Ingredients
Equipment
Method
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes. Stir in 1/4 teaspoon of salt and the sugar. Cook for another 2 minutes until lightly browned. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and the diced pancetta. Cook over medium heat until the pancetta is crisp, about 8-10 minutes. Drain off most of the fat, leaving about 1 tablespoon in the skillet. Add the cooked pancetta to the bowl with the onions.
- In a large bowl, whisk together the eggs, milk, remaining 1/2 teaspoon salt, dry mustard, nutmeg, thyme leaves, and black pepper.
- Add the cubed bread, cooked onions, pancetta, and Gruyère cheese to the egg mixture. Gently stir to combine, ensuring the bread is evenly coated. Let it sit for 5 minutes to allow the bread to absorb some of the liquid.
- Pour the mixture into a greased 9x13 inch baking dish.
- Cover the baking dish and refrigerate for at least 30 minutes, or preferably overnight. This allows the flavors to meld and the bread to fully soak up the egg mixture.
- Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.
- Bake for 45-55 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes before serving.
Notes
This casserole is perfect for making ahead. Prepare it the night before and bake it in the morning for a stress-free holiday brunch. You can substitute Gruyère with other good melting cheeses like cheddar or Swiss.