Challah Egg Casserole

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.