Ham Brunch Casserole

A classic overnight breakfast strata built for hosting: assemble the layers the night before, refrigerate, and bake in the morning while everyone’s pouring coffee. The day-old bread sits in the egg-and-milk custard for hours, soaking it up so the finished casserole bakes into something between a savory bread pudding and a souffle.

The dual cheese pull is the move. Cheddar brings sharp, salty depth and Monterey Jack delivers the long melty stretch that makes you reach for seconds. Layered between cubed ham and bread, both cheeses melt into pockets that keep every bite different.

Pro Tips

• Day-old bread is the requirement, not a suggestion. Fresh bread turns the casserole gummy because it can’t absorb the custard properly.
• Refrigerate overnight at minimum, even longer is better. The bread needs hours to fully soak up the eggs.
• Pull the casserole out 30 minutes before baking. A cold dish straight from the fridge into a hot oven can crack.
• Tent loosely with foil if the top browns before the center sets. Use the knife test: a clean blade means the eggs are cooked through.

Variations

• Swap ham for bacon or crumbled cooked breakfast sausage.
• Use sourdough or French bread for more structure and a slightly tangy backbone.
• Add 2 cups séautéed mushrooms or wilted spinach between the layers for vegetables.