BLT Casserole

Ingredients for BLT Casserole

• 350g crusty Italian or country-style bread, cut into 1" cubes (about 1925ml )

• 450g thick-cut bacon, cut crosswise into 1" pieces

• 3 large eggs

• 350ml low-sodium chicken stock or broth

• 120ml mayonnaise

• 1 teaspoon kosher salt

• 3/4 teaspoons freshly ground black pepper

• 575ml cherry or grape tomatoes, halved

• 1 head cos, washed, dried very well, cut into 1" slices

• 2 tablespoons coarsely chopped chives (optional)

How to make BLT Casserole

Preheat oven to 177°C. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.

Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 tablespoons fat.

Whisk eggs, stock, mayonnaise, salt, pepper, and 2 tablespoons bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.

Reduce oven temperature to 163°C. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 tablespoon bacon fat, turn grill on, and continue baking until tops of bread are glistening and well toasted, 3–5 minutes more. Garnish with chives, if using, and serve immediately.

Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.