I know breakfast cake is a little deceiving since this recipe is nothing like cake….but casserole or strata sounds so boring. This was a HUGE hit with my kids, enough that my little picky eater asked for seconds and he was disappointed when it was gone. I went with bacon and cheese because I knew my kids would eat it, but I’d love to try it with roasted vegetables. There are so many options that you can do with it.
I used a springform pan to make it in, but if you don’t have one, a glass casserole dish is perfect.
1 package of bacon
1 1/4 cups milk
1/2 tsp salt
fresh ground black pepper
7 cups slightly stale baguette cut into 1 inch cubes
2 cups grated cheddar cheese
First, cook all but 6 slices bacon how you prefer. Set the uncooked bacon to the side. I usually bake mine since it’s easy to clean up. Drain on a paper towel while you’re getting the rest of the ingredients together. Chop the bacon into In a medium bowl, whisk together the eggs, milk and salt/pepper. Place the cubed bread into a large ziplock bag. Add in 1 1/2 cups of cheese and chopped bacon. Pour in the egg mixture and seal the bag. Massage the egg into the bread and place in the refrigerator for at least 30 minutes. Chop the remaining uncooked bacon.
Preheat oven to 350 degrees. Spray a springform pan with nonstick cooking spray and place on a baking sheet. Pour the egg and bread mixture into the pan and pat down to form a cake. Sprinkle the top with the remaining cheese and bacon. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes until the top is golden brown. Remove from the oven and allow to rest for 5 minutes before taking the pan apart and slicing and serving.
Source: RecipeTin Eats