I’m afraid I’ll sound horribly hyperbolic if I talk about this recipe too long: It’s rich, eggy, and unbelievably, incredibly delicious. This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole I’ve ever made.
Why You’ll Love It
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It’s the perfect make-ahead casserole. The best part about this breakfast casserole? You get to sleep in. Just throw everything in the dish the night before, allow the bread to soak up the egg-and-milk mixture overnight, and bake it in the morning.
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Great for a crowd. This casserole is perfect for a brunch party since you don’t have to stand at the stove making individual omelettes or batches of pancakes. And it beats waiting outside in the cold at a crowded restaurant.
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Key Ingredients in Pancetta and Gruyere Breakfast Casserole
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Bread: Cut day-old challah or other egg-enriched bread into 3/4-inch cubes.
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Pancetta: Dice thickly sliced pancetta (cured pork belly).
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Eggs and milk: A combination of eggs and whole milk create a rich custard.
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Spices and herbs: Flavor the custard with dry mustard, grated nutmeg, and fresh thyme.
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Gruyere cheese: This slightly nutty cheese pairs perfectly with pancetta.
Make-ahead and Storage Tips
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Make ahead: The casserole can be assembled, covered tightly with aluminum foil, and refrigerated overnight before baking. Uncover and bring to room temperature before baking.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to four days.