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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour


  • 1 cup diced ham
  • 1 cup roasted red peppers diced
  • 1 Tbsp minced fresh parsley I used about 1 Tbsp dried parsley
  • 1/2 cup minced onions
  • 1 loaf sourdough bread crust removed and cut into 1-inch cubes
  • 3 cups Arla Dofino Gouda Cheese shredded (I used about 1 1/2 pkgs to get this amount)
  • 12 eggs
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cayenne pepper


  • In a small bowl, combine the ham, peppers, parsley and onions.
  • Place half of the bread cubes in a greased 9 X13 pan.
  • Layer half of the ham mixture on top of the bread and then sprinkle half of the cheese on top of that. Repeat the layers one more time.
  • In a large bowl, mix the eggs, milk, cream, salt, pepper, nutmeg and cayenne.
  • Pour over the top and then cover and refrigerate overnight.
  • Remove from the refrigerator before preheating the oven to 350.
  • Bake uncovered for about 45 minutes or until a knife inserted in the center comes out clean.
  • Let stand for about 10 minutes before cutting and serving. Enjoy!
  • **I combined several recipes from several different cookbooks to come up with this casserole. One of the recipes called for sun-dried tomatoes which I thought would be very festive and color-appropriate for Christmas, but when I went to make the casserole I realized that I only had roasted red peppers but I used those instead and I love the results! I used dried parsley so the green isn’t very obvious, but if you use chopped fresh parsley, you’ll have a lovely red/green combination for Christmas! I think spinach would work great too! The best part about this recipe is that it is very versatile – you can use any combination of veggies and/or breakfast meats (sausage, ham, bacon, etc) and it will still be delicious!