Day-Old Bread and Cheese Breakfast Casserole

Breakfast: Cheesy soft and fluffy, crispy on top. You'll love this delicious casserole, perfect for weekend brunch.

I finished cooking, served lunch, and my husband had a first taste of a dish I was cooking for the first time. My dear spousal unit is my usual test subject, and he knows to be honest. This is no time to lovingly lie to protect my feelings. My readers count on him.

– “It tastes like [unintelligible Danish word]?”
– What?
– “It’s good, it’s just like  [unintelligible Danish word]”
– Hmm, yeah. That’s good. I guess.


I’m still not sure what he was saying. It’s enough to know that it was good. My husband is not always easy to please, so passing the test is already an accomplishment. I only made this dish once. A hole in one, so to speak.

This might look like an odd combination at first sight, but was I ever surprised that this is a traditional dish somewhere in the world, and even more surprised that I also loved the combination of textures, ingredients and flavors.

Day-Old Bread and Cheese Brunch Casserole Recipe: Cheesy soft and fluffy and crispy on top. You'll love this delicious casserole, perfect for weekend brunch.

It started when Sargento – a name you’ve seen many times in this blog already – invited me again to pick one of their recipes and run with it. It’s one of my favorite things to do, it gives me new ideas, I work with a great product, and it lets me adapt them to my and my family’s liking.

This time the changes were subtle. I added pepper, because when it comes to vegetables, the more the merrier. I used cream instead of milk for a creamier, richer flavor, and I added more cheese, because, cheese!


We often have brunch on weekends at home, since we tend to get up a bit later than on weekdays.  This is the perfect dish to serve. It doesn’t require a lot of work and served with some salad it will sustain you for many hours. So I never did figure out what dish it was that was just like this, I’ll find out some day, I guess.

Aunt Clara

Prep time
Cook time
Total time
Breakfast: Cheesy soft and fluffy, crispy on top. You'll love this delicious casserole, perfect for weekend brunch.
Serves: 6 servings
  • ½ day-old baguette (8 oz [227 gr]), diced
  • 2½ cups (8 oz [227 gr]) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
  • 1 bell pepper, diced
  • ½ stalk of leek, cut into slices
  • 1 cup of york ham, sliced, then cut into strips
  • ½ lb [0.48 kg] of broccoli cut into small florets
  • 4 eggs
  • 1 cup of heavy cream
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • 2 tablespoon of melted butter, divided
  1. Mix bread, 2 cups of cheese, bell pepper, leek, ham and broccoli.
  2. In a separate bowl mix eggs, cream, salt, and pepper. Whisk until it is mixed thoroughly.
  3. Add the egg mixture to the bread mix. Mix well and let it rest of 15 minutes.
  4. Heat oven to 350 °F [175 ºC].
  5. Use 1 tablespoon of butter to grease a baking pan (8" x 8" [20 x 20 cm]).
  6. Pour the bread mixture into the pan. Brush the top with the remaining butter.
  7. Bake for 35 minutes. Remove from the oven and top with the rest of the cheese. Return to the oven until it turns golden brown.

This post has been sponsored by Sargento, but the opinions here are 100% mine and have not been vetted or revised by the sponsor.


  1. What a great way to use up day-old bread! My grandmother and mother always made bread and butter pudding with leftover bread. Once upon a time, nothing was thrown out unless absolutely necessary. We are such a throw-away society now.
    It’s great to have a recipe tester right in the house. I have two but sometimes their opinions differ, which is confusing.

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