A delightful breakfast casserole that's perfect for preparing ahead and baking fresh in the morning.
Grease a 9x13 inch baking dish with butter.
Ensure the dish is well-greased to prevent sticking.
Layer the cubed bread evenly in the baking dish.
Use slightly stale bread for better texture.
Sprinkle the chopped vegetables and shredded cheese over the bread.
Distribute the toppings evenly for consistent flavor.
In a mixing bowl, whisk together the eggs, milk, and salt until well combined.
Whisk thoroughly to incorporate air for a fluffier casserole.
Pour the egg mixture evenly over the bread and toppings.
Ensure all bread pieces are soaked in the mixture.
Cover the dish and refrigerate overnight.
This allows the flavors to meld and the bread to absorb the egg mixture.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Bake the casserole uncovered for 45-55 minutes, or until the top is golden and the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the casserole cool for a few minutes before serving.
This helps the casserole set and makes it easier to slice.
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