Breakfast Caerole

The secret to a relaxed holiday morning is doing the work the night before. This breakfast casserole gets assembled, then rests in the fridge a full 12 hours, so the cubed bread drinks up the egg-and-milk custard and bakes into something between a strata and a savory bread pudding.

Cooked bacon lines the bottom of the dish, tucking smoky, salty flavor under every serving. A teaspoon of dry mustard is the quiet workhorse, cutting the richness of the eggs and sharp cheddar with a gentle savory tang you can’t quite place.

The two-stage bake matters: covered first, so the center sets through, then uncovered, so the top browns and the edges crisp. Pull it out puffed and bubbling, let it settle a few minutes, and cut into squares.

Because it does its resting overnight, all you do in the morning is turn on the oven. It’s the kind of dish you make for Christmas morning or a houseful of weekend guests.

Chef Tips

• Use day-old or slightly stale bread; it soaks up custard better than fresh, soft slices.
• Don’t skip the full overnight rest, which is what gives the casserole its even, custardy set.
• Go easy on added salt; bacon and cheddar already push the sodium high.
• Let it stand 5 to 10 minutes after baking so it slices cleanly.

Variations

• Swap the bacon for cooked sausage, diced ham, or a mix.
• Stir in sautéed onions, peppers or spinach for vegetables.
• Use a blend of cheddar and Swiss or pepper jack for more flavor.