Recipe: Make Ahead Bacon Leek Casserole
Ingredients
- Cooking spray or oil
- 1 pound day-old French or Italian bread, cut into 3/4-inch cubes (8 loosely packed cups)
- 2 tablespoons olive oil
- 6 large leeks, white and light green parts only, cleaned and thinly sliced into half moons
- 1 teaspoon kosher salt, divided
- 10 ounces bacon (about 10 slices), diced
- 12 large eggs
- 3 cups whole milk
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 3 cups grated fontina cheese (about 8 ounces)
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