Recipe Background
Eggs, Gruyère, and challah combine for a savory-sweet breakfast bake.
There's something truly satisfying about a breakfast bake that melds sweet and savory so seamlessly. Thick slices of challah or brioche absorb a rich custard of eggs and half-and-half, creating a dish that's simultaneously fluffy and creamy. Gruyère cheese adds an earthy depth, while a hint of cinnamon and a touch of maple syrup bring warmth and sweetness without overwhelming. The aroma that fills the kitchen promises comfort and indulgence, coaxing even the sleepiest diner to the table.
Bacon, with its smoky, crispy allure, crowns this bake, adding a satisfying crunch that contrasts beautifully with the tender layers beneath. Allowing the bread to dry out slightly ensures it soaks up the custard, while pressing the slices into the liquid helps create an even, luscious texture throughout. This technique ensures each bite is perfectly balanced and never soggy.
Sharing this breakfast is an experience in itself, inviting lively conversation and slow, savoring bites. It’s a dish that encourages gathering around the table, plates filled with a harmony of flavors. Drizzle a bit more maple syrup over top just before serving to bring a glossy finish and a hint of sweetness that plays nicely against the savory elements. More than just a meal, it’s a centerpiece for morning connections.
Ingredients
- 1 loaf challah or brioche bread cut into 1/2-inch-thick slices
- 6 large eggs
- 2 cups half-and-half
- 2 cups Gruyère cheese grated
- 1/4 cup plus 1 tablespoon maple syrup divided
- 1/2 teaspoon ground cinnamon
- salt to taste
- pepper to taste
- 4 slices bacon chopped
Directions
- Grease a 3-quart baking dish.
- Leave the bread slices spread out on a rack or platter at room temperature until slightly stale, about 2 hours.
- Arrange the bread in the prepared baking dish, slightly overlapping.
- In a large bowl, whisk the eggs, the half-and-half, the Gruyère, 1/4 cup of the maple syrup, the cinnamon, the salt, and the pepper together until combined.
- Pour the mixture all over the bread in the baking dish.
- Use your hands to press down on the bread to submerge it in the egg mixture.
- Cover the baking dish with plastic wrap, then refrigerate for at least 4 hours and up to 1 day.
- Preheat the oven to 375 degrees F.
- Discard the plastic wrap and sprinkle the bacon all over the top of the casserole.
- Bake until golden-brown and set, about 45-50 minutes.
- Drizzle the bake with the remaining maple syrup.
- Serve.
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