Why make 10 sandwiches when you could make one delicious casserole?
We love a good casserole for multiple reasons.
Our BLT Pain Perdu Casserole takes that to heart and is designed to maximize comfort and ease.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
It holds its form for a few hours, and individual portions reheat well.
The BLT Pain Perdu Casserole is a great recipe for abrunch or lunch gathering.
Serve it alongside a fresh green salad with a light dressing to balance out the richness.
A custard mixture of eggs, half-and-half, tomato paste, multiple spices adds an abundance of flavor.
Another surprise in this casserole which take the BLT flavors over the top?
While not a typical ingredient you find in a BLT sandwich, it adds so much savoriness.
With its soft bottom layer and the semi-crispy top layer, you’ve got the perfect bite.
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 112 cups) of the cheese.
(Alternatively, place mixture in a large bowl, and process with an immersion blender until smooth.)
Cover tightly with plastic wrap.
Preheat oven to 350F.
Unwrap baking dish; sprinkle evenly with remaining (about 112 cups) cheese.
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.
