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Serving: Perfect served warm with fresh fruit, salad, or sautéed vegetables.
Storage: Store leftovers covered in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave or oven until warmed through.
Freezing: Freeze portions wrapped in foil or airtight containers for up to 2 months. Thaw overnight before reheating.
Variations:
Cheese Swap: Try Gruyère, cheddar, or mozzarella instead of Swiss.
Add Veggies: Mix in sautéed mushrooms, spinach, or bell peppers.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the custard.
Herbs: Fresh thyme, parsley, or chives add fresh flavor.
FAQ:
Q: Can I use fresh bread instead of day-old?
A: Yes, but day-old or slightly stale bread absorbs the custard better and prevents sogginess.
Q: Can I prepare this casserole the night before?
A: Absolutely! Assemble, cover, and refrigerate overnight. Bake the next morning—add 5–10 extra minutes to baking time.
Q: Is this recipe freezer-friendly?
A: Yes, it freezes well. Freeze before baking or after cooling; thaw before reheating.
Q: Can I make this dairy-free?
A: Substitute dairy milk with plant-based milk and use dairy-free cheese alternatives.
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