Overnight Brunch Casserole

By my Grandmom Pat Gilde, “used for Easter breakfast at church”.


  • 3 c. cubed frenchbread or italian
  • 8 oz Wispride cheese food
  • 3 Tbsp. melted butter
  • 1 3/4 c. milk
  • 4 eggs beaten
  • 1/2 tsp. dry mustard
  • 3 drops tabasco sauce


Cut bread into 1 inch cubes. Combine with crumbled cheese. Place in 1 1/2 quart casserole. Pour beat eggs, milk, and seasonings on top. Cover with foil and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes until puffed and golde. Serves 4

~ Pat Gilde

I have had this plain, as well as with cooked breakfast meats(sausage) chopped and combined prior to baking. I’ve also seen variations with mushrooms, green onion, or sliced tomato added. I have also seen this scaled for a family gathering of 20 people.