Depending on what part of the country you’re from, you might think of this as savory bread pudding, breakfast strata, or breakfast casserole. No matter what you call it, this hearty make-ahead breakfast has everything going for it! This casserole is made by layering triangles of white bread in a dish with diced ham, sliced tomatoes, and grated cheese. Pour some eggs whisked with milk over top, then send it to the fridge overnight. What happens as the casserole sits is like magic. The bread absorbs all the liquid, like a sponge. When baked, the top forms a delicious eggy crust while the middle stays soft and chewy. It’s rich with tomatoes and melted cheese, and a little smoky from the ham. Squares of this casserole slice neatly and lift from the pan cleanly. The individual layers look so impressive when served! If the tomatoes at the store don’t look ripe, it’s fine to skip them for this recipe. You can substitute another melting cheese in place of the cheddar, if you want, like Swiss cheese or Monterey jack. Add another layer of bread, again cutting smaller pieces, if necessary, to make a solid layer. Sprinkle with all but 2 tablespoons of the remaining cheese, and the remaining tomatoes and ham. Cover with a third layer of bread. (You may have a few slices of bread leftover.) A thermometer inserted into the center of the dish should register 160°F. If the casserole needs to cook longer, cover it loosely with foil and continue cooking for 5 to 10 minutes.
