This hearty, savory breakfast bake is perfect for brunch or prepping ahead for busy mornings. The sourdough soaks up the creamy custard and bakes into a golden, cheesy dream.
6 slices Two Acre Farms sourdough, cubed
6 eggs
1 ½ cups whole milk
1 cup shredded sharp cheddar
½ cup grated Parmesan
1 tsp Dijon mustard
½ tsp garlic powder
1 tbsp chopped fresh chives (or green onion)
1 tbsp chopped parsley
Salt & pepper to taste
Butter for greasing
Preheat oven to 350°F. Grease a 9×9 baking dish with butter.
In a large bowl, whisk eggs, milk, mustard, garlic powder, salt, and pepper.
Fold in cheeses, herbs, and cubed sourdough until well-coated.
Pour the mixture into the baking dish and press down gently to submerge the bread.
Let it rest for at least 30 minutes (or overnight in the fridge).
Bake uncovered for 45–50 minutes until puffed and golden.
Cool slightly before slicing.
This is comfort food with a classy twist—make it on Sunday and thank yourself all week.
