Bread puddings, egg stratas, baked stuffings–I’m not sure I can properly describe exactly how up my alley are just about all dishes in those categories. The possibilities and flavor combinations are endless and this Keto Kentucky Hot Brown Casserole makes the perfect example. Juicy chunks of turkey, pieces of bacon, and diced tomatoes get melded together in this bread pudding by Mornay sauce and cheese. Yep, why use heavy cream as an ingredient when you can use a cream sauce instead?
I’m not really a sandwich person (no clue why) unless it’s grilled cheese, so bread puddings like this are one of my favorite ways to enjoy all the flavors of a sandwich in an alternative format. This Keto Kentucky Hot Brown Casserole takes all of the components of a Hot Brown open faced sandwich and reconfigures them into a tasty bread pudding format.
Inspired by: The Hot Brown from The Brown Hotel
What You Need to Make a Keto Kentucky Hot Brown Casserole
Equipment
- Cutting Board
- Chef’s Knife
- Bread Knife
- Rimmed Baking Sheet
- Wire Rack Insert for Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Cheese Grater – If you need / want to shred your own cheese.
- Saucepan – Large enough to hold and comfortably stir about a quart of liquid volume.
- Rubber Scraper – Or other utensil for stirring
- Fine Mesh Strainer
- Measuring Cups
- Measuring Spoons
- Stand Mixer or Large Mixing Bowl with Hand Mixer
- Medium Mixing Bowl
- 9 x 13 inch Casserole Dish
- Nonstick Cooking Spray
Ingredients
For the Mornay Sauce:
- Heavy Cream
- Onion
- Whole Cloves
- Bay Leaves
- Grated Parmesan Cheese
- Shredded Gruyère Cheese
For the Casserole:
- Dried Keto Bread Cubes – Directions for how to make them are in the recipe. You can either make them as part of this recipe or make them ahead of time and store them in a zip top bag on the counter. See the Recipe Notes below if you’d prefer a non-store bought alternative.
- Thick-cut Bacon
- Cooked Turkey – I buy the pre-cooked turkey breast from Sam’s Club and then just cube it up. However, this recipe would also be a tasty way to use up leftover
- Eggs – I almost always use Jumbo eggs, unless the store is out of them.
- More Heavy Cream
- Chicken Stock or Broth – I recommend my Homemade Chicken+ Broth if you have the time and inclination.
- Kosher Salt
- Ground Black Pepper
- Nutmeg – I recommend freshly ground / grated. I use a microplane zester.
- Paprika – You can use any paprika, but I recommend smoked paprika if you have it.
- Dried Parsley
- More Grated Parmesan Cheese
- More Shredded Gruyère Cheese
- Canned Diced Tomatoes – You’ll need to drain them first.
Getting Started with Making a Keto Kentucky Hot Brown Casserole
This recipe comes down to component prep more than the actual assembly, so we’ll start with that.
Preparing Keto Bread Cubes, Bacon, and Turkey
First, if you don’t already have some on hand, we’ll make our keto bread cubes. You’ll cube 12 ounces (for me this is 12 slices) of keto bread. I cut my slices into a 4×4 grid for 16 cubes each. Then you’ll preheat the oven to 250°F and toss the cubes on a rimmed baking sheet. I toast them for 20 minutes, toss them around to expose the other sides to the heat, and put them back in the oven for another 20 minutes. A lot of the time, I do this a day or two in advance and just store them in a zip top bag on the counter.
For cooking the bacon, I preheat my oven to 400°F and line a rimmed baking sheet with heavy duty aluminum foil and insert a wire rack. Then I lay out a half pound of thick cut bacon plus a couple of extra pieces for me and the cats to snack on. The exact timing will depend on your oven and the thickness of the bacon. For me, it usually takes 20 minutes, then flipping the slices, and then another 10-ish minutes to get it to the perfect level of doneness. Once done, move the slices to a paper towel lined plate to soak up some of the excess grease. Then, you’ll cut the cooked bacon into small pieces. I like to use kitchen shears to just cut it.
While the bacon is cooking, I suggest you use the time to cube up the half pound of Cooked Turkey. You can set this aside for the moment. If I’m advance-prepping, I just place it in a labeled zip top bag in the fridge.
Making the Mornay Sauce
Okay, here is where we’re going to spend the most of our time. You could also make this sauce in advance and refrigerate it if that works better for your Time Budget.
Because you’ll need 2 cups of Mornay Sauce and the cooking process will reduce the volume, we’ll start with 2 ⅔ cups of Heavy Cream. To get the flavor into the cream, we’ll place the Heavy Cream in a medium saucepan with ¼ of a large Onion, 8 Whole Cloves, and 2 Bay Leaves.
