Ham and Cheese Breakfast Casserole

Ingredients

• Butter, for the dish
• 1 loaf sliced white toasting bread
• 3/4 pound mild cheddar, grated
• 8 small tomatoes, or 16 cherry tomatoes, thinly sliced
• 1 thick slice flavorful baked ham, cut into 1/4-inch dice
• 10 large eggs
• 3 cups whole milk
• Salt and pepper, to taste

Directions

1. Butter a deep 9-by-13-inch baking dish. Slice the bread diagonally into large triangles, then tuck them into the bottom of the dish so it’s fully covered. If you need to trim a few smaller pieces to fill in the gaps, go right ahead.
2. Scatter half the cheese over that first bread layer. Add half the tomato slices over the top, placed here and there, then sprinkle on half the ham. Make another bread layer, trimming smaller pieces as needed so it covers the filling. Add all but 2 tablespoons of the remaining cheese, then the rest of the tomatoes and ham. Finish with a third layer of bread. You may have a few slices of bread leftover.
3. In a bowl, whisk the eggs, milk, and a generous pinch of salt and pepper until combined. Pour the egg mixture slowly over the bread, then use your hands to gently press the bread down into the liquid. Sprinkle the remaining 2 tablespoons cheese over the top.
4. Cover the dish and refrigerate it for at least 12 hours, or for up to 48 hours.
5. When you’re ready to bake, let the dish stand at room temperature for 30 minutes. Heat the oven to 375F. Take the plastic wrap off the dish and place the dish on a large rimmed baking sheet to catch any drips.
6. Bake the casserole for 55 to 60 minutes, until it’s puffed, golden brown, and set all the way through in the middle. A thermometer inserted into the center of the dish should read 160F. If it still needs more time, loosely cover it with foil and keep baking for 5 to 10 minutes.
7. Let the casserole rest for 5 minutes before you cut it into squares.