There’s nothing quite like waking up to a warm, hearty breakfast that’s already made—especially when the aroma of berries, maple, and vanilla fills the kitchen. This Overnight Breakfast Casserole is one of those cherished recipes that I picked up from my grandmother, who believed that the best meals were the ones that brought people together without a fuss. This dish is not only a time-saver for busy mornings but also a crowd-pleaser at brunches, holidays, or lazy weekends. Whether you’re basking in the summer sun or cozying up during winter, this recipe offers a sweet, nutritious start to the day.
Why You’ll Love This Overnight Breakfast Casserole
- Prep it ahead of time: Make it the night before and bake it fresh in the morning.
- Healthy and flexible: Uses fruit, whole grain bread, and natural sweeteners.
- Perfect for all seasons: Refreshing with berries in summer, comforting and warm in winter.
- Kid-friendly: Naturally sweet and packed with color and texture.
Ingredients for Overnight Breakfast Casserole
Here’s everything you’ll need to serve 8 people:
- 6 cups mixed berries (fresh or frozen; about 32 oz)
- 1 lb thick bread, slightly dried (whole grain, sourdough, or gluten-free if preferred)
- 1 1/3 cup unsweetened applesauce or mashed ripe banana
- 2/3 cup milk of choice (dairy or plant-based)
- 2/3 cup egg whites or use additional milk for a vegan option
- 1/4 cup pure maple syrup, agave, or honey
- 1 tsp pure vanilla extract (optional)
How to Make Overnight Breakfast Casserole
1. Prepare the Bread
If your bread isn’t already a bit dry, you’ll need to dry it out so it can absorb the custard-like mixture without becoming mushy. Either:
- Leave slices uncovered on the counter for a day.
- Or toast them at 300°F for about 15 minutes until firm and slightly golden.
2. Assemble the Casserole
- Grease a 9×13-inch baking dish.
- Cube the dried bread into roughly 1-inch pieces and spread evenly in the dish.
3. Mix the Liquid Ingredients
- In a large bowl, whisk together the applesauce (or banana), milk, egg whites, maple syrup, and vanilla.
- Pour this mixture evenly over the cubed bread.
4. Add the Berries
- Sprinkle your choice of berries over the top. Frozen berries are just fine—no need to thaw.
5. Let it Rest Overnight
- Cover the dish with foil or plastic wrap.
- Refrigerate overnight so the bread can soak up the liquid.
6. Bake and Serve
- The next morning, preheat your oven to 350°F.
- Bake the casserole uncovered for about 1 hour, or until the top is lightly golden and the center is set.
- Serve warm or cold, plain or topped with yogurt, nut butter, or extra fruit.
Tips for Success
- Bread matters: Thicker, rustic breads work best. Avoid overly soft sandwich bread unless it’s dried out first.
- Sweetness swap: If you prefer a sweeter casserole, drizzle a bit more maple syrup after baking.
- Add protein: For a protein boost, use Greek yogurt as a topping or add a scoop of protein powder to the liquid mix.
- Make it vegan: Use more milk in place of egg whites and stick to plant-based milk.
Variations to Try
- Autumn twist: Swap berries for diced apples, add cinnamon and a touch of nutmeg.
- Tropical delight: Use pineapple and mango with coconut milk for a summery vibe.
- Chocolate lovers: Add mini chocolate chips or a dusting of cocoa powder to the custard mix.
Pairing Ideas
- Drinks: Serve with a hot cup of coffee, chai tea, or a smoothie.
- Sides: Add a fresh fruit salad or crispy breakfast potatoes for a full brunch experience.
Final Thoughts
This Overnight Breakfast Casserole recipe is a celebration of simplicity and flavor. It’s a dish that adapts to your pantry and your schedule, delivering comfort and nutrition without requiring you to rise early. Just one more reason breakfast is truly the most important—and delicious—meal of the day.
Give it a try, and let me know how you make it your own! Tag me in your photos or leave a comment with your favorite tweaks.
Overnight Breakfast Casserole
Ingredients
- 6 cups mixed berries fresh or frozen; about 32 oz
- 1 lb thick bread slightly dried (whole grain, sourdough, or gluten-free if preferred)
- 1 1/3 cup unsweetened applesauce or mashed ripe banana
- 2/3 cup milk of choice dairy or plant-based
- 2/3 cup egg whites or use additional milk for a vegan option
- 1/4 cup pure maple syrup agave, or honey
- 1 tsp pure vanilla extract optional
Instructions
Prepare the Bread
- If your bread isn’t already a bit dry, you’ll need to dry it out so it can absorb the custard-like mixture without becoming mushy. Either:
- Leave slices uncovered on the counter for a day.
- Or toast them at 300°F for about 15 minutes until firm and slightly golden.
Assemble the Casserole
- Grease a 9×13-inch baking dish.
- Cube the dried bread into roughly 1-inch pieces and spread evenly in the dish.
Mix the Liquid Ingredients
- In a large bowl, whisk together the applesauce (or banana), milk, egg whites, maple syrup, and vanilla.
- Pour this mixture evenly over the cubed bread.
Add the Berries
- Sprinkle your choice of berries over the top. Frozen berries are just fine—no need to thaw.
Let it Rest Overnight
- Cover the dish with foil or plastic wrap.
- Refrigerate overnight so the bread can soak up the liquid.
Bake and Serve
- The next morning, preheat your oven to 350°F.
- Bake the casserole uncovered for about 1 hour, or until the top is lightly golden and the center is set.
- Serve warm or cold, plain or topped with yogurt, nut butter, or extra fruit.
Leave a Comment