This easy Bread and Egg Casserole is the savory version of a bread pudding, with a light and fluffy inside and a golden, crispy top. It is the best way to use leftover bread and any ingredients you would use in an omelette!
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Why This Recipe Works!
This recipe is my new favorite way to use leftover dry bread. Seriously! Dry croissants? Leftover baguette? A few slices of brioche? I turn it into this delicious casserole that can be served for weekend breakfast, a special day brunch, even lunch, or as breakfast for dinner. It is so quick and easy to make!
I called it Bread and Egg Casserole because this recipe does not limit you to just one kind of bread, like croissants. Use what you have on hand (check out my tips on that below), and add your favorite breakfast or brunch ingredients. What you like in an omelette, you can use here!
Ingredients:
- bread: any kind, I used croissants;
- eggs: use one egg per cup of bread;
- milk: I use whole milk or a mixture of heavy cream and whole milk;
- seasoning: salt and pepper, garlic powder;
- additional: ham, cheese, etc.
How to make bread and egg casserole?
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
- Preheat the oven and butter a 2qt baking dish.
- Cube the bread into bite-sized pieces. Arrange in the baking dish. Add ham and cheese, if using.
- Whisk eggs and milk really well. Add salt and pepper and mix in.
- Pour the egg mixture over the bread.
- Bake the casserole until the egg mixture is set.
Anna’s Helpful Tips!
I’ve made this casserole almost every week for the past few months, and I have tips for you:
- Use a mix of milk and heavy cream! If you have heavy cream on hand, add it to the egg mixture, or use half-and-half. It makes the casserole even richer in flavor!
- Soak the dry bread! The drier the bread, the more time it needs to soak before baking. Croissants, even the driest, don’t need to be soaked, but if you are using sourdough, let it sit in the egg mixture, even overnight, before baking the dish.
- Add more flavor! I almost always add ham and cheese to this casserole. Cooked breakfast sausage or bacon, sauteed onions and peppers, even shredded chicken – all can be added to this dish!
- Check the center even if the baking time is done! Check the center of the casserole when the baking time is done. Sometimes the egg mixture is still not done, and the dish needs to bake a little longer. Add 5 more minutes and check the dish again.
- Bake the dish covered at the beginning! For the first 20 minutes, I bake the casserole covered with aluminum foil or a dish lid. Depending on the bread, the pieces can burn, while the center still needs a little more time to cook. I find croissants tend to brown too fast, so definitely cover the dish if you are using them.
Recipe FAQs:
Any kind! That is the best part. If you have any stale bread, perfect! Cube it and make this dish. I’ve used baguettes, croissants, a mix of sandwich bread and hot dog buns, etc.
Absolutely! You can assemble the dish and refrigerate it overnight OR bake the casserole, cool completely, and store it for the next day. Reheat before baking.
Any leftovers should be stored in the fridge for up to 2 days. Reheat in an air fryer, toaster oven, or microwave before serving.
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Please read the tips and FAQs posted above before making this recipe.
Bread and Egg Casserole
This easy Bread and Egg Casserole is the savory version of a bread pudding, with a light and fluffy inside and a golden, crispy top. It is the best way to use leftover bread and any ingredients you would use in an omelette!
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Instructions
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Preheat the oven to 375℉.
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Butter a 2qt baking dish or a 13″ x 9″ casserole dish.
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Cube the bread into bite-sized pieces.
5 cups cubed bread
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Arrange in the baking dish.
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Add ham and cheese, if using. I used ½ cup of each diced ham and shredded cheddar cheese.
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Whisk eggs and milk really well. Add salt and pepper, garlic powder and mix in.
5 large eggs, 1 cup whole milk, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
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Pour the egg mixture over the bread. Stir in ith a wooden spoon to ensure every piece of bread is coated with the egg mixture.
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Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for 15 to 20 more minutes.
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Once the baking time is done, check the center of the casserole with a spoon. If the egg mixture is still runny, add 5 more minutes of baking.
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Remove the casserole from the oven and let it sit for 10 minutes to cool.
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Serve garnished with chopped green onions or parsley.
Notes
- If you have heavy cream on hand, add it to the egg mixture, or use half-and-half.
- If you are using sourdough, let it sit in the egg mixture, even overnight, before baking the dish. This gives the custard mixture time to soak into the bread.
- Add cottage cheese, diced ham, and shredded cheese to this casserole.
- I’ve used baguettes, croissants, a mix of sandwich bread, and hot dog buns to make this dish. Use what you have on hand!
- The nutritional value can vary depending on what products you use. The information below is an estimate.
Nutrition
Calories: 618kcal | Carbohydrates: 96g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 1194mg | Potassium: 394mg | Fiber: 8g | Sugar: 13g | Vitamin A: 268IU | Vitamin C: 0.4mg | Calcium: 318mg | Iron: 8mg
