Description
A comforting make-ahead casserole perfect for Easter brunch, featuring custardy layers of bread, cheese, and spring vegetables.
Ingredients
Scale
- 8 cups day-old country bread, cubed
- 8 large eggs
- 2 1/2 cups whole milk
- 1 cup grated Gruyere or sharp cheddar
- 1 cup ricotta or crème fraîche
- 1 medium yellow onion, thinly sliced and caramelized
- 1 cup finely chopped asparagus tips or peas
- 1/2 cup chopped fresh parsley and chives mixed
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter, melted
- Zest of one lemon
- Pinch of nutmeg
Instructions
- Preheat your oven to 375°F. Butter a 9×13 baking dish and set the cubed bread inside in an even layer.
- Whisk the eggs until smooth, then add milk, Dijon, salt, pepper, thyme, lemon zest, and nutmeg. Mix until glossy.
- Stir in the grated cheese and ricotta, then fold in caramelized onions and green vegetables.
- Pour the egg mixture over the bread and gently press down. Let sit for 20 minutes or refrigerate overnight.
- Brush the top with melted butter, cover loosely with foil, and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden.
- Let the casserole rest for 10 minutes before slicing. Serve warm with fresh herbs and optional toppings.
Notes
For deeper flavor, refrigerate overnight after assembling. Use stale bread for the best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 220mg
Keywords: make-ahead, brunch, casserole, Easter, vegetarian