(The casserole is on the top right next to the dinner plates. Not much to see from this photo, but frankly I was too busy to take individual photos. My bad!)

Mr. C and I hosted our first ever New Years Day brunch this year. I asked people to come at the civilized hour of 1:00pm and to come hungry and as casually dressed as was befitting sophisticated people on the day after the night before. In other words, come as you are. Well we had a lovely time. We ate too much, drank moderately, and enjoyed each others’ company as we listening to the many musicians who shared their enormous talent with the group.

This recipe is one of the breakfast casseroles I made to serve the starving masses. Now I must admit. I never got to taste this dish because it was gone before I had the opportunity. But judging from the almost licked clean casserole dish, along with a few positive comments from our guests, it was terribly well received.

So, next time you get a wild hair to throw a brunch for your family and friends, I would suggest giving this recipe a try. It is stinkin’ easy to prepare, and tastes (so I’m told!) like a million dollars.

• 2 T. olive oil, divided
• 1 med. onion, chopped
• ¾ tsp. kosher salt, divided
• freshly ground black pepper
• ¼ tsp. sugar
• ½ lb. pancetta (thick sliced), diced
• 6 eggs, room temp.
• 1½ c. whole milk
• ½ tsp. dry mustard
• 1/8 tsp. freshly grated nutmeg, plus more to sprinkle on the casserole before baking
• 2 tsp. fresh thyme leaves
• 4 c. (loosely packed) day-old egg bread, cut into ¾ inch cubes
• 1 c. grated Gruyère cheese

Heat 1 tablespoon of the olive oil in a skillet over medium low heat. Add the onion, ½ teaspoon salt, a generous amount of pepper, and sugar. Sauté until the onions are lightly caramelized (a medium golden brown color), about 25 minutes. (Do not let them get too dark.)

Meanwhile, in another heavy skillet, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Remove pancetta from pan and drain on paper towels. Set aside.

Whisk together the eggs, milk, dry mustard, nutmeg, thyme, and remaining ¼ teaspoon salt. When ready to assemble the dish, butter an 8-inch square baking dish (preferably glass) or a 2-quart casserole dish. Place the bread cubes in the bottom. Next layer on the diced pancetta followed by the onions. Sprinkle with the grated Gruyère and finish by pouring the egg mixture over the entire thing.   Press down on the top gently, so that all of the bread cubes get soaked with the egg mixture. Sprinkle lightly with ground nutmeg, cover and refrigerate overnight.

About an hour before you plan to serve the casserole, take it out of the refrigerator and preheat the oven to 325 degrees (for glass pan) or 350 degrees for a metal pan. Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. Check to see if the egg mixture is set by sticking a table knife into the interior. If it comes out clean the bread custard is baked through. (Cover with foil near the end of the baking time if the top is already browned.)

Remove from oven and allow to sit for about 5 minutes before serving. Or allow the casserole to cool and serve at room temperature.