Cheesy Breakfast Bake with Revived Rustic Old Bread
Breakfast Bake
Turn stale bread into a gooey, savory breakfast casserole with eggs, cheese, and herbs.
Nutrition (per serving)
This is the recipe I reach for when a few loaves are past their prime and I want a breakfast that feels like a hug. Cubed stale bread soaks up a savory egg-and-cream custard studded with sautéed onion, garlic, herbs, and plenty of sharp cheese — bake it until the top is golden and the inside is tender and custardy. It’s frugal, forgiving, and wildly satisfying.
Make it the night before for easy mornings — the flavors deepen overnight and it bakes up beautifully straight from the fridge. Add cooked bacon or ham if you like, swap cheeses for what’s on hand, and serve with a simple green salad or bright fruit for a cozy brunch everyone will ask you to make again.
Ingredients
- Stale rustic bread (cubed):8 cups
- Large eggs:6 pieces
- Whole milk:2 cups
- Heavy cream:1/2 cup
- Sharp cheddar, shredded:2 cups
- Grated Parmesan:1/2 cup
- Unsalted butter:3 tbsp
- Olive oil:1 tbsp
- Yellow onion, thinly sliced:1 cup
- Garlic cloves, minced:2 pieces
- Cooked bacon, chopped (optional):6 oz
- Fresh parsley, chopped:2 tbsp
- Fresh chives, chopped:2 tbsp
- Dijon mustard:1 tsp
- Salt:1 1/2 tsp
- Black pepper:1 tsp
- Red pepper flakes (optional):1/4 tsp
- Butter for pan:1 tbsp
Instructions
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Preheat the oven to 375°F. Butter a 9x13-inch baking dish and set aside.
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Place the cubed bread in a large mixing bowl.
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Heat the butter and olive oil in a skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chopped bacon (if using), Dijon mustard, parsley, chives, salt, pepper, and red pepper flakes; remove from heat.
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Add the sautéed mixture to the bowl with the bread along with 1 1/2 cups of the cheddar and the Parmesan. Toss gently to combine.
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In a separate bowl, whisk together the eggs, whole milk, and heavy cream until smooth. Pour the custard evenly over the bread mixture, using a spatula or your hands to press the bread down so it absorbs the liquid. Let sit for 10 minutes to soak (or cover and refrigerate overnight for a make-ahead option).
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Sprinkle the remaining 1/2 cup cheddar evenly over the top. Cover loosely with foil and bake for 25 minutes, then remove the foil and bake an additional 10–15 minutes until the top is golden and the center is set (total baking about 35–40 minutes).
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Let the bake rest for 5–10 minutes before cutting into squares. Serve warm with a sprinkle of extra herbs if desired.
Tips & Notes
- If you refrigerate the assembled dish overnight, add 5–10 minutes to the bake time. Cold center needs a bit longer to set.
- Use any sturdy stale bread — sourdough, country loaf, or baguette all work well. Avoid very soft sandwich bread (it can get mushy).
- Swap cheeses: Gruyère, Monterey Jack, or a bit of smoked cheddar add lovely flavor.
- For a crisp top, broil 1–2 minutes at the end of baking while watching closely.
