Christmas Morning Wife Saver
Christmas morning runs more smoothly when breakfast was finished the night before. This casserole layers white bread, Black Forest ham, and sharp cheddar, then soaks them in a custard seasoned with dry mustard, chives, Worcestershire sauce, and hot sauce. A buttered cornflake topping goes on in the morning, so the top bakes up crisp while the middle turns tender and set, and the dish feeds 12. It works for holiday mornings, house guests, and any brunch where you would rather enjoy the party than cook through it.
What Makes This Recipe Special
- It is assembled the night before and soaks in the refrigerator overnight, so the morning job is just topping and baking.
- The custard is seasoned well with dry mustard, Worcestershire sauce, hot sauce, and chives, so it tastes like more than eggs and milk.
- Black Forest ham and sharp cheddar sit between two layers of bread, giving every square a savory, cheesy center.
- A buttered cornflake topping adds a crisp, golden crunch against the soft, custardy layers.
Ingredients
10 sliceswhite bread, crusts removed if preferred
12 thinslices Black Forest ham
2 cupssharp cheddar cheese, grated
6 largeeggs
1/2 teaspoonground black pepper
1 teaspoondry mustard
1/4 cupchives, chopped, plus more for garnish
2 teaspoonsWorcestershire sauce
1 teaspoonhot sauce
3 cupswhole milk
1/2 cupunsalted butter, melted
1 cupcorn flakes, crushed
Instructions
1
Coat a 9 x 13 inch baking dish with butter or nonstick spray.
2
Lay 5 slices of bread across the bottom of the dish. Spread the ham over the bread in an even layer and sprinkle on the cheddar. Finish with the other 5 slices of bread so the filling is fully covered.
3
Whisk the eggs, black pepper, dry mustard, chopped chives, Worcestershire sauce, and hot sauce together in a mixing bowl. Pour in the milk and keep whisking until the custard is completely blended.
4
Pour the custard evenly over the bread layers. Wrap the dish in foil and put it in the refrigerator overnight.
5
The next morning, heat the oven to 350 F.
6
Take off the foil, drizzle the melted butter over the top, then sprinkle the crushed corn flakes across the surface.
7
Bake for about 1 hour, until the middle is set and the top has turned lightly browned.
8
Give the casserole 10 minutes to rest before you cut into it. Sprinkle on a few more chives and serve it warm.
Essential Tips
Assemble it the night before
Pour the custard over the bread, cover the dish with foil, and refrigerate overnight. This long soak lets the bread, ham, and cheese absorb the seasoned egg mixture all the way through.
Cover the filling completely
The top 5 slices of bread should fully cover the ham and cheddar, with no filling peeking out. A full cover keeps the ham from drying out and helps the custard reach every layer.
Add the topping in the morning
Drizzle the melted butter and scatter the crushed corn flakes right before baking, not the night before. This keeps the flakes crisp instead of letting them go soggy in the fridge.
Whisk the mustard in early
Dry mustard can clump if it hits cold milk straight away. Whisk it with the eggs and seasonings first, then add the milk, and you will get an evenly flavored custard.
Rest before you slice
The casserole needs 10 minutes out of the oven to finish setting. Cut too soon and the layers slide apart, but after a short rest the squares hold their shape and slice cleanly.
Smart Swaps & Variations
Breakfast sausage
Replace the ham with cooked, crumbled breakfast sausage, spread in an even layer between the bread. Drain it well so the casserole does not turn greasy.
Swiss and ham
Use Swiss cheese in place of the sharp cheddar for a nutty, mellower flavor. The mustard in the custard goes especially well with it.
Veggie version
Swap the ham for sauteed mushrooms and well-squeezed spinach. Keep the cheddar and seasonings the same, and note that traditional Worcestershire sauce contains anchovies.
What to Serve With This
- Fresh fruit salad to cut through the richness of the ham and cheese.
- Crispy hash browns or roasted breakfast potatoes on the side.
- Orange juice, mimosas, or sparkling cider for a holiday toast.
- Hot coffee for a relaxed Christmas morning with the family.
Storage & Reheating
Storage
Cover leftover casserole and refrigerate for up to 3 days. For longer storage, wrap cooled squares individually and freeze for up to 2 months.
Reheating
Reheat squares on a baking sheet in a 350°F oven, covered loosely with foil, for about 15 minutes until hot in the center. A microwave is fine for a single piece, though the cornflake topping will lose its crunch.
Expert Chef Tips
- Grate the cheddar yourself from a block, because pre-shredded cheese is coated with anti-caking starch that can make the melted layer drier and less cohesive.
- Take the dish out of the refrigerator while the oven heats up so the chill comes off, which helps the center cook evenly by the time the top is browned.
- If the cornflake topping darkens before the middle is set, lay a loose sheet of foil over the dish and keep baking.
Equipment You’ll Need
- 9 x 13 inch baking dish
- Large mixing bowl and whisk for the custard
- Aluminum foil for covering the dish overnight
- Box grater for shredding the sharp cheddar
Nutritional Benefits
- Eggs, milk, and cheddar combine to give a good amount of protein and calcium.
- Black Forest ham adds more protein, though cured ham also brings saltiness, so go easy on added salt.
- White bread and corn flakes supply carbohydrates, making this a filling, energy-rich breakfast.
- It is a rich, hearty holiday dish, best enjoyed in a moderate square alongside fresh fruit.
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Frequently Asked Questions
Can I make it more than one night ahead?
The recipe is designed for an overnight soak, which is the sweet spot. A much longer wait can leave the bread overly soft, so assemble it the evening before you plan to bake.
What if I do not have time for the overnight soak?
The soak is what lets the bread absorb the custard fully, so the overnight rest is strongly recommended. If you are short on time, give it at least a few hours, and expect the bake to need a little longer.
Why is my casserole watery in the middle?
It is usually underbaked. Bake for about 1 hour until the center is set and the top is lightly browned, and let it rest for 10 minutes so the custard finishes setting.
Can I use a different bread?
Yes, a sturdy sandwich bread, French bread, or any plain loaf works. The recipe uses white bread with the crusts removed if you prefer a softer texture.
Can I make it gluten-free?
Use gluten-free bread and check the labels on the corn flakes and Worcestershire sauce, since some brands contain gluten. The rest of the ingredients are naturally gluten-free.
What can I use instead of ham?
Cooked breakfast sausage or crisp bacon crumbles are the easiest swaps. For a meatless version, use cooked mushrooms and spinach.
Can I freeze the baked casserole?
Yes, cool it fully, cut it into squares, and freeze them wrapped for up to 2 months. Thaw in the refrigerator and reheat in the oven so the topping crisps back up.
Can I use low-fat milk?
Whole milk gives the richest, best-set custard, so it is what the recipe uses. Lower-fat milk will work but produces a slightly less creamy casserole.
How do I know when it is done?
Look for a lightly browned top and a center that is set and does not jiggle. A knife inserted in the middle should come out without wet egg.
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