11 September 2014

Overnight Breakfast Casserole - Savoury Bread and Butter Pudding


Overnight Breakfast Casserole / www.delightfulrepast.com

Overnight Breakfast Casserole makes a nice change from the usual breakfast fare, and it can be assembled the evening before. Making an Overnight Breakfast Casserole means you can be a guest at your own breakfast!

I love getting all the mess out of the way the night before. Just take the casserole out of the refrigerator an hour before baking, preheat the oven and bake for 45 to 55 minutes. To make 8 servings, just double all ingredients and use a 13x9x2-inch baking dish.

I came up with this for my latest Limey Day (and before you get your knickers in a twist, I am not using the term "Limey Day" in a pejorative way--one of the husbands, a bit of an Anglophile himself, came up with it). It's the day every three months when three of us (sometimes we invite a fourth) get together for a day of British films and television. And we do make a day of it, going from 10:30 am to about 6:30 pm.

Of course, all that viewing time is broken up by lots of chinwags and food. I always try to have a British theme for the food. Like this Shepherd's Pie. Tea and scones, of course. I was in charge of breakfast this time and thought, "How can I have a British-themed breakfast without standing at the stove doing the Full English?" Answer: a savoury bread and butter pudding!


Overnight Breakfast Casserole / www.delightfulrepast.com


Overnight Breakfast Casserole - Savoury Bread and Butter Pudding


(Makes 4 servings)


10 to 12 ounces hearty white bread (such as Italian, a few days old is best)

2 to 3 tablespoons unsalted butter, very soft
8 ounces bulk sausage, browned and drained (or 8 ounces bacon, cut into 1/4-inch-wide strips and cooked crisp)
2/3 cup lightly squeezed and drained diced tomatoes (or same amount of sauteed diced red bell pepper)

1/2 4-ounce can diced green chiles, drained

1 1/2 packed cups (about 6 ounces) coarsely shredded cheddar
5 large eggs
2 cups milk
2 teaspoons minced fresh flat-leaf parsley (or 1 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon marjoram
1/8 crushed red pepper flakes

Note: If making more than an hour or two ahead, it is especially important to use a sturdy bread, such as an unsliced round Italian loaf. Preheat oven to 400 degrees. Cut 3/4-inch slices, arrange on a baking sheet and toast in oven for about 10 minutes on each side to dry it out a bit. Cool before buttering and cutting.

1 Spread the bread slices on one side with softened butter. Stack and cut into about 1-inch squares.

In 1-quart bowl, whisk together eggs, milk, parsley, salt, pepper, marjoram and red pepper flakes.

3 Butter an 8x8x2-inch baking dish (a 13x9x2-inch baking dish, if doubling the recipe).

4 Put a third of the buttered bread cubes in the casserole. Sprinkle with a third of the sausage or bacon, tomatoes, chiles and cheese. Pour on a third of the egg mixture. Repeat twice. Press it down evenly, cover with plastic wrap and refrigerate overnight.

5 Take casserole out of refrigerator 30 to 60 minutes before baking. Preheat oven to 350 degrees. Bake casserole at 350 degrees for about 45 to 55 minutes, or until puffed and golden and a knife inserted in the center comes out clean.

40 comments:

Cranberry Morning said...

This looks delicious, Jean, and now Kevin will have two choices for breakfasts guests: Full English or Overnight Breakfast Casserole. He'll love this! (He does breakfast.) :-)

Jean | Delightful Repast said...

You've got a good thing going, Judy! My husband makes his own everyday breakfast, but I take care of any guests. I can't really complain, though. :D

David said...

Sounds tasty! Let's see, for a wine pairing with this something in the sparkling department was my first instinct. Cava perhaps?

Sippity Sup said...

You don't want to know what we called this (purely delicious comfort food) growing up. It made regular Sunday appearances. GREG

My Garden Diaries said...

This looks so unbelievable friend! I am always looking for recipes that I can make and have on hand for breakfast for the beans! Thanks for sharing this goodness!!! Nicole xo

Angie Schneider said...

I like that you have added tomatoes in this hearty casserole. I actually would love some for my lunch with a side salad.

Mike @ A Bit About Britain said...

Hi - thanks for visiting my blog, and your kind comments. I'm not a very accomplished chef, but Head Office and I do share the cooking at weekends and I'm usually OK if it's all in one pot. Your breakfast idea looks delicious - possibly a little risque for us Brits..?! But definitely worth a go - thank you!

Cheryl mylittlepieceofengland said...

I'm a bacon and egg on toast person myself, but this will make a lovely change at the weekend for everyone to enjoy, thank you xx

Jacquelineand.... said...

This may just be the way to get the Great Scot to try a bread pudding, thanks for the great idea!

Thomas "Sully" Sullivan said...