Over medium high heat, bring the liquid just to a boil and then drop the heat to a simmer. To prevent scorching, burning, or a yucky skin, I recommend continuously stirring for the next 10-15 minutes or until the liquid has thickened and reduced by about a third. Then, using a fine mesh strainer, you can strain out the onion, cloves, and bay leaves. Pour the liquid back into the saucepan and set it over medium heat.
Now you can stir in 2 ounces of Grated Parmesan Cheese and 2 ounces of Shredded Gruyère Cheese until all the cheese is melted. Once done, you’ll remove the sauce from the heat and set it aside until assembly time.
Assembling the Keto Kentucky Hot Brown Stuffing
Next up we’ve got the process of putting everything together. In a stand mixer or large mixing bowl with a hand mixer, you’ll start by beating 2 Eggs (I always use jumbo eggs) along with 1 cup of Chicken Broth or Stock and 2 cups of the Mornay Sauce. (I recommend my Homemade Chicken+ Broth if you have the time and inclination.)
Once that mixture is fairly cohesive, you’ll add in the spices–1 teaspoon of Kosher Salt, 1 teaspoon of Ground Black Pepper, ½ teaspoon of Nutmeg (freshly grated), ½ teaspoon of Paprika (preferably Smoked), and ½ teaspoon of Dried Parsley. You can go ahead and beat it for another 30 seconds to get that all incorporated.
Then we’ll add some more cheese–2 ounces of Grated Parmesan and 6 ounces of Shredded Gruyère–and 1 can (14.5-ounce) of Diced Tomatoes, drained. I beat it again at this point to get everything well mixed. Finally, you’ll fold in the Diced Turkey and pieces of Bacon followed by the Keto Bread Cubes.
Resting the Casserole
You’ll want to liberally grease a 9×13-inch casserole dish with nonstick cooking spray before pouring in the mixture.
In order to give the bread cubes time to absorb the liquid, you’ll want to cover this dish and allow it to sit in the fridge overnight (or for about 8 hours).
Baking the Keto Kentucky Hot Brown Casserole
You’ll want to remove the Keto Kentucky Hot Brown Casserole from the refrigerator about 30 minutes before baking and preheat the oven to 325°F. Then you’ll bake the casserole uncovered for 1 hour or until cooked through.
Alternatively, you can put the cold casserole dish into the cold oven and then preheat it with the dish in it. You’ll just want to make sure you don’t start the clock for baking time until the oven has come up to temperature.
Serve warm. This dish reheats well if you either have leftovers or want to make it as part of your meal prep for consumption later in the week.
Related Recipes
If you’re looking for more recipes inspired by the Kentucky Hot Brown, you might want to try one these:
Or . . . check out my Kentucky Derby Dinner Party Menu suggestions.
Maybe you need a different flavor profile for a stuffing like casserole? If so, check out my:
- Keto Caprese Stuffing
- Keto Spinach and Artichoke Casserole
- Keto French Onion Stuffing
- Reuben Raclette Casserole
- Keto Chicken, Ham, and Cheese Stuffing
Looking for something in the same casserole type family, but more on the savory breakfast side of things? You may be interested in one of these:
Perhaps you need a more dessert-like bread pudding style dish. In that case, take a look at these:
- Keto French Toast Casserole
- Low Carb Pumpkin Bread Pudding
- Keto Pistachio Bread Pudding
- Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
- Keto Pineapple Bread Pudding
Keto Kentucky Hot Brown Casserole
Ingredients
For the Keto Bread Cubes:
- 12 ounces Keto Bread About 12 slices. See Recipe Notes for alternative.
For the Mornay Sauce:
- 2 ⅔ cups Heavy Cream
- ¼ Onion large onion
- 8 Whole Cloves
- 2 Bay Leaves
- 2 ounces Parmesan Cheese Grated or Shredded
- 2 ounces Gruyère Cheese Shredded
For the Casserole:
- ½ pound Thick-cut Bacon
- ½ pound Cooked Turkey Cooked and Cubed
- 2 Eggs
- 1 cup Chicken Broth or Stock I suggest my Homemade Chicken+ Stock.
