The Savory Breakfast Bundt Cake is a spectacular and ingenious centerpiece dish that reimagines the classic breakfast casserole into a stunning, golden-brown, ring-shaped masterpiece perfect for feeding a crowd. This recipe is a celebration of layers, textures, and flavors, meticulously constructing a hearty and satisfying meal that is as impressive to behold as it is delicious to eat. The foundation is built with cubes of day-old bread that soak up a rich, savory custard made from eggs, milk, and heavy cream, seasoned with dry mustard and a hint of cayenne for depth. Between the layers of bread, a colorful and flavorful medley of ingredients is nestled: salty diced ham, wilted spinach, crispy golden hash browns, and sharp green onions, all bound together with a generous amount of melted cheese. Baked in a classic Bundt pan, this dish emerges from the oven as a beautifully sculpted, puffed, and golden ring that, when inverted onto a platter, makes a dramatic and unforgettable presentation.
The true brilliance of this dish lies in its versatility and make-ahead convenience, making it the ultimate solution for holiday brunches, weekend guests, or any special morning gathering. The entire assembly can be completed the night before, allowing the bread to fully absorb the custard overnight, which results in an incredibly moist and cohesive texture after baking. The Bundt pan design is not just for show; it ensures even cooking and creates more surface area for crispy, golden edges in every slice. Each serving delivers a perfect cross-section of all the components—creamy custard, soft bread, savory ham, and crispy potatoes—in one elegant package. The Savory Breakfast Bundt Cake is more than just a meal; it’s a show-stopping, shareable culinary event that transforms familiar breakfast ingredients into a celebratory feast.
Why You’ll Love This Recipe:
- Spectacular Presentation: The beautiful ring shape makes it a stunning centerpiece for any brunch table, guaranteed to draw “oohs” and “aahs.”
- Perfect for Feeding a Crowd: This recipe yields a large quantity, making it ideal for holidays, family gatherings, or potlucks.
- Excellent Make-Ahead Dish: Assemble it completely the night before for stress-free morning hosting—just bake and serve.
- Complete Meal in Every Slice: Packed with protein, vegetables, and carbs, it’s a hearty and satisfying all-in-one breakfast.
Ingredients:
- 8 cups day-old bread, diced into ¾-inch cubes (a sturdy loaf like French or sourdough works best)
- 1 heaping cup ham, diced
- 2 cups fresh spinach, chopped
- 2 cups frozen shredded hash browns
- ¼ cup green onions, chopped
- 12 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheese (a blend of cheddar and Monterey Jack is ideal), divided
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus more for seasoning)
- ½ teaspoon black pepper (plus more for seasoning)
- A large pinch of cayenne pepper
- Butter or non-stick spray for greasing
Instructions:
Step 1: Sauté the Fillings
In a large skillet over medium heat, sauté the chopped spinach with a pinch of salt until wilted, about 2-3 minutes. Remove and set aside. In the same skillet, add a tablespoon of oil and cook the frozen hash browns, stirring occasionally, until thawed and golden brown. Season with salt and pepper. Set aside.
Step 2: Grease the Pan and Begin Layering
Generously grease a standard 10-12 cup Bundt pan with butter or non-stick spray. Place half of the diced bread cubes (4 cups) evenly in the bottom of the pan.
Step 3: Build the Layers
Evenly distribute the diced ham, sautéed spinach, and chopped green onions over the bread layer. Next, spread the cooked hash browns in an even layer. Sprinkle 1 cup of the shredded cheese over the hash browns. Top with the remaining 4 cups of diced bread cubes.
Step 4: Prepare and Pour the Custard
In a very large bowl, whisk together the eggs, milk, heavy cream, dry mustard, garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, and cayenne pepper until smooth and well-combined. Slowly and evenly pour the custard mixture over the entire layered structure in the Bundt pan. Use a spatula to gently press down on the top, ensuring all the bread is submerged and soaking up the custard.
Step 5: Chill
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Step 6: Bake
When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap and sprinkle the remaining 1 cup of shredded cheese over the top. Bake for 50-60 minutes, or until the top is deeply golden brown, the cake is puffed, and a knife inserted into the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil.
Step 7: Rest, Invert, and Serve
Let the Bundt cool in the pan on a wire rack for 15-20 minutes. Carefully run a thin knife around the inner and outer edges to loosen. Place a large serving platter over the top of the pan and, with confidence, invert the pan and platter together to release the breakfast Bundt. Slice into wedges and serve warm.
Tips:
- Use Stale Bread: Day-old, slightly stale bread is perfect as it soaks up the custard without disintegrating.
- Press and Soak: After pouring the custard, press down firmly on the bread layers to ensure maximum absorption. The long soak time is non-negotiable for the right texture.
- Customize the Fillings: Swap the ham for cooked sausage or bacon, or add sautéed mushrooms or bell peppers. Use your favorite cheese blend.
- Test for Doneness: The internal temperature should reach 160°F (71°C) in the center when fully cooked.
Storage Options:
- Refrigerator: Store leftover slices in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual slices in the microwave or in a 325°F (165°C) oven until warmed through.
- Freezing: The fully baked and cooled Bundt freezes well. Wrap the whole ring or individual slices tightly in plastic wrap and foil. Thaw overnight in the refrigerator and reheat.
