BLT Casserole

• portioner: 10 servings
• total tid: 9 hours 30 minutes

Ingredienser

12 ounces crusty dense white bread (such as a French loaf), sliced ¾ inch thick

7 medium (about 2 lb. total) beefsteak tomatoes, cored and cut into ½-inch slices

1 pound bacon, chopped, cooked until crisp, and drained

½ cup loosely packed fresh basil leaves, thinly sliced

12 ounces Gruyère cheese, shredded (about 3 cups), divided

8 large eggs

1 ½ cups half-and-half

2 tablespoons tomato paste

2 ½ teaspoons kosher salt

2 teaspoons granulated garlic

2 teaspoons mustard powder

2 teaspoons paprika

1 ½ teaspoons black pepper

1 teaspoon grated nutmeg

½ teaspoon cayenne pepper

3 tablespoons mayonnaise

3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons whole-grain mustard

½ teaspoon granulated sugar

5 ounces arugula

Instruktioner

Generously coat a 13- x 9-inch baking dish with cooking spray. Cover bottom of dish with half of the bread slices. Top with half of the tomato slices. Sprinkle evenly with cooked bacon and fresh basil. Sprinkle evenly with half (about 1½ cups) of the cheese. Top with remaining bread slices and tomato slices in 1 layer, overlapping edges of bread and tomatoes as needed to fit.

Process eggs, half-and-half, tomato paste, salt, granulated garlic, mustard powder, paprika, black pepper, nutmeg, and cayenne in a blender until smooth, about 20 seconds. (Alternatively, place mixture in a large bowl, and process with an immersion blender until smooth.) Pour egg mixture slowly and evenly over bread mixture in baking dish, letting it seep down into the layers. Cover tightly with plastic wrap. Refrigerate at least 8 hours or up to 24 hours, unwrapping dish twice and firmly pressing down on mixture to help bread absorb liquid.

Preheat oven to 350°F. Unwrap baking dish; sprinkle evenly with remaining (about 1½ cups) cheese. Bake until casserole is deep golden and just set (a knife inserted into center should come out moist but not wet), 45 to 50 minutes. Cool until barely warm, about 20 minutes.

Meanwhile, whisk together mayonnaise, lemon juice, mustard, and sugar in a large bowl until smooth. Place in refrigerator until ready to serve.

Add arugula to mayonnaise mixture; toss until lightly coated. Serve alongside or on top of pain perdu.