Ingredients:

  • 1 standard loaf (about 450g) sturdy white bread, cut into 1-inch cubes
  • 1 cup (150g) Canadian bacon or ham, diced
  • 1 ½ cups (170g) sharp Cheddar cheese, freshly shredded
  • 4 tablespoons (56g) unsalted butter, melted
  • 10 large Eggs
  • 2 cups (475ml) Whole or 2% Milk
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Salt (or to taste)
  • ½ teaspoon Black Pepper, freshly ground
  • For Drizzle: ½ cup Mayonnaise
  • For Drizzle: 2 tablespoons fresh Lemon Juice
  • For Drizzle: 1 teaspoon Yellow Mustard
  • For Drizzle: A generous pinch Cayenne Pepper

Instructions:

  1. Lightly grease a 9x13 inch baking dish with melted butter. Toss the bread cubes with any remaining melted butter and spread evenly in the prepared dish.
  2. Sprinkle the diced Canadian bacon/ham evenly over the bread cubes, followed by the shredded Cheddar cheese.
  3. In a large bowl, vigorously whisk together the 10 eggs, milk, Dijon mustard, Worcestershire sauce, salt, and pepper until fully homogenous.
  4. Slowly and evenly pour the custard mixture over the layered bread, ensuring all pieces are well saturated. Gently press down on the bread to aid absorption.
  5. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow full liquid absorption.
  6. Preheat oven to 350°F (175°C). Remove the casserole from the fridge about 30 minutes before baking. Bake uncovered for 45–55 minutes, or until puffed, golden brown, and a knife inserted near the centre comes out mostly clean.
  7. While the casserole bakes, whisk together all ingredients for the Quick 'Hollandaise' Drizzle (mayonnaise, lemon juice, yellow mustard, cayenne) until smooth.
  8. Let the casserole rest for 5–10 minutes after baking. Slice into squares and drizzle generously with the prepared topping just before serving.