Ina Garten Overnight Breakfast Casserole
This casserole is essentially a savoury bread pudding. Bread cubes are layered with cooked meat, vegetables, and cheese, then soaked in a seasoned egg and milk mixture. An overnight rest allows the custard to fully absorb into the bread. When baked, the top becomes lightly golden while the inside stays soft and tender.
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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Day-old French bread or brioche, cubed (1 large loaf, about 450 g)
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Breakfast sausage or bacon, cooked and crumbled (400 g)
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Large eggs (8)
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Whole milk (2 cups)
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Heavy cream (1 cup)
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Grated Cheddar or Gruyère cheese (1½ cups)
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Onion, finely chopped (1 medium)
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Olive oil or butter (1 tablespoon)
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Kosher salt (1 teaspoon, or to taste)
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Black pepper (½ teaspoon)
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Fresh herbs such as chives or parsley (optional)
Instructions
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Prepare the baking dish – Grease the dish thoroughly with butter or oil to prevent sticking.
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Cook the meat and onion – Brown the sausage or bacon in a skillet, then sauté the onion until soft. Drain excess fat.
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Layer the bread – Spread half of the bread cubes evenly in the dish.
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Add fillings – Scatter half of the cooked meat, onion, and cheese over the bread.
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Repeat layers – Add remaining bread and top with remaining meat and cheese.
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Prepare the custard – Whisk eggs, milk, cream, salt, and pepper until smooth.
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Assemble the casserole – Pour custard evenly over the layers and press gently to help absorption.
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Refrigerate overnight – Cover tightly and chill for at least 8 hours.
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Bake until set – Bake at 180°C (350°F) for 45–55 minutes until the centre is set and the top is golden.
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Rest before serving – Let stand for 10 minutes before slicing.