Recipe Background
Wide-Awake Bake is perfect for early mornings with its comforting, make-ahead goodness.
My first day of teaching culinary arts was not what you’d expect—part excitement, part chaos wrapped in anticipation of impressing a bunch of eager high school students. That morning, far too early and frantic, I was reminded of my grandmother's advice: always start the day with a hearty breakfast. I had a loaf of white sandwich bread, a good measure of sharp cheddar, and some fresh herbs, my nod to sophistication, which led to the creation of what I now lovingly call the 'Wide-Awake Bake.'
As I whisked eggs with whole milk and a splash of half-and-half, the dry mustard wafted up, triggering nostalgia like the smell of old library books. My grandmother’s knack for pairing mustard with cheese was legendary in our family chat the night before. Her little secret was always letting the mixture get frothy, almost light as air, before soaking the bread. Draping the mixture over layers that would soak slowly, overnight in the fridge, was akin to instilling patience and skill in my future students.
That bright September morning, after letting the bake stand at room temperature, I slid it into the oven, and just like a magic trick, it emerged puffed and golden. The final stage was a quick rest before serving—a culinary pause before the day began. Sprinkling fresh thyme and basil as garnishes, I knew this dish was bound to chase away sleepiness as effectively as any double espresso. And as I stood in front of my first class, satiated and a tad nervous, I suspected this recipe would make this milestone truly memorable.
Ingredients
- 12 slices white sandwich bread
- 2 cups sharp cheddar cheese shredded
- 1/3 cup mixed fresh herbs chopped, of your choice
- 8 large eggs lightly beaten
- 3 cups whole milk
- 2 cups half-and-half
- 2 tablespoons dry mustard
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- fresh thyme leaves optional, to taste, for garnish
- fresh basil leaves optional, to taste, for garnish
Directions
- Spray a 9x13-inch baking dish with cooking spray.
- Line the bottom of the prepared pan with 6 slices of the bread.
- Sprinkle the bread layer with the cheddar cheese and the mixed herbs.
- Top the cheese-herb layer with the remaining bread slices.
- In a bowl, whisk together the eggs, the milk, the half-and-half, the dry mustard, the salt, and the pepper until frothy.
- Pour the egg mixture slowly over the bread.
- Cover the baking dish.
- Refrigerate the bake for at least 8 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Uncover the bake and let it stand at room temperature for 30 minutes.
- Bake until it is puffed and the center is set, about 1 hour.
- Let the bake stand for 10 minutes.
- Garnish with the thyme and the basil and serve.
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