Overnight Breakfast Casserole
Make this healthy overnight breakfast casserole for 8—simple, fruity, and delicious!
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 9x13-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.