Ingredients:

  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Cubed Bread (day-old white sandwich bread, brioche, or sourdough crusts removed)
  • 1 cup Grated Monterey Jack Cheese
  • 1 cup Grated Sharp Cheddar Cheese
  • 1 cup Cream Cheese, softened and cubed (optional)
  • 2 x 4 oz cans Diced Fire-Roasted Green Chiles, well drained
  • 12 Large Eggs
  • 1 cup Whole Milk or Half-and-Half
  • ½ cup Sour Cream or Plain Greek Yogurt
  • 1 tsp Hot Sauce (optional)
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • ¼ tsp Paprika (optional)
  • ½ cup Extra Grated Cheese (Monterey Jack/Cheddar blend)

Instructions:

  1. Prep the Aromatics and Baking Dish: Preheat a medium skillet over medium heat and melt the butter. Sauté the diced onion until translucent and soft (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove from heat. Grease the 9x13 inch baking dish liberally with butter or non-stick spray.
  2. Layer the Base: Arrange half of the cubed bread evenly across the bottom of the prepared dish. Sprinkle half of the sautéed onion/garlic mixture, half of the green chiles, and half of the mixed grated cheese over the bread layer. Add the cubed cream cheese (if using) evenly over the filling layer. Top with the remaining cubed bread, onions, chiles, and cheese. Press down gently to compact the layers slightly.
  3. Whisk the Custard: In a large mixing bowl, thoroughly whisk the 12 eggs until light and frothy. Whisk in the whole milk (or half-and-half), sour cream, hot sauce (if using), salt, pepper, and paprika until the mixture is completely uniform and well-combined.
  4. Assemble and Chill (The Crucial Bit): Carefully and slowly pour the egg custard evenly over the layered casserole, ensuring the entire surface and all bread cubes are thoroughly moistened. Cover the dish tightly with cling film (plastic wrap). Refrigerate for at least 4 hours, or ideally, overnight (up to 24 hours). This allows the bread to completely absorb the custard.
  5. Bake the Casserole: Preheat the oven to 375°F / 190°C. Remove the cling film. Sprinkle the extra ½ cup of cheese evenly over the top of the casserole. Place the casserole in the centre of the preheated oven. Bake for 35–40 minutes, until puffed up and golden brown. A knife inserted near the centre should come out clean.
  6. Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before slicing. This allows the internal heat to finish setting the eggs and ensures clean slices. Slice into squares and serve hot.