A slightly crunchy top combines with a soft custard-like texture on the inside of this basic make-ahead breakfast casserole. You can customize the dish by using cooked sausage or bacon in place of the ham and using any cheese you like.
Coat bottom of 13”x9” (3 quart) baking dish with 3 tablespoons of the buttery sticks. Layer about half of the bread in bottom of dish. Top with ham and cheese. Top with remaining bread cubes.
In large bowl, beat eggs, almondmilk, mustard, onion powder and salt with wire whisk until well blended. Pour slowly over bread. Press bread into mixture with back of a spatula. Drizzle with remaining melted buttery sticks.
Cover; refrigerate 8 hours or overnight.
When ready to serve, remove from refrigerator and let stand 30 minutes. Heat oven to 350°F. Uncover and bake 30 minutes. Cover with foil; bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Run knife around edges to loosen edges.
- 6 tablespoons vegan buttery sticks; melted; divided
- 10 cups (10 oz.) 1” cubes French bread; divided
- 1½ cups (6 oz.) chopped cooked ham
- 1 package (7 oz.) nondairy non-soy cheese; chopped
- 10 eggs
- 2 cups Almond Breeze Original almondmilk
- 1½ tsp. dry mustard
- 1 tsp. onion powder
- ½ tsp. salt
Included in this recipe
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