Savory Bread Pudding with Cheese & Herbs: A Delicious Breakfast Casserole Twist

Ever found yourself staring blankly at your fridge, wondering what breakfast casserole magic you can whip up? I’ve been there—midweek, still in pajamas, and I need something comforting yet fuss-free. That’s when I stumbled upon this Savory Bread Pudding with Cheese & Herbs, which, believe it or not, earns top marks in my breakfast casserole hall of fame. It’s the perfect blend of rustic bread, gooey cheese, and fresh herbs—a real crowd-pleaser if you’re hunting for Breakfast Ideas For A Crowd.

Here’s the deal: this recipe doubles as an Easy Breakfast Idea and a Healthy Breakfast Casserole (just sneak in some spinach or swap half the cream for milk). You can make it ahead, stash it in the fridge for an overnight breakfast casserole, then slide it into the oven before your friends show up for a Brunch Potluck. FYI, this dish beats fiddly Mini Quiche Recipes and stodgy Tortilla Quiche Bake any day.

Between my go-to Omlet Breakfast Ideas and this casserole, I’m convinced this is the MVP of my Breakfast Basket lineup. Ask me again if you can swap in hashbrowns—answer: yes, check out the Overnight Breakfast Casserole With Hashbrowns twist below. Trust me, once you try your first bite of this Breakfast Casserole Recipes gem, you’ll never look at an Egg Frittata or Easy Tater Tot Casserole the same way. Ready? 😉

Why am I so obsessed? Because this dish doesn’t just taste amazing—it’s forgiving. Leftover bread? Perfect. Random cheese sitting alone in the fridge? Ideal. And the herbs? They turn it from meh to chef’s kiss. Breakfast Casserole Ideas don’t get better than this, IMO. Is it breakfast? Is it dinner? It’s whatever you need it to be. Ok, enough chit-chat—let’s build that casserole masterpiece.

Ingredients

• 6 cups cubed stale bread (baguette, sourdough, or country loaf)
• 8 large eggs
• 2 cups whole milk (or half milk, half light cream)
• 1 cup shredded sharp cheddar (or Gruyère for extra flair)
• ½ cup grated Parmesan
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme (or dried thyme)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Optional add-ins: ½ cup cooked bacon or sausage, 1 cup sautéed mushrooms, 1 cup fresh spinach

Ingredient Spotlight

Choosing the right bread really elevates this savory breakfast. I typically grab a day-old artisan loaf from my local bakery or scavenge a forgotten Breakfast Basket loaf in the kitchen. The dryness helps it soak up that custardy egg mixture without turning into complete mush.

Cheese lovers—Gruyère, fontina, or even a smoky gouda will level up your casserole. Leaning toward a Healthy Breakfast Casserole? Try part-skim mozzarella with spinach or beet greens. As for the herbs, parsley gives brightness, while thyme offers an earthy note that pairs flawlessly with Egg Casserole Recipes you might’ve tried.

Want to geek out on substitutions? Swap bread for cubed dinner rolls or even a Tortilla Quiche Bake–style tortilla base for a gluten-free option. In a pinch, frozen hashbrowns (hello, Easy Breakfast Casserole With Hashbrowns) can replace bread entirely for a potato-forward delight.

Instructions

1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or coat it with cooking spray.
2. In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until smooth.
3. Stir in the shredded cheddar and half of the Parmesan, along with parsley and thyme.
4. Add the cubed bread and any optional mix-ins (bacon, mushrooms, spinach). Toss until all the bread soaks up the custard.
5. Transfer the mixture into the prepared dish, spreading it evenly.
6. Sprinkle the remaining Parmesan on top for a golden, cheesy crust.
7. Bake for 35–40 minutes, or until the center sets and the top turns golden brown.
8. Let it rest for 5 minutes before slicing—this helps it firm up nicely.

