This easy brunch casserole will become everyone's favorite and it's so easy! Choose a French or Sourdough Bread to give it the Panera touch. From the Panera Bread Cookbook.
- 2 tablespoons butter, softened
- 6 -8 slices French bread, cut into 1/2-inch cubes (can substitute Sourdough Bread)
- 1 lb bacon, cooked and crumbled
- 1⁄3 cup spinach, cooked, chopped and well drained
- 1 1⁄2 cups cheddar cheese, shredded
- 5 large eggs, beaten
- 2 cups half-and-half
- 1 teaspoon salt
- 1 teaspoon dried mustard
- 3 scallions, chopped, for garnish (white and green parts)
- 1 tablespoon fresh parsley, chopped, for garnish
- Butter a 13 x 9-inch baking pan. Place bread cubes in baking pan. Add bacon and spinach. Top with cheese.
- Whisk together eggs, half-and-half, salt and dried mustard.
- Pour over bread mixture, covering thoroughly.
- Cover baking pan with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees. Remove plastic wrap and bake for 35-45 minutes or until set and brown on top.
- Garnish with scallions and parsley.
Turned out great. Added 2 extra eggs.
Started making this late at night and realized I had some ingredient issues so made some modifications. My bacon was frozen so I just cooked that on the side in the morning. After I cut up the bread and mixed up the egg mixture substituting milk for half and half, I realized I had no spinach or cheddar cheese (aargh). So instead I diced a couple of slices of red onion and diced about 6 jalapeno slices (from a jar), sprinkled them over the bread and grated a combination of mozzarella and asagio cheese. Poured the liquid over that and followed the rest of the directions. Turned out mildly Mexican and was enjoyed by all. Looking forward to making it again as posted plus the alternative worked out well too!
Very light & fluffy... not mention tasty also. I was short on yogurt so used 2 Tbsp cream cheese & added an extra egg to make up the difference. I have trouble guessing how much spinach is in cup(s)... used 2 1/2 oz, I might try abit more next time. I scaled recipe by 1/2 & still found it could feed 4-6 people. Awesome recipe so finishing leftovers will not be a problem. Thanks for sharing.