Description
This make-ahead Overnight Breakfast Casserole is a delicious and healthy way to start your morning! Featuring hearty bread cubes soaked in a sweet, fruity custard with berries on top, it’s perfect for feeding a crowd and can be prepped the night before for easy baking in the morning.
Ingredients
Bread Layer
- 1 lb thick bread (about 1 loaf), cut into 1-inch cubes
Custard Mixture
- 1 1/3 cups applesauce or mashed banana
- 2/3 cup milk of choice
- 2/3 cup egg whites or additional milk of choice
- 1/4 cup pure maple syrup, agave, or honey
- 1 tsp pure vanilla extract (optional, omit if using vanilla-flavored milk)
Topping
- 6 cups berries (fresh or frozen, 32 oz)
Instructions
- Dry Out the Bread: If your bread is not already slightly hard or stale, leave the slices out, uncovered, for a day. Alternatively, bake the slices on a baking sheet at 300°F (150°C) for about 15 minutes until dried out but not browned.
- Prepare the Baking Dish: Grease a 9×13 inch baking pan with nonstick spray or butter to prevent sticking.
- Layer the Bread: Cut the dried bread into approximately 1-inch pieces and evenly distribute them in the greased pan.
- Make the Custard: In a large mixing bowl, whisk together the applesauce or mashed banana, milk, egg whites (or extra milk for egg-free), maple syrup (or agave or honey), and vanilla extract (if using) until well combined.
- Assemble the Casserole: Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread soaks up the liquid. Scatter the berries evenly over the top.
- Refrigerate Overnight: Cover the pan tightly with plastic wrap or foil and place in the refrigerator for at least 6 hours or overnight to allow the bread to soak up the custard.
- Bake: The next morning, preheat your oven to 350°F (175°C). Remove the cover and bake the casserole on the center rack for 1 hour, or until the top is lightly golden and the custard is set.
- Serve: Let the casserole cool slightly before slicing and serving warm, or enjoy it cold straight from the fridge.
Notes
- You can use any sturdy bread such as sourdough, French, or challah for best texture.
- This recipe is flexible: use whichever milk fits your dietary needs, and swap the berries for other fruits if desired.
- The casserole can be made dairy-free and egg-free by using plant-based milk and omitting the egg whites (replace with an equivalent amount of milk or plant-based yogurt).
- Letting the bread dry out helps prevent a soggy casserole.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave.
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 160
- Sugar: 11g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
