Ingredients
- 8 oz challah, cubed (half a challah)
- 1 ½ cups shredded yellow cheddar cheese
- 6 large eggs
- 2 cups half-and-half
- 1 tsp mustard powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Spread the cubed challah across the bottom of a 9×13 baking dish.
- Sprinkle the shredded cheese evenly over the bread cubes.
- In a large bowl, whisk together eggs, half-and-half, mustard powder, salt, pepper, garlic powder and onion powder until well combined.
- Pour the egg mixture evenly over the bread and cheese in the baking dish.
- Cover the dish with plastic wrap or foil and refrigerate it overnight (or at least a couple of hours) to allow the bread to absorb the egg mixture.
- Preheat the oven to 350°F.
- Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.
- Bake, uncovered, for 45-50 minutes or until the top is golden brown and the casserole is set in the middle. You can insert a knife in the center to check if it’s fully cooked (it should come out clean).
- Let the casserole cool for a few minutes before cutting and serving.
Notes
- The casserole needs to chill in the fridge for a couple of hours, or overnight, before baking.
- Egg casserole can be made in advance; refrigerate overnight and forget it until an hour before sunset.
- Prep Time: 15 minutes + at least 2 hours chill time
- Cook Time: 45 minutes
- Category: Main
- Method: Quick
- Cuisine: American