Thanks, that sounds good and easy. I wonder what kind of bread to use. If it should be something that gets soggy or something that stays crunchy.
Looks to me like regular loaf bread? Here’s the whole article: https://www.mybakingaddiction.com/make-ahead-breakfast-casserole/
It does say ‘The bread soaks up the eggs overnight and it almost ends up like a savory French toast casserole’.
Of course, I’m the one who decided a breakfast casserole recipe where you layer everything and pour the eggs over and refrigerate overnight was too fussy, and started dumping everything in one big bowl, stir it up and dump it in the pan to bake, so I might not be the best one to give advice! Have I mentioned I don’t really like cooking? LOL