Christmas morning – staying calm – cherishing the moment!
Nothing more rewarding than popping a delicious casserole in the oven and have time too embrace the joy of Christmas morning with those you love so dearly.
CLASSIC CHRISTMAS MORNING CASSEROLE
4 Cups of day old challah cut into ¾ inch cubes
2 tablespoons olive oil
1 medium onion, thinly sliced
½ pound pancetta diced (optional)
6 large eggs
1 ½ cups milk
¼ tsp. nutmeg
2 teaspoons of dried oregano/thyme
2 tsps. of chili peppers (optional)
1 cup grated Gruyere cheese
Butter an 8-inch square baking dish or a 2-quart oval baking dish
Spread the cubed challah on the bottom
Heat 1 tablespoon of the olive oil in a cast iron pan over medium heat. Add onions and salt. Sauté until slightly caramelized, medium golden color.
Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and add the pancetta. Sauté until it begins to get crisp, about 8-10 minutes. Set aside on a paper towel.
Whisk eggs, milk, nutmeg and oregano/thyme. Season with salt and pepper.
Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyere on and then pour the egg mixture.
Press down on the top gently so that all of the bread cubes get soaked with the egg mixture. Cover and refrigerate overnight.
In the morning, take the casserole out of the fridge 45 minutes to an hour before baking. Preheat the over to 350. Bake uncovered for 35-45 minutes, or until the edges are bubbling and the top begins to brown.