German Bread Casserole with Ham and Tomato Recipe
This savory casserole made from stale bread, ham, and tomatoes is a clever German way to use up day‑old bread. It’s a bit like French “pain perdu”, but in a main‑dish version with cheese and cold cuts. Perfect as a quick dinner or a warm weekend breakfast.
This is a variation on German “Brotauflauf” and so‑called “Arme-Leute-Essen” – homestyle dishes made from leftover bread. In many families, bakes like this replace a weekend breakfast or a simple hot Abendbrot (evening bread meal).
This casserole turns simple, leftover bread into a comforting, filling dish with minimal effort. The combination of ham, tomato, and melted cheese gives it a familiar, pizza‑like flavor that appeals to both kids and adults.
Why this version works
- Soaking the bread cubes before baking guarantees a creamy center without dry pieces.
- Cheese both inside and on top gives a gooey interior and a crisp, golden crust.
- Mustard and chives boost the flavor so the dish isn’t bland despite the simple base.
- Removing the watery cores of the tomatoes prevents a soggy, stodgy texture.
Chef's tips
Use a mix of white and wholegrain bread for a more interesting texture. If your bread is very fresh, lightly toast it first so it doesn’t get too mushy in the custard mixture.
How to serve
Serve warm, straight from the oven, with a crisp green salad and a tangy vinaigrette. It also works well as part of a brunch buffet alongside eggs and cold cuts.
Watch out for
- Go easy on the salt – the ham and cheese are salty, so it’s better to season more after baking if needed.
- If you use very watery tomatoes and don’t drain the juice, the center can stay too runny.
- If the top is browning quickly while the middle is still “wobbly”, loosely cover the dish with foil for the final part of baking.
Substitutions
- You can replace the ham with fried bacon or sausage, reducing the added salt.
- Instead of a basic cheese, use Gouda, Cheddar, or a mix of leftover cheeses from the fridge.
- Swap part of the milk for 18% cream if you want a richer, more velvety version.
Ingredients
- bread - 200 g
- ham - 120 g
- tomato - 2 piece
- cheese - 100 g
- egg - 3 piece
- milk - 150 ml
- chives - 2 tablespoon
- butter - 10 g
- mustard - 1 teaspoon
- salt
- black pepper
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease an ovenproof dish with butter.
- Cut the bread into cubes of about 2 cm. If it is very hard, you can sprinkle it lightly with water.
- Cut the ham into strips or small cubes. Dice the tomatoes, removing the hard parts near the stem.
- In a large bowl, mix the bread, ham, tomatoes, and half of the grated cheese.
- In a separate bowl, whisk the eggs with the milk, mustard, a pinch of salt, and pepper. Add the chopped chives and mix.
- Pour the egg–milk mixture over the ingredients in the bowl and gently mix so the bread soaks well. Set aside for 5 minutes.
- Transfer everything to the prepared dish, level the top, and sprinkle with the remaining cheese.
- Bake for 20–25 minutes, until the mixture is set and the cheese on top is golden and slightly crispy.
- After removing from the oven, wait 5 minutes before cutting so the casserole can firm up slightly.
Storage
Store leftovers covered in the refrigerator for up to 2 days. Reheat in the oven or microwave until hot throughout, adding a splash of milk or water if needed to keep it from drying out.
This recipe is inspired by simple German home cooking, where nothing goes to waste. It’s one of those dishes that tastes even better than the sum of its parts and is perfect for using whatever cheese or ham you have on hand.
