Cheesy Beef Bread Bake

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Yield

• Servings: 6 hearty servings

• Serving size: ~1.5 cups

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Nutrition (per serving)

*Approximate values – calculated using lean ground beef (90/10), part-skim mozzarella, and whole wheat bread.*

Note: Nutrition may vary based on ingredient brands and substitutions (e.g., using full-fat cheese or white bread will increase calories and fat).

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Ingredients

For the Bake

• 1 lb (450 g) lean ground beef (90/10 or 85/15)

• 4 cups day-old bread, cut into 1-inch cubes (French bread, sourdough, or whole wheat)

• 1 small yellow onion, finely diced (about ¾ cup)

• 2 cloves garlic, minced

• 1 can (15 oz / 425 g) tomato sauce

• 1 can (14.5 oz / 411 g) diced tomatoes, drained

• 2 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1 tsp dried oregano

• ½ tsp smoked paprika

• ½ tsp salt (plus more to taste)

• ¼ tsp black pepper

• ¼ tsp red pepper flakes (optional, for heat)

The Cheese Blend

• 1 cup (120 g) shredded mozzarella cheese

• 1 cup (100 g) shredded sharp cheddar cheese

• ½ cup (50 g) grated Parmesan cheese

For the Egg-Milk Custard (binds the bake)

• 2 large eggs

• 1 cup (240 ml) whole milk (or 2%)

• 2 tbsp unsalted butter, melted

Optional Garnish

• Fresh parsley or basil, chopped

• Extra Parmesan

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Instructions

1. Prep & Preheat

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish (or a 2.5-quart casserole dish) with butter or non-stick spray.

2. Toast the Bread (Texture Tip)

Spread the bread cubes on a baking sheet and toast for 5 minutes in the preheating oven. This prevents soggy bread. Remove and set aside. Keep the oven on.

3. Brown the Beef – Medium-High Intensity

Heat a large skillet over medium-high heat. Add the ground beef. Cook for 5–6 minutes, breaking it up with a spoon, until no longer pink. Drain excess fat if needed.

4. Build the Sauce – Medium Intensity

Reduce heat to medium. Add the diced onion to the beef. Cook 3 minutes until soft. Add the garlic and cook 1 minute until fragrant.

Stir in:

• Tomato paste

• Drained diced tomatoes

• Tomato sauce

• Worcestershire sauce

• Oregano, smoked paprika, salt, black pepper, and red pepper flakes

Simmer for 5 minutes, stirring occasionally. Remove from heat.

5. Make the Custard

In a medium bowl, whisk together the eggs, milk, and melted butter until smooth.

6. Assemble the Bake

• Place the toasted bread cubes in the large prepared baking dish.

• Sprinkle with half of the mozzarella and half of the cheddar. Toss lightly to distribute the cheese among the bread.

• Pour the egg-milk custard evenly over the bread. Press down gently with a spatula so the bread absorbs the liquid.

• Pour the beef-tomato mixture over the top and spread it evenly.

• Top with the remaining mozzarella and cheddar, then sprinkle with the Parmesan cheese.

7. Bake – Low Intensity (Just Waiting)

Bake uncovered for 20 minutes, until the cheese is bubbly and golden brown, and the edges are crisp.

8. Rest – Critical Step

Let the bake rest for 5 minutes before serving. This allows the custard to set and prevents it from falling apart.

9. Serve

Garnish with fresh parsley or basil. Cut into squares or scoop out with a large spoon.