Make-ahead Breakfast Casserole Recipe

Make-ahead Breakfast Casserole Recipe

Make this easily customizable casserole the night before and simply bake it day of for an easy brunch.



By: Wendy Kalen

A scrumptious bread pudding breakfast casserole is ready when you are! Put it together at night and bake it in the morning when it is convenient for you. Plus, it’s easily customizable to your family’s tastes!

Sweet Overnight Breakfast Casserole
Serves: 6
Prep time: 20 minutes
Cook time: 55 to 60 minutes
Difficulty: Easy 

Ingredients
1/3 cup ricotta cheese
1/3 cup raspberry jam
16 slices white bread*
6 large eggs
2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pound frozen mixed berries
1/2 cup pecan pieces, optional
1/2 cup rolled oats, optional
Powdered sugar, optional

*Tip: Sliced white bread is great for this recipe but any leftover bread will work. Using leftover dinner rolls or French bread loaves is a great way to use up old bread.

Instructions

  1. In a small bowl mix the ricotta and jam to combine. Spread mixture over 12 pieces of bread. Place them jam-side up in a 9-by- 9-inch pan to make 4 equal stacks. Top each stack with a plain piece of bread. With your palms or a spatula, press down on bread to flatten
  2. In a medium bowl whisk eggs, milk, sugar, and vanilla and almond extracts to combine. Pour over the bread
  3. Spread berries evenly over the bread. Cover and refrigerate 8 to 24 hours*
  4. Heat oven to 350 F. Sprinkle with pecans and oats, if desired. Cover the pan tightly with aluminum foil. After 45 minutes, loosen the foil and tent the casserole. Bake until puffed and a knife inserted near the middle comes out clean, 55 to 60 minutes. Dust with powdered sugar, if desired
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*Tip: Offer your guests some variety and opt to serve the berries on the side. This will let them customize their casserole to their likings.

Variations

  • If you like cinnamon, substitute any flavor cinnamon-swirl bread in place of the white bread.
  • Any flavor jam or jelly may be used in place of the raspberry jam.
  • Walnuts or slivered almonds may be substituted for the pecan pieces.

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