Mix-and-Match Brunch Casserole

By Cubby

Ingredients

• 6 cups day-old bread
• 2 cups shredded cheese
• 2-3 cups veg
• 1.5 cups cooked meat
• 10 eggs
• 3 cups half-and-half
• 1.5 tsp kosher salt
• 1/4 - 1/2 cup parm, chopped sun dried tomatoes, herbs, scallions

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Cut bread into 1-inch cubes to make 6 cups. (Day-old bread works best.)

Make the Custard

Whisk 10 eggs in a large bowl with 3 cups half-and-half and 1 1/2 teaspoons kosher salt. Whisk in 1/4 to 1/2 cup of various additions above.

Scatter half of the bread in a buttered 9-by-13-inch baking dish. Sprinkle with 1 1/2 cups cheese, then add the vegetables, meat and remaining bread. Pour the custard on top; cover with plastic wrap and let stand 30 minutes or refrigerate overnight (bring to room temperature before baking). Preheat the oven to 325 degrees F. Uncover; sprinkle with the remaining 1/2 cup cheese. Bake until slightly puffed and just set, 40 to 50 minutes. Let rest 10 minutes before serving.