RECIPE

Challah, Egg and Roasted Red Pepper Brunch Casserole

Name: Challah, Egg and Roasted Red Pepper Brunch Casserole
Cook time: 2 h
Yield: 6

Recipe Created For

3.8 L Rectangular Casserole

Main Course

Eggs

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

10 cups (2.5 litre) challah bread (or other bread of your choice), cut into 1-inch (2.5 cm) cubes
1 ½ cups (375 ml) roasted red pepper spread (see note)
1 cup (250 ml) 15% cooking cream
2 tbsp (30 ml) chopped flat-leaf parsley leaves, plus more for serving
1 tbsp (15 ml) chopped oregano leaves
1 tbsp (15 ml) tomato paste
½ tsp (2.5 ml) sumac
¼ tsp (1 ml) red pepper flakes
6 slices bacon, chopped
1 red onion, thinly sliced
2 garlic cloves, finely chopped
6 cups (1.5 litre) baby spinach
6 eggs
Cheddar cheese shavings, to taste

EQUIPMENT

This enticing egg casserole has what it takes to deliver the unexpected. This is especially true if you serve your creation in our Rectangular Casserole. Elegant and easy to use, it’s also the perfect size for when your guests want seconds.

INGREDIENTS

10 cups (2.5 litre) challah bread (or other bread of your choice), cut into 1-inch (2.5 cm) cubes
1 ½ cups (375 ml) roasted red pepper spread (see note)
1 cup (250 ml) 15% cooking cream
2 tbsp (30 ml) chopped flat-leaf parsley leaves, plus more for serving
1 tbsp (15 ml) chopped oregano leaves
1 tbsp (15 ml) tomato paste
½ tsp (2.5 ml) sumac
¼ tsp (1 ml) red pepper flakes
6 slices bacon, chopped
1 red onion, thinly sliced
2 garlic cloves, finely chopped
6 cups (1.5 litre) baby spinach
6 eggs
Cheddar cheese shavings, to taste

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 275°F (135°C).

Spread the cubed bread out on a large Sheet Pan. Bake in the oven until dried out but not browned, stirring a few times, about 20 to 25 minutes. Let cool.

Meanwhile, in a large bowl, whisk together the red pepper spread, cream, herbs, tomato paste, sumac and red pepper flakes. Season with salt and pepper to taste.

Transfer the toasted bread to a 3.8 L Rectangular Casserole. Toss with the cream mixture. Pack the bread down in an even layer. Cover with the lid and refrigerate for at least 1 hour or overnight (12 hours).

Preheat the oven to 350°F (180°C).

Remove the lid from the Rectangular Casserole and transfer to the oven. Bake for 35 minutes. Remove from the oven and increase the temperature to 425°F (220°C).

Meanwhile, in a Cast Iron Skillet over medium heat, cook the bacon until crispy. Remove with a Slotted Spoon and drain on paper towels. Remove all but 1 tbsp (15 ml) of the bacon fat from the Skillet. Add the red onion and cook, stirring, for 4 minutes or until caramelized. Add the garlic and cook for 1 minute. Add the spinach and a splash of water. Cook until wilted, about 2 minutes. Season with salt and pepper.

Top the baked bread with the spinach mixture, making 6 little nests for the eggs to sit in. Sprinkle with the bacon. Carefully break an egg into each spinach nest. Season the eggs with salt and pepper. Bake for 15 minutes, or until the egg whites are set but the yolks are still runny. Sprinkle with the cheese shavings and chopped parsley. Serve immediately.

Note

If roasted red pepper spread is not available, purée about 6 store-bought roasted red peppers until smooth.