Make breakfast special with this easy to make recipe for Martha Stewart’s Breakfast Casserole.
I love to make a special breakfast on the weekends or on holidays. A delicious breakfast is a great way to start your day.
I have been making breakfast casseroles for years. My family loves both sweet and savory breakfast casseroles.
When I saw Martha Stewart’s Breakfast Casserole that is full of cheese, I knew it would be perfect to try for my Year of Martha Stewart Cooking Challenge.
What is a breakfast casserole?
Breakfast casseroles usually contain bread, eggs, and milk. They often have to sit overnight or at least for a few hours so you do have to plan ahead.
They are kind of like a bread pudding. If you love bread pudding you will probably like breakfast casseroles.
Some breakfast casseroles are sweet and are like baked French toast. Others are savory and include meat and cheese.
Martha Stewarts’ breakfast casserole is more on the savory side, but it doesn’t include meat. It is however full of cheese, which makes it delicious.
Martha Stewart actually calls this French Toast Bread Pudding. It is very bread pudding like, but I don’t think it is anything like French Toast because it is not sweet like you typically think of French Toast.
Bread pudding is usually sweet as well, so I am not sure why it is called French Toast Bread pudding.
Because this is savory and not sweet, I call it breakfast casserole not French Toast Bread Pudding.
What I Changed
Sometimes for my Year of Martha Stewart Cooking Challenge, I make a recipe exactly as Martha had it. Other times I totally change it up. This recipe is somewhere in the middle. I made a few changes minor changes, but not huge ones.
Martha used a mix of swiss cheese and sharp cheddar. I didn’t have swiss cheese, so I used a mix of white cheddar and colby Jack because it is what I had.
I left out the chives because I didn’t have any.
The biggest change I made was with the bread. Martha used sliced bread and just layered it in the pan. I have made a lot of breakfast casseroles over the year and I like them better when the bread is cubed and not left in slices.
So that is what I did with this recipe. I cubed the bread and layered it that way.
Can I make breakfast casserole gluten free?
Yes, this recipe works with gluten-free bread. Most breakfast casseroles work fine with gluten-free bread.
Make sure to read the labels on the rest of your ingredients to make sure that they are gluten-free.
- bread or gluten free bread
- cheese, Martha used a mix of Swiss and shard cheddar, I used a mix of white cheddar and colby Jack
- cayeene pepper or ground red pepper
- 2 tablespoons butter, melted
- 8 ( or so ) slices bread or gluten free bread, cut into cubes/chuncks
- 1 1/2 cups grated cheddar cheese
- 1 1/2 cups grated colby Jack cheese or other similar type cheese
- 4 eggs
- 2 cups milk
- 1/8 teaspoon cayenne pepper or ground red pepper
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Grease an 8x8 or 9x9 pan.
- Place half the bread into the pan.
- Sprinkle with half of the cheese.
- Top with remaining bread.
- Sprinkle with remaining cheese. Set aside.
- In a bowl whisk together eggs, milk, salt, and peppers.
- Pour over the bread mixture.
- Cover and refrigerate overnight or at least 6 hours.
- Remove from refrigerator about an hour before cooking.
- Bake at 325 for 40 minutes or until puffed and golden on top.
- Let stand 5 -10 minutes before serving.
Gluten free bread works great in this for a gluten free version.
Amount Per Serving: Calories: 378Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 199mgSodium: 877mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 22g
Nutritional values are approximate and aren't always accurate.