We all know that bread pudding is a fantastic way to use up any stale bread that's leftover in the pantry — after all, stale bread set overnight with easy eggs, milk, and sugar before being baked to perfection is just about as good as leftovers get...but only just about. We couldn't help but think how amazing it would be to utilize this idea in a savory dish...taking simple bread and eggs and elevating them in a way to create an entirely new family meal...
Well, here you have it, this incredible recipe for Sourdough and Egg Casserole is everything you want in a leftover dream-meal. It incorporates simple (and cheap!) ingredients effortlessly to produce a mouth-wateringly delicious breakfast casserole that the whole family is bound to love.
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Sourdough and egg casserole
Prep Time: 10 minutes
Total Time: 1 hour + overnight refrigeration
Serves: 4-6
Total Time: 1 hour + overnight refrigeration
Serves: 4-6
Ingredients
1/2 loaf of stale sourdough bread, sliced (fresh bread works as well)
12 slices of smoked bacon, cooked and crispy
1 green bell pepper, finely chopped
10oz (285g) grated cheddar cheese
6oz (170g) grated mozzarella
9 eggs, beaten
2 cups (475ml) milk
1/2 cup (120ml) cream or half & half
1 teaspoon flake salt
1/2 teaspoon black pepper
1/2 loaf of stale sourdough bread, sliced (fresh bread works as well)
12 slices of smoked bacon, cooked and crispy
1 green bell pepper, finely chopped
10oz (285g) grated cheddar cheese
6oz (170g) grated mozzarella
9 eggs, beaten
2 cups (475ml) milk
1/2 cup (120ml) cream or half & half
1 teaspoon flake salt
1/2 teaspoon black pepper
Directions
1. Lightly grease a 3-quart casserole dish or 9" x 13" casserole pan and place the cut up sourdough pieces into the bottom of the dish, creating an even layer. Place the bacon on top of the bread and sprinkle the grated cheddar over the top.
1. Lightly grease a 3-quart casserole dish or 9" x 13" casserole pan and place the cut up sourdough pieces into the bottom of the dish, creating an even layer. Place the bacon on top of the bread and sprinkle the grated cheddar over the top.
2. In a medium-sized bowl, whisk together the eggs, milk, cream, salt, and pepper. Add the grated mozzarella and the chopped peppers to the egg mixture and pour over the casserole. Cover the casserole with foil and leave to set in the refrigerator for at least 4 hours, preferably overnight.
3. Once set, remove from the fridge. Preheat your oven to 350°F (175°C), and once preheated, place the covered casserole into the oven for 45 minutes.
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TIP: Add some savory sausage to the mix by cooking it along with the bacon and adding it on top of the bread. Feel free to substitute the cheddar or mozzarella with your favorite grated cheeses--Pepper jack cheese works a dream! You can also vary the veggies, try heirloom tomatoes and add some fresh basil to the mixture!