Ingredients
Scale
- 12 cups sourdough or French bread, cut into 1-inch cubes
- 1 pound thick-cut bacon, cooked and crumbled
- 12 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish generously with butter or non-stick cooking spray. Spread the bread cubes evenly across the bottom of the dish. In a large skillet, cook the bacon until crispy, then drain on paper towels and crumble it into bite-sized pieces. Sprinkle the crumbled bacon and 1.5 cups of the shredded cheddar cheese over the bread cubes.
- In a large mixing bowl, whisk together the 12 eggs until they are smooth. Pour in the milk and heavy cream, then add the salt, black pepper, garlic powder, and smoked paprika. Whisk vigorously to ensure all the spices are evenly distributed. Stir in half of the sliced green onions.
- Pour the egg mixture slowly over the bread and bacon in the baking dish. Use a spatula to gently press down on the bread cubes to ensure they are all soaking in the liquid. Sprinkle the remaining 1/2 cup of cheese over the top. Place the dish in the center of the oven and bake for 40 to 45 minutes. The casserole is done when the center is set and the top is a beautiful golden brown.
- Remove the casserole from the oven and let it rest for at least 10 minutes before slicing. This allows the custard to set properly and makes serving much cleaner. Garnish with the remaining fresh green onions. Cut into 12 even squares and serve warm to your hungry holiday guests.
- Cook Time: 65 minutes