Make-Ahead & Overnight Tips

Planning a big Brunch Potluck? Assemble the casserole the night before, then cover it tightly and refrigerate. In the morning, simply pop it in the oven (you can even start cold; just add an extra 5–10 minutes to the bake time). This is peak Breakfast Casserole Make Ahead convenience—no scrambling eggs or last-minute chopping.

Want to try an Overnight Breakfast Casserole version? Layer your bread and mix-ins in the dish, whisk the custard in a separate jug, pour it over, then wrap and chill. The slow soak gives you maximum flavor and texture. Is there anything better than waking up to a dish that’s ready to bake? I think not. 🙂

Variations

Feeling adventurous? Here are a few Breakfast Casserole Ideas to switch things up:

• Mexican Twist: Swap cheddar for pepper jack, add ½ cup salsa, 1 diced jalapeño, and finish with fresh cilantro. Serve with avocado slices for a DIY Tortilla Quiche Bake vibe.
• Garden Veggie: Fold in 1 cup diced bell peppers, zucchini, and onions for a Healthy Breakfast Casserole that brightens your plate. Use feta instead of Parmesan for a Mediterranean spin.
• Tater Tot Upgrade: Layer a frozen Easy Tater Tot Casserole on the bottom of your dish, then pour the custard and bread mix on top. It’s like combining your Egg Frittata dreams with crispy potatoes.

Don’t worry about sticking to the script—swap meats, cheeses, or greens based on what’s left in your fridge. These Breakfast Casserole Recipes are forgiving and endlessly tweakable.

Serving & Tips

This Savory Breakfast shines when you serve it right off the oven. Stick it on a cooling rack for a few minutes, then slice into hearty squares that hold together beautifully.

Serving Suggestions

• Plate with a side salad dressed in lemon vinaigrette for a light brunch.
• Offer a mini grazing station: fruit skewers, yogurt cups, and pastries for combo Breakfast Ideas Casserole spread.
• Pair with mimosas or bottomless coffee at your next Brunch Casserole meet-up.

Storage & Reheating

Leftovers? No problem. Slide cooled slices into an airtight container and refrigerate up to 3 days. Reheat in a 325°F oven for 10–12 minutes or zap in the microwave (covered) for about 2 minutes. For long-term stash, flash-freeze individual portions on a sheet pan, then bag them for up to a month.

These make a stellar Breakfast Casserole Make Ahead option—just thaw overnight in the fridge, then reheat. They’ll taste almost as good as fresh out of the oven.

Final Thoughts

This Savory Bread Pudding with Cheese & Herbs has become my go-to for every casual brunch and Breakfast Ideas For A Crowd scenario. It hits that sweet spot between comfort food and classy enough to impress your in-laws (or that picky friend). Personally, I adore how the custard seeps into every nook of the bread, delivering that scrumptious bite every single time.

Have you tried any crazy variations lately? Don’t be shy—experiment with your go-to cheeses or even a splash of hot sauce for an unexpected kick. Trust me, once you master this recipe, you’ll wonder how you ever lived without it. Ready to make your kitchen smell like pure happiness?

FAQs

Can I prep this as a breakfast casserole make ahead?

Absolutely! Assemble the casserole the night before, cover, and refrigerate. In the morning, simply bake cold or let sit at room temperature 15 minutes before popping it in the oven.

Is this recipe gluten-free or vegetarian-friendly?

To make it gluten-free, swap the bread for your favorite GF loaf or even cooked quinoa. For vegetarians, skip the bacon/sausage and bulk up with mushrooms, spinach, or even roasted tomatoes.

What’s the difference between this and a classic quiche?

Unlike a quiche, this recipe uses chunks of bread instead of a pastry crust, making it heartier and easier to prep. It’s like a charming hybrid of an Egg Frittata and a breakfast casserole.

Can I freeze leftovers for later?

Yes! Flash-freeze individual portions on a baking sheet, then store in freezer-safe bags up to 1 month. Thaw overnight in the fridge and reheat in the oven or microwave.

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