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Stale Bread Egg Bake
Americanvegetarian

Stale Bread Egg Bake

A make-ahead breakfast bake that turns stale bread, eggs, and cheese into a golden, custardy casserole. Feeds a crowd in about an hour, with most of the work done the night before.

65 minsEasy6 servings395 kcal

This is the recipe for the half loaf of bread that has gone stale on the counter and the eggs that need using by the weekend. Everything goes into one baking dish, the custard does the work, and it comes out of the oven golden and puffy — a make-ahead brunch or an easy weeknight dinner with a salad on the side.

Stale bread is the whole reason this works. Dry cubes soak up the egg custard without collapsing, which is what gives you a custardy center instead of mush. The 15-minute soak matters: it lets the bread absorb the custard evenly, and pressing the cubes down means no dry, tough pockets in the finished bake.

Expect a savory, cheesy casserole with a crisp browned top and a soft, creamy middle. It feeds six generously, reheats well for lunches, and every slice holds together on the plate once it has rested.

shopping_basketIngredients

  • 2 tbsp unsalted buttersoftened, for greasing the dish
  • 6 cups stale breadtorn into 1-inch cubes (about 8 oz or half a loaf)
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp Dijon mustard
  • 1 tsp saltreduce to 1/2 tsp if your cheese is very salty
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded cheddar cheesedivided
  • 2 cups fresh spinachroughly chopped
  • 2 green onionsthinly sliced, optional

Nutrition Per Serving

Calories

395

Protein

22g

Fat

23g

Carbs

26g

restaurantInstructions

1

Prep the dish and bread

Heat the oven to 375°F (190°C) and position a rack in the middle. Spread the softened butter over the inside of a 9x13-inch baking dish so the custard does not stick. Scatter the bread cubes evenly in the dish in a single layer. This takes about 5 minutes.

2

Whisk the custard

In a large bowl, whisk the eggs, milk, Dijon, salt, and pepper for 2 to 3 minutes until completely smooth with no visible streaks of white. A fully blended custard bakes up evenly instead of leaving rubbery pockets of egg white.

3

Assemble and soak

Pour the custard slowly and evenly over the bread cubes. Use a spatula to press the bread down so every cube gets soaked, then scatter the spinach and 1 cup of the cheddar over the top. Let it sit for 15 minutes, until the bread looks saturated and no liquid pools around the edges. Sprinkle the remaining 1/2 cup cheese and the green onions over the top just before baking.

4

Bake

Set the dish on a rimmed sheet pan to catch any cheese that bubbles over. Bake for 40 to 45 minutes, until the top is deep golden brown and puffed. The center is done when an instant-read thermometer reads 160°F (71°C), and a thin knife inserted in the middle comes out mostly clean with no runny egg clinging to it.

5

Rest and serve

Let the bake rest for 10 minutes before cutting. The custard finishes setting as it cools, so slices hold their shape instead of spreading. Cut into squares and serve warm.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Use bread that is genuinely stale or dried out. Fresh, soft bread disintegrates into mush under the custard. If your bread is not there yet, dry the cubes in a 300°F (150°C) oven for 10 minutes before assembling.
  • Press every cube down into the custard. Any bread left sitting on top of the liquid bakes up dry and tough instead of custardy.
  • Let it rest the full 10 minutes before cutting. The custard finishes setting as it cools, so resting is what gives you clean slices instead of a soupy pile.
  • Pull it at 160°F (71°C) in the center, not beyond. Egg custard keeps cooking from residual heat, and overbaked egg bake turns rubbery and weepy.

swap_horizSubstitutions

  • No cheddar? Use the same amount of any good melting cheese: Monterey Jack, mozzarella, Gruyère, or a mix of what is open in the fridge.
  • No spinach? Use the same amount of chopped kale, or 1/2 cup diced bell pepper. Skip raw mushrooms unless you cook them first — they release water and make the center soggy.
  • No Dijon? Use 1 tsp yellow mustard or 1/2 tsp dry mustard powder whisked into the custard.
  • Dairy-free: swap the milk for unsweetened oat milk and use dairy-free cheese. It will not brown as deeply, but the custard still sets the same way.

restaurantWhat to serve with it

Serve with a simple green salad or sliced fruit for brunch, or a bowl of tomato soup for an easy dinner.

kitchenStorage & reheating

Cool and refrigerate within 2 hours. Keeps 3 to 4 days in the fridge, covered or in an airtight container. The unbaked, assembled dish can be held in the fridge for up to 1 day before baking. Baked portions freeze well for up to 2 months.

To reheat: Reheat covered in a 325°F (165°C) oven for 15 to 20 minutes, until the center reaches 165°F (74°C) — the safe temperature for reheated egg dishes. Single slices go in the microwave for 1 to 2 minutes, but the top will not stay crisp.

Recipe FAQ

Can I assemble this the night before?expand_more

Yes, and it is better for it. Assemble the full dish, cover tightly, and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time since it starts cold, and check that the center reaches 160°F (71°C).

Why is my egg bake soggy in the middle?expand_more

Usually one of two things: the bread did not soak long enough, or it came out of the oven too early. Give it the full 15-minute soak so no dry cubes are left, and bake until the center reads 160°F (71°C) on a thermometer.

Can I freeze the baked casserole?expand_more

Yes. Cool baked portions completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat in a 325°F (165°C) oven until the center hits 165°F (74°C).

What kind of bread works best?expand_more

Sturdy, dry bread works best: French, Italian, sourdough, or any crusty loaf that has gone stale. Soft sandwich bread breaks down into mush. If your bread is not stale yet, dry the cubes in a 300°F (150°C) oven for 10 minutes first.

menu_bookHelpful guides

What can I make?

What to Make With Eggs

Turn eggs into fast, cheap meals: crispy fried eggs on toast, a veggie frittata, shakshuka, egg fried rice, or classic egg salad.

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Substitutions

What Can I Substitute for Butter?

Ran out of butter? From coconut oil to applesauce, here are the best butter substitutes for baking, cooking, and spreading.

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