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Almond Cheese Casserole

My aunt, Jacquie Moore, used to make this wonderful breakfast dish when I lived on her ranch during my summer vacations from school.—Margaret Neff, Eagle, Colorado
  • Total Time
    Prep: 20 min. + chilling Bake: 40 min.
  • Makes
    6-8 servings


  • 10 slices day-old bread, crusts removed and cubed (about 4 cups)
  • 2 cups shredded cheddar cheese
  • 2-2/3 cups whole milk
  • 4 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon almond extract
  • 1/4 cup butter, melted
  • 1/2 cup slivered almonds


  • In a greased 2-qt. baking dish, layer a fourth of the bread and cheese. Repeat three times. In a large bowl, whisk together the milk, eggs, salt and extract; pour over top. Cover; refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Drizzle with butter and sprinkle with almonds. Bake, uncovered, at 350° for 40-45 minutes or until firm and golden brown.

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