Since I eat very little bread, you can imagine bread pudding per se would never grace my table. But this doesn’t LOOK like bread pudding – not as I remember my mother making it. Your version is much closer to an omelette with live-in relatives, according to my nomenclature. Looks good…less “bready.” Though I eat very little bread, I do indulge in something close to that putting in consistency. Tomato cheese on toast is a kind of comfort food, particularly if I’m ailing a bit. But since I am rarely sick, the Kraft American cheese brick I have in the fridge usually turns into a…um, brick. Limey. I mean, Blimey.

Linda Kay said...

Jean, I have a very similar recipe for overnight casserole, and one can use either sausage or ham. I only make it if I'm going to a coffee as a server, or something, or when I have company. It's nice to just pop it in the oven and have a good breakfast for company.

Jean | Delightful Repast said...

David, funny you should mention that -- you see, we were actually going to have a fave little sparkler with this, but then my friend put it in the freezer (I hate when people do that!) "for just a few minutes" to give it a quick chill ... and then *forgot* about it!

Jean | Delightful Repast said...

Oh but I dooooo, Greg -- lay it on me!

Jean | Delightful Repast said...

Nicole, thank you! One does need as many make-ahead dishes as one can manage!

Jean | Delightful Repast said...

Angie, thank you. Yes, I'm adding tomatoes to everything these days -- my tomato vines are doing extremely well.

Jean | Delightful Repast said...

Mike, I love that -- "possibly a little risque for us Brits"! Do let me know if you try it.

Jean | Delightful Repast said...

Cheryl, I especially like this when I make it with bacon -- then you have your bacon, egg and toast! I love that British bacon!

Jean | Delightful Repast said...

Jacqueline, how can the Great Scot not like bread and butter pudding?! If you tell me he doesn't like shortbread, he might just possibly be banned from his homeland!

Jean | Delightful Repast said...

Blimey, Sully, that's practically a ringing endorsement from you! And, I didn't mention it, but you can make this less bready or more bready, however you like it. It sets up well because of the eggs.

Jean | Delightful Repast said...

Linda Kay, yes, I don't generally make much of a fuss over breakfast, but for company ... Today I'm back to a bowl of oatmeal!

LANA said...

That looks delicious. I love breakfast casseroles and I think your "Limey" day sounds like lots of fun. I love English films and series, if I lived closer I would want to join you, and bring some bangers and mash.

Cathleen said...

I literally tried bread pudding for the first time 1 month ago. And I have never had it since, even though I loved it. I should really try making some at home. This looks delicious!

Jean | Delightful Repast said...

Lana, you would make a great addition to our Limey Day! Love good bangers and mash, too!

Jean | Delightful Repast said...

Cathleen, thanks! I have a regular (non-savoury) bread and butter pudding listed under desserts on the Recipes index page. Give it a try and let me know how it turns out for you!

Giovanna @ Love, Thyme and Honey said...

Hi Jean, your Breakfast Casserole looks delicious and honestly I wouldn't mind serving it as a light lunch too! :) Hope you have a good weekend!!!

Jean | Delightful Repast said...

Thank you, Giovanna! We had it for dinner one evening with some salad.

Pauline Wiles said...

Terrific idea, and a Limey Day sounds pretty brilliant too!

Jean | Delightful Repast said...

Pauline, thank you! It was a fabulous day!

Lea Ann (Cooking On The Ranch) said...

This just looks over the top delicious. I don't know why I don't cook more of these overnight "things". Thanks for the recipe.

Jean | Delightful Repast said...

Thank you, Lea Ann! I hope you and your family like it as much as we do!

Ashley C. said...

I love meals that can be made ahead! This breakfast casserole looks perfect for any day of the week!

Jean | Delightful Repast said...

Ashley, thanks! I don't think I could cope these days without dishes that can be made ahead!

Pat said...

I could probably eat the whole thing by myself. I make a breakfast casserole and add 1 tsp of mustard powder. I'm nuts for anything with eggs and cheese and cheese and cheese. :)

Jean | Delightful Repast said...

Thanks, Pat! Yes, a teaspoon of dry mustard would be a great addition!

Maureen | Orgasmic Chef said...

I would love to join in on your Limey Day. What a great idea!

Your breakfast casserole sounds really good to this Yankee-Aussie.

Jean | Delightful Repast said...

Maureen, thank you! I'm sure you'd fit right in at our Limey Day!

mamasmercantile said...

Sounds delightful. a real treat.

Jean | Delightful Repast said...

Thank you, mamasmercantile - "delightful" is what I aim for! :-)

Kim and Victoria said...

Really loving your website.....so many beautiful recipes to try! I love to cook! And I love your recipes and writing.

Jean | Delightful Repast said...

Thank you, Kim and Victoria! You just made my day with your kind comments!

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