Ingredients:

  • lb stale bread (Challah, Brioche, or White Bread), cubed into 1-inch pieces
  • oz Canadian Bacon or smoked ham, chopped
  • cup grated Swiss Cheese (or Gruyère), divided
  • large Eggs
  • cups Whole Milk
  • cup Heavy Cream
  • Tbsp Dijon Mustard
  • Tbsp Fresh Lemon Juice
  • tsp Worcestershire Sauce
  • /2 tsp Freshly Ground Black Pepper
  • /2 tsp Salt
  • Tbsp Melted Unsalted Butter (for drizzling)
  • Tbsp chopped Fresh Chives or Parsley (for garnish)

Instructions:

  1. Lightly grease a 9x13 inch baking dish. Toss the cubed bread pieces lightly with 1/3 of the grated Swiss cheese and spread evenly across the bottom.
  2. Distribute the chopped Canadian bacon or ham evenly over the bread layer. Sprinkle the remaining Swiss cheese on top.
  3. In a large bowl, vigorously whisk together the 12 eggs, milk, heavy cream, Dijon mustard, lemon juice, Worcestershire sauce, pepper, and salt until fully homogenous and slightly frothy.
  4. Slowly pour the entire custard mixture evenly over the bread and meat layers. Gently press down on the bread with a spatula to ensure everything is submerged.
  5. Cover the dish tightly with cling film and refrigerate for a minimum of 30 minutes, but preferably 2 to 4 hours or overnight, to allow the bread to fully absorb the liquid.
  6. Preheat your oven to 350°F (175°C). Remove the casserole from the fridge 20 minutes before baking to take the chill off slightly.
  7. Bake uncovered for 45–55 minutes. The casserole is done when the centre is set (no liquid jiggles when gently shaken) and the top is puffed and golden brown.
  8. Let the casserole rest for 5–10 minutes before slicing. Drizzle lightly with melted butter and garnish with fresh chives before serving.