I first tasted this dish when a friend brought it to a staff breakfast. It was so delicious I had to have seconds!
But the best thing about it is the texture. Often times breakfast casseroles that soak overnight get soggy and, while the edges may crisp up, the center are always mushy. I’m not a fan of mushy and that’s why I LOVE this recipe! It doesn’t get mushy. Plus, the tabasco sauce gives you just a hint of heat. Yum.
I won’t beat around the bush. Bread choice matters. You can’t make this with any old loaf of bread, so don’t cheap out and try to use Wonder Bread. And if you do, expect mush. Trust me. I’ve tried it.
Now, I know most people love to use bacon or ham in a recipe like this, but I prefer sausage. Generally speaking I always prefer sausage, but in this case it gives just the right amount of salty and savory flavor.
- 6 cups cubed french bread (3-4 demi-baguettes)
- 1 lb grated cheddar
- 6 tbsp melted butter
- 4 cups milk
- 6 eggs
- 6 drops Tabasco
- 1 tsp dry mustard
- 1 lb cubed ham, or crumbled bacon, or sausage, cooked
- Spray a 9 x 13 inch pan with cooking spray or oil.
- In a medium bowl mix eggs, milk, tabasco and dry mustard. Whisk until combined.
- Layer 1/2 the bread, cheese, meat in the pan, then repeat with the other half.
- Pour egg mixture over bread layers and drizzle with butter. Cover with foil and refrigerate overnight.
- In the morning preheat oven to 350º.
- Bake for 1 hour uncovered.