Overnight Breakfast Casserole

Why You’ll Love This Recipe

I absolutely love this Overnight Breakfast Casserole because it’s a make-ahead dish that saves me time and effort on busy mornings. It’s packed with nutritious ingredients like berries and applesauce, which makes it not only delicious but also wholesome. The combination of soft bread soaked in a sweet egg mixture, topped with fresh berries, is a comforting and satisfying way to start the day. Plus, it’s easy to customize with your favorite fruits or sweeteners!

Ingredients

6 cups berries (32 oz)

1 lb thick bread

1 1/3 cup 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

If your bread isn’t already a bit dry, let it sit uncovered for a day or bake the slices at 300°F (150°C) for 15 minutes to dry it out.

Grease a 9×13-inch pan and cut the bread into approximately 1-inch pieces. Layer the bread evenly in the pan.

In a separate bowl, whisk together the applesauce, milk, egg whites, maple syrup, and vanilla (if you’re using regular milk, you can omit the vanilla extract). Pour this mixture evenly over the bread.

Spread the berries over the top of the casserole.

Cover and refrigerate overnight.

The next morning, preheat the oven to 350°F (175°C). Place the pan in the center rack of the oven and bake for 1 hour, or until the bread is lightly golden.

Enjoy hot or cold!

Servings and Timing

Servings: 8–12

Prep Time: 10 minutes (plus overnight refrigeration)

Cook Time: 1 hour

Total Time: 1 hour and 10 minutes

Variations

Different Fruit: You can switch up the berries with other fruits like sliced bananas, apples, or peaches, depending on your preference.

Sweeteners: Feel free to swap the maple syrup for honey or agave, or use a sugar substitute if you prefer a lower-sugar version.

Dairy-Free Version: For a dairy-free casserole, use almond milk, coconut milk, or any other plant-based milk in place of regular milk.

Extra Protein: Add some protein powder to the egg mixture or incorporate Greek yogurt for a creamier texture.

Storage/Reheating

Leftovers of this Overnight Breakfast Casserole can be stored in an airtight container in the fridge for up to 3 days. I enjoy reheating it in the microwave for 30 seconds to 1 minute or popping it back into the oven at 350°F for about 10 minutes to warm it through.

FAQs

1. Can I use regular bread instead of thick bread?

Yes, you can use any kind of bread you like. Just make sure to dry it out a bit, as it will soak up the egg mixture better that way.

2. Can I make this casserole with frozen berries?

Absolutely! Frozen berries will work just fine in this recipe. Just be sure to thaw and drain any excess liquid before adding them to the casserole.

3. How do I make this casserole gluten-free?

To make this casserole gluten-free, simply swap the regular bread for gluten-free bread. It’s just as delicious!

4. Can I freeze this casserole before baking?

Yes, you can assemble the casserole the night before, freeze it, and bake it directly from frozen the next morning. Just add a few extra minutes to the baking time.

5. Can I skip the maple syrup?

If you’re not a fan of maple syrup, you can omit it or substitute it with another sweetener like stevia or monk fruit. You could also use a fruit-sweetened jam or spread for an added twist.

Conclusion

This Overnight Breakfast Casserole is perfect for anyone looking for a stress-free, healthy, and delicious breakfast option. I love that I can prepare it the night before and enjoy a warm, comforting meal the next day with minimal effort. It’s also versatile enough to customize based on what I have on hand. Whether I’m serving it for a busy weekday breakfast or a special weekend brunch, it’s always a crowd-pleaser!

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