Maggie's Make-Ahead Easter Brunch Casserole
A make-ahead easter brunch casserole loaded with fresh herbs, sharp cheddar, and Gruyère cheese. Assemble the night before, bake Easter morning. Feeds 10-12 easily.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Ingredients
For the Casserole
- 1 loaf day-old bread about 8 cups cubed
- 10 large eggs
- 2 cups whole milk
- 2 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/3 cup fresh chives, chopped or 2 tbsp dried
- 1/4 cup fresh parsley, chopped or 1 tbsp dried
- 2 tbsp fresh dill, chopped optional
- 4 tbsp butter, melted for the dish
Optional Additions
- 1 cup cooked sausage, crumbled optional
- 1 cup diced ham optional, from leftover Easter ham
Instructions
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Cube day-old bread into 1-inch pieces and spread on a baking sheet to dry slightly. Shred cheeses and chop fresh herbs.
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Whisk together eggs, whole milk, Dijon mustard, salt, pepper, and nutmeg in a large bowl until thoroughly mixed. Add most of the fresh herbs.
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Pour melted butter into the bottom of a 9x13 baking dish. Layer half the bread cubes, pour a third of egg mixture over, add half the cheeses (and optional meat), then remaining bread, remaining egg mixture, and top with remaining cheese.
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Cover tightly with plastic wrap and refrigerate overnight (8-24 hours) so the bread absorbs the custard.
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Remove from refrigerator and let sit on counter while oven preheats to 350°F (about 10 minutes).
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Bake uncovered for 40-45 minutes until top is golden brown and a knife inserted in center comes out clean.
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Let rest 10 minutes before serving. Cut into squares or scoop like lasagna.
Recipe Notes
Can be assembled up to 24 hours ahead. Don't go longer or bread gets mushy. Reheats well at 350°F for 15 minutes covered with foil.