📝 About This Recipe
This luxurious breakfast bake elevates the classic egg and cheese casserole into a gourmet experience using buttery brioche and a sophisticated blend of cheeses. The custard is infused with fresh herbs and a hint of nutmeg, creating a texture that is silky on the inside with a golden, crisp lid. It is the ultimate 'make-ahead' comfort food, perfect for lazy Sunday brunches or festive holiday mornings.
🥗 Ingredients
The Bread Base
- 1 loaf Brioche bread (cut into 1-inch cubes, preferably day-old)
- 2 tablespoons Unsalted butter (melted, for greasing the pan)
The Savory Custard
- 8 Large eggs (at room temperature)
- 2 cups Whole milk (do not use skim)
- 1 cup Heavy cream (adds essential richness)
- 1 tablespoon Dijon mustard (provides a subtle tang)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/8 teaspoon Ground nutmeg (a pinch to enhance the cheese)
The Cheese and Aromatics
- 1.5 cups Gruyère cheese (freshly grated)
- 1 cup Sharp white cheddar (freshly grated)
- 2 Shallots (finely minced)
- 1/4 cup Fresh chives (finely chopped)
- 1 teaspoon Fresh thyme (leaves only, chopped)
For Garnish
- 1 pinch Red pepper flakes (optional for heat)
- 1 tablespoon Fresh parsley (chopped for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch ceramic or glass baking dish with the melted butter, ensuring you coat the corners well.
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2
Spread the cubed brioche evenly across the bottom of the prepared baking dish. If the bread is very fresh, toast the cubes in the oven for 5-8 minutes first to dry them out.
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3
In a large mixing bowl, whisk the 8 eggs until the yolks and whites are completely combined and slightly frothy.
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4
Slowly pour in the whole milk and heavy cream, whisking constantly to incorporate into the eggs.
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5
Add the Dijon mustard, kosher salt, black pepper, and nutmeg. Whisk vigorously to ensure the mustard is fully dissolved and spices are distributed.
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6
Stir in the minced shallots, chopped chives, and fresh thyme leaves into the liquid custard.
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7
Sprinkle half of the grated Gruyère and half of the white cheddar evenly over the bread cubes in the baking dish.
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8
Pour the egg mixture slowly over the bread and cheese. Use a spatula to gently press down on the bread cubes to ensure every piece is submerged and begins soaking up the custard.
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9
Top the dish with the remaining Gruyère and white cheddar. This creates the signature cheesy crust.
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10
For the best flavor, let the dish sit for at least 30 minutes at room temperature (or cover and refrigerate overnight) to allow the bread to fully hydrate.
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11
Place the dish on the middle rack of the oven. Bake for 45-50 minutes. The bake is done when the center is set (it shouldn't jiggle) and the top is a deep golden brown.
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12
Remove from the oven and let it rest for 10 minutes. This is crucial as it allows the custard to firm up for clean slicing.
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13
Garnish with fresh parsley and a pinch of red pepper flakes before serving warm.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth melt. If using very fresh bread, dry it out in a low oven first so it doesn't turn into mush. For a meat-lover's version, add 1 cup of cooked crispy bacon bits or browned breakfast sausage before pouring the liquid. Avoid over-baking; the internal temperature should reach 160°F (71°C) to ensure the eggs are safe but still creamy. To make ahead, prepare the entire dish the night before, refrigerate, and simply pop it in the oven the next morning (add 5-10 minutes to the bake time).
🍽️ Serving Suggestions
Serve with a side of crisp arugula salad tossed in a light lemon vinaigrette to cut through the richness. Pair with a chilled glass of Mimosa or a spicy Bloody Mary for a complete brunch experience. A side of thick-cut maple glazed bacon or smoked salmon adds a wonderful savory contrast. Offer a small bowl of fruit salad with honey and lime zest as a refreshing palate cleanser. Drizzle a little hot honey over individual slices for a trendy sweet-and-spicy kick.