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Step 1
Spread the cubed challah across the bottom of a 9×13 baking dish.
Step 2
Sprinkle the shredded cheese evenly over the bread cubes.
Step 3
In a large bowl, whisk together eggs, half-and-half, mustard powder, salt, pepper, garlic powder and onion powder until well combined.
Step 4
Pour the egg mixture evenly over the bread and cheese in the baking dish.
Step 5
Cover the dish with plastic wrap or foil and refrigerate it overnight (or at least a couple of hours) to allow the bread to absorb the egg mixture.
Step 6
Preheat the oven to 350°F.
Step 7
Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.
Step 8
Bake, uncovered, for 45-50 minutes or until the top is golden brown and the casserole is set in the middle. You can insert a knife in the center to check if it’s fully cooked (it should come out clean).
Step 9
Let the casserole cool for a few minutes before cutting and serving.