Ham and Cheese Breakfast Casserole

1. Stage

Prepare the bread: Butter a deep 9-x 13-inch baking dish. Cut the bread slices on a diagonal to make large triangles. Fit as many triangles as you can in the bottom of the dish, cutting smaller pieces to wedge between the larger ones, if necessary, to completely cover the bottom.

2. Stage

Begin layering the casserole: Sprinkle the bottom layer of bread with half the cheese. Lay half the tomato slices here and there over top, and sprinkle with half the ham. 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.)

3. Stage

Whisk together the eggs and milk: In a bowl, beat the eggs, milk, and a generous pinch of salt and pepper. Pour the mixture carefully over the bread. With your hands, press the bread into the egg mixture. Sprinkle the remaining 2 tablespoons cheese over top.

4. Stage

Cover and refrigerate: Cover with plastic wrap or foil and refrigerate for at least 12 hours or up to 48 hours.

5. Stage

Preheat the oven and let the dish come to room temperature: When ready to cook, preheat the oven to 375°F. Take the dish out of the refrigerator and allow to come to room temperature for 30 minutes.

6. Stage

Bake: Remove the plastic wrap or foil and place on a baking sheet to catch any drips. Bake until it is puffed and golden brown and cooked through in the middle, 55 to 60 minutes. 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.

7. Stage

Let the casserole rest: Let the casserole rest for 5 minutes before cutting into squares.