Overnight Souffle

Overnight souffle is the make-ahead brunch dish that earns gasps when it comes out of the oven puffed and golden. Sixteen slices of buttered bread layer with crumbled bacon, mushrooms, onions, Anaheim chilies, fresh dill, tomato slices, and a full pound of grated cheddar, then six eggs whisked with three cups of cream and Dijon mustard get poured over the whole thing.

The overnight chill is non-negotiable. The bread needs that time to fully absorb the egg-cream mixture, transforming dry slices into a sliceable, custardy base. Skip the rest and you end up with soggy bread and unset eggs.

Let the casserole come to room temperature for 30 minutes before baking. Cold from the fridge to a hot oven gives uneven cooking and a flat, dense result instead of the dramatic puff.

Pro Tips

• Use day-old, slightly stale white bread. Fresh bread soaks the custard too quickly and the layers blur, while stale slices maintain structure.
• Cook the bacon extra crisp. It softens in the casserole as it absorbs custard, and limp bacon disappears entirely.
• Salt carefully. Bacon, cheese, and Dijon all bring saltiness, so taste before adding more.
• Bake until the center sets and the top puffs into golden peaks, about 45 minutes. Underbaking gives a wet center, overbaking deflates the souffle.

Variations

• Swap Anaheim chilies for poblano or canned green chilies for milder or smokier notes.
• Use sourdough or brioche bread for richer flavor.
• Add sliced cooked sausage or ham alongside the bacon for an even meatier strata.