Originally posted on Vancity Buzz.
Easter is this weekend, and if you are having some family or a few friends over for brunch, I have the recipe for you! This recipe will make everyone happy–whether they are gluten-free or not.
I first had this recipe years ago–I think the idea of an “overnight casserole” is not a very new one. But I recently got introduced to Rudi’s Gluten-Free Bread, and I’ve been loving having their cinnamon-raisin bread as toast for breakfast with peanut butter.
The thing about their bread is that it tastes like bread. So everyone, gluten-free or not, can enjoy this dish, and there’s no “you can’t eat that, but you can eat this” kind of business going on at your dinner table.
I love this recipe–it comes out of the oven all golden and fluffy–almost like a soufflè, but without all the work. You make this the night before, and then leave it in the fridge overnight and bake it off the next morning. It’s really easy to prepare, but it’ll make you look like a rock star when you pull it out of the oven.
Variations for this recipe abound; I added shrimp to mine, but you could add ham, bacon, or even tri-coloured peppers if you wanted to keep it vegetarian.
Gluten-Free, Worry-Free Easter Brunch
- 12 slices of gluten-free bread (I used Rudi’s Gluten-Free multigrain)
- 3 tbsp melted butter
- 6 eggs
- 3 c. milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/3 c. cheese of your choice, grated
- 2 c. diced, cooked shrimp, ham, or bacon (optional–check the label to make sure they are gluten-free)
- 1-2 tbsp fresh chopped chives or parsley (optional)
1. Trim the crusts off of the bread and slice into cubes. Toss the cubes with the melted butter in a bowl.
2. In a separate bowl, beat the eggs, and then add the milk, and beat well again. Add the salt and pepper, and herbs if you are using, and beat one last time, until everything is nicely incorporated.
3. In a 9″ x 13″ pan, place a layer of breadcrumbs. Top with a layer of meat, then top with a layer of cheese. Continue to build layers until you run out, saving some cheese for the top.
4. Pour the egg mixture evenly over the breadcrumbs. You may need to squish down the breadcrumbs into the egg mixture to allow them to start absorbing the egg custard. Cover, and store in the refrigerator overnight.
5. In the morning, bake in a 350 degree oven for about 30-45 minutes, until the casserole is golden brown on top, and is cooked in the middle. Cut into slices and serve warm with a tossed green salad.