- 2 cups Mornay Sauce See above
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Nutmeg Freshly Ground
- ½ teaspoon Paprika Smoked if you have it
- ½ teaspoon Dried Parsley
- 2 ounces Parmesan Cheese Grated or Shredded
- 6 ounces Gruyère Cheese Shredded
- 14.5 ounces Fire Roasted Diced Tomatoes 1 (14.5-ounce) can drained
- 12 ounces Keto Bread Cubes see above
Instructions
For the Keto Bread Cubes (See Recipe Notes for Alternative):
- Preheat the oven to 250°F and line a rimmed baking sheet with aluminum foil. Cut 12 ounces Keto Bread into cubes. For me, this is usually 12 slices of keto bread. Place the cubes on the rimmed baking sheet, toast in the oven for 20 minutes, toss, and then toast them for 20 more minutes. Set them aside.12 ounces Keto Bread
For the Mornay Sauce:
- Place 2 ⅔ cups Heavy Cream in a medium saucepan with ¼ Onion, 8 Whole Cloves, and 2 Bay Leaves.2 ⅔ cups Heavy Cream, ¼ Onion, 8 Whole Cloves, 2 Bay Leaves
- Over medium high heat, bring the liquid just to a boil and then drop the heat to a simmer. To prevent scorching, burning, or a yucky skin, stir continuously for the next 10-15 minutes or until the liquid has thickened and reduced by about a third.
- Use a fine mesh strainer to remove the onion, cloves, and bay leaves from the sauce. Pour the liquid back into the saucepan and set it over medium heat.
- Stir in 2 ounces Parmesan Cheese (Grated) and 2 ounces Gruyère Cheese (Shredded) until all the cheese is melted. Once done, remove the sauce from the heat and set it aside until assembly time.2 ounces Parmesan Cheese, 2 ounces Gruyère Cheese
For the Casserole:
- Cook ½ pound Thick-cut Bacon, cut it into bite-size pieces, and set it aside. Cube ½ pound Cooked Turkey and set it aside.½ pound Thick-cut Bacon, ½ pound Cooked Turkey
- In a stand mixer or large mixing bowl with a hand mixer, beat 2 Eggs, 1 cup Chicken Broth or Stock, and 2 cups Mornay Sauce (as made above).2 Eggs, 1 cup Chicken Broth or Stock, 2 cups Mornay Sauce
- Once that mixture is cohesive, add in 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, ½ teaspoon Nutmeg (freshly grated), ½ teaspoon Paprika (preferably Smoked), and ½ teaspoon Dried Parsley. Beat for another 30 seconds to get that all incorporated.1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, ½ teaspoon Nutmeg, ½ teaspoon Paprika, ½ teaspoon Dried Parsley
- Then add 2 ounces Parmesan Cheese (grated), 6 ounces Gruyère Cheese (shredded), and 14.5 ounces Fire Roasted Diced Tomatoes (drained). Beat it again to get everything well mixed.2 ounces Parmesan Cheese, 6 ounces Gruyère Cheese, 14.5 ounces Fire Roasted Diced Tomatoes
- Fold in ½ pound Cooked Turkey, ½ pound Thick-cut Bacon (cut into small pieces), and 12 ounces Keto Bread Cubes.½ pound Thick-cut Bacon, ½ pound Cooked Turkey
- Liberally grease a 9×13-inch casserole dish with nonstick cooking spray before pouring in the mixture. Place the casserole in the refrigerator to sit overnight or for about 8 hours.
- To bake, remove the Keto Kentucky Hot Brown Casserole from the refrigerator about 30 minutes before baking and preheat the oven to 325°F. Bake the casserole uncovered for 1 hour or until cooked through. (Alternatively, you can put the cold casserole dish into the cold oven and then preheat it with the dish in it. Just don’t start the clock for baking time until the oven has come up to temperature.)
- Serve warm.
Equipment
- Bread Knife
- Wire Rack Insert for Rimmed Baking Sheet For cooking the bacon
- Heavy Duty Aluminum Foil
- Measuring Cups
- Measuring Spoons
- Stand Mixer Or Large Mixing Bowl with Hand Mixer
- Medium Mixing Bowl
- Nonstick Cooking Spray
Notes
- Alternative Keto Bread Cubes
- If you either can’t find or do not want to use store bought keto bread for your Keto Bread Cubes, I suggest making this Keto Cheese Bread from All Day I Dream About Food.
- Once it’s baked, allow it to cool, cube it, and then dry it in the oven on a rimmed baking sheet like you would for the store bought keto bread.
- For this Keto Kentucky Hot Brown Casserole, I would use all of the Cheesy Keto Bread from 1 recipe.
- https://alldayidreamaboutfood.com/low-carb-cheesy-skillet-bread/
- If you either can’t find or do not want to use store bought keto bread for your Keto Bread Cubes, I suggest making this Keto Cheese Bread from All Day I Dream About Food.
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