Family favorite! I prepare this every year for Christmas breakfast!
- Carbohydrate 13.797310625 g
- Cholesterol 167.595 mg
- Fat 9.88716 g
- Fiber 0.780712519753724 g
- Protein 8.712914375 g
- Saturated Fat 3.198327734375 g
- Serving Size 1 1 Serving (95g)
- Sodium 298.55271875 mg
- Sugar 13.0165981052463 g
- Trans Fat 1.303228515625 g
- Calories 180 calories
Step-by-step
- Trim crusts from bread.
- Crumble.
- Mix bread and cheese and spread in bottom of greased 7 X 12 flat baking pan.
- Mix eggs, milk, salt, pepper and dry mustard together.
- Pour egg mixture over bread and cheese.
- Put bacon strips on top.
- Bake at 350° for 1 hour.
- Make a day ahead and refrigerate.
Baking this casserole immediately after assembly yields a dense, uneven texture because the bread lacks adequate hydration time. Liquid distribution requires a minimum rest of eight hours in the refrigerator, allowing the starch network to absorb the milk and egg mixture completely before heat hits the pan.
Acidic and crisp elements balance the heavy, fat-rich profile of sharp cheddar and bacon. Serve this dish alongside lightly dressed bitter greens like arugula, or sliced tart apples tossed in lemon juice. The sharp contrast cuts through the dairy lipids and resets the palate between rich bites.
Grated sharp cheddar provides optimal melting properties through its moisture content and fat distribution. Swapping the cheese for a low-moisture alternative like standard part-skim mozzarella will result in a rubbery texture due to lower fat ratios and different protein structures. If using white sandwich bread instead of a denser loaf, trim the crusts cleanly to prevent hard, dry edges from forming during the sixty-minute bake at 350 degrees Fahrenheit.
