Packed with veggies and cheese, this bread and egg casserole is the perfect mid-morning vegetarian brunch or a spicy breakfast-for-dinner dish.

Yield: Serves 8.



  • 3/4 cup diced red bell pepper
  • 3/4 cup diced green bell pepper
  • 2 tbsp salted butter
  • 2 cups frozen kernel corn, thawed and drained
  • 1/2 cup sliced green onions
  • 2 tsp finely chopped jalapeno pepper
  • 8 cups French bread cubes
  • 2 1/2 cups shredded cheddar cheese
  • 7 large eggs
  • 1 tbsp Dijon mustard
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 dashes hot pepper sauce
  • 2 cups homogenized milk


  1. Sauté red and green peppers in butter just until barely tender. Stir in corn and cook for 2 minutes or until heated through; cool.
  2. Stir in onions and jalapeno pepper; set aside.
  3. Place half of bread cubes in a greased shallow 3 quart (3 L) baking dish. Spoon pepper mixture over bread and top with half of cheese. Top with remaining bread cubes and cheese.
  4. Whisk together eggs, Dijon, dry mustard, salt, pepper and hot pepper sauce. Whisk in milk.
  5. Pour mixture evenly over cheese. Cover and refrigerate overnight.
  6. Bake, uncovered, at 350°F for 50 - 55 minutes or until knife inserted in centre comes out clean. Let stand 5 minutes before serving.
Nutritional analysis per serving:

455 calories, 22.3 g fat, 23.3 g protein, 41.4 g carbohydrate, 2.7 g fibre, 939 mg sodium

Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.