Looking for a recipe to impress weekend breakfast guests?? This is it!! It’s great because you can make it, pop it in the fridge overnight and bake it the next morning for a hot, fluffy, egg dish.
Ingredients:
3 Tbsp. unsalted butter, softened, plus extra for greasing the dish
10 slices high-quality white sandwich bread (I bought some from my local grocery store’s bakery)
12 oz. cheddar cheese, shredded (3 Cups)
8 large eggs
3 cups whole milk
1 onion, grated
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
1/2 tsp. Tabasco
1. Grease the bottom and sides of a 9×13 casserole dish with butter. Spread the remaining 3 Tbsp. butter over one side of each slice of bread, then cut the bread into 1 inch pieces. Scatter half of the bread evenly in the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining brad and cheddar. Whisk together the eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.
2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.