Having a make ahead holiday breakfast is so helpful, and in this case cozy and delicious. To make it start by sautéing mushrooms and shallots in Tessemae’s Italian Vinaigrette. Then layer them with sourdough bread, shredded swiss cheese and a basic egg custard. After refrigerating overnight, it is so easy to bake and serve in the morning.

Makes: 8 servings
Active Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 13 ½ hours

WHAT YOU NEED

3 tablespoons Tessemae’s Italian Vinaigrette
2 shallots, peeled and sliced
10 ounces sliced mushrooms
6 large eggs
2 cups whole milk
2 teaspoons Dijon mustard
¾ teaspoon salt
½ teaspoon ground pepper
6 cups cubed sourdough bread (11 ½ ounces)
8 ounces shredded Swiss cheese

WHAT YOU DO

1. Swirl Tessemae’s Italian Vinaigrette in a large skillet. Add shallot and mushrooms and place over medium-high heat. Cook stirring often until the mushrooms have released their juices and the skillet is almost dry, about 8 minutes.
2. Whisk eggs, milk, mustard, salt and pepper in a large bowl
3. Coat a 2 ½ quart casserole dish with cooking spray. Layer half of the bread cubes in the casserole dish. Top with half of the mushrooms and half of the cheese. Repeat with a second layer of bread and mushrooms. Reserve the remaining cheese in the refrigerator. Pour the egg mixture over the casserole. Coat a sheet of aluminum foil with cooking spray and lay sprayed side down over the casserole. Crimp tightly to cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees.
5. Bake the casserole covered, until steaming hot and the center is set, 40 to 45 minutes. Remove foil, top with the reserved cheese and bake until the cheese is melted and the casserole is set up in the center, 20 to 25 minutes longer. Rest 10 minutes before serving.