10 slices store-bought gluten-free bread, such as Whole Foods or Enjoy Life, or homemade White Sandwich Yeast Bread or homemade Cornbread, cut in 1-inch cubes

2 cups Canadian-style bacon, finely diced

2 cups coarsely grated Gruyère (about 6 ounces), or cheese alternative, such as Vegan Gourmet

1 cup finely grated Parmesan cheese or soy alternative, such as Soyco, divided

½ cup store-bought basil pesto or homemade Basil Pesto

2 tablespoons extra-virgin olive oil

2 tablespoons fresh grated onion or 1 tablespoon

dried minced onion

4 large eggs

3 cups 1% milk (cow’s, rice, soy, potato, or nut)

1 tablespoon Dijon mustard

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon freshly grated nutmeg

2 tablespoons chopped fresh parsley

Directions

1 Generously grease a 13 × 9-inch baking dish; set aside.

2 In a very large bowl, place the bread cubes, bacon, Gruyère, and ¾ cup of the Parmesan cheeses; toss until thoroughly combined. Combine the pesto, oil, and onion, and toss with the bread until thoroughly blended. Spread the mixture evenly in the bottom of the baking dish.

3 In the same large bowl, whisk together the eggs, milk, mustard, salt, pepper, and nutmeg and pour evenly over the bread cubes. Cover with plastic wrap and refrigerate overnight.