Name: Cranberry, Ham and Swiss Cheese Breakfast Casserole
Ingredients: 12 cups 1-inch bread cubes (ciabatta, baguette, or other chewy textured bread); 8 oz cooked ham, diced; 8 oz Swiss cheese, shredded; 2/3 cup fresh cranberries; 12 large eggs; 2 cups whole milk; 1 cup maple syrup; ¼ tsp salt

Ingredients

Scale

12 cups 1-inch bread cubes (ciabatta, baguette, or other chewy textured bread)
8 oz cooked ham, diced
8 oz Swiss cheese, shredded
2/3 cup fresh cranberries
12 large eggs
2 cups whole milk
1 cup maple syrup
¼ tsp salt

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Instructions

Spray a 9×13 baking dish or casserole with cooking spray. Layer half the bread cubes in the dish. Sprinkle half the cheese, ham, and cranberries over the bread. Repeat the layers with remaining bread, cheese, ham, and cranberries. Set aside.
In a large mixing bowl, whisk eggs, milk, syrup, and salt together until well combined and custard-like. Pour custard over the casserole. Cover with plastic wrap and place in refrigerator for at least six hours or overnight.
Remove casserole dish from the refrigerator about 20 minutes before baking. Preheat oven to 350.
Place the casserole in preheated oven and bake for 75 to 90 minutes, until the egg custard is well set. If the top is getting too brown, place foil over the casserole dish near the end of baking.