Don't throw away the old bread, try this Day-Old Bread and Cheese Breakfast Casserole and be amazed!
This post is sponsored by Sargento®.
Why we ❤️ it
This Day-Old Bread and Cheese Breakfast Casserole might look like an odd combination at first sight, but after making it at home as a way to use day-old bread I was very surprised to find out that this is a traditional dish somewhere in the world (Denmark, where my husband comes from). Talk about re-inventing the wheel.
It started when Sargento - a name you've seen many times in this blog already - invited me again to pick one of their recipes and run with it. It's one of my favorite things to do, it gives me new ideas, I work with a great product, and it lets me adapt them to me and my family's liking.
About our recipe
This time the changes were subtle. I added pepper, because when it comes to vegetables, the more the merrier. I used cream instead of milk for a creamier, richer flavor, and I added more cheese, because, cheese! I also the combination of textures, ingredients, and flavors
We often have brunch on weekends at home, since we tend to get up a bit later than on weekdays. This is the perfect dish to serve. It doesn't require a lot of work and served with some salad it will sustain you for many hours. So I never did figure out what dish it was that was just like this, I'll find out some day, I guess.
Recipe
Day-Old Bread and Cheese Breakfast Casserole
Ingredients
- 1 cup milk (whole or skim)
- 4 egg (medium)
- 1 teaspoon salt
- ½ teaspoon pepper (freshly-cracked, or ground)
- 1 day-old baguette, cut into ½" [1.5 cm] slices
- 2 tablespoon Butter for greasing pan
- 2½ cup shredded cheddar and mozzarella cheese, divided
- ½ red bell pepper, diced
- 1 stalk of leek, cut into slices
- ½ cup chopped pancetta
- 1 cup broccoli, cut into small florets
Instructions
- Mixing eggs: In a bowl mix milk, eggs, salt, and pepper. Whisk until it is mixed thoroughly. Mix in bread and let it rest 15 minutes for the bread to absorb the mixture of eggs and milk.
- Preparing mold: Grease a non-stick baking pan (8" diam [20 cm diam.]) with the butter.
- Adding vegetables: Add 1 ¼ cup of cheese, bell pepper, leek and, pancetta to the bread, mix well. Pour the bread mixture into the baking pan. Cover with aluminum foil.
- Cooking: Bake for 20 minutes in oven preheated to 350 °F [175 ºC]. Remove from the oven, remove the aluminum foil and top with the broccoli, and sprinkle the rest of the cheese. Return to the oven and cook until the cheese melts [5-10 mins].
- Serving: Remove from the oven, loosen the edge with a knife and let it rest for a couple of minutes before removing from the pan. Serve warm.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
This post has been sponsored by Sargento, but the opinions here are 100% mine and have not been vetted or revised by the sponsor.
