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
Prep time: 20 minutes
Cook time: 55 to 60 minutes
75 mL (1/3 cup) ricotta cheese
75 mL (1/3 cup) raspberry jam
16 slices white bread*
6 large eggs
500 mL (2 cups) milk
125 mL (1/2 cup) sugar
5 mL (1 tsp) vanilla extract
1 mL (1/4 tsp) almond extract
455 grams (1 pound) frozen mixed berries, optional
125 mL (1/2 cup) pecan pieces, optional
125 mL (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.
- 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 23-by-23-centimetre (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
- In a medium bowl whisk eggs, milk, sugar, and vanilla and almond extracts to combine. Pour over the bread
- Spread berries evenly over the bread. Cover and refrigerate 8 to 24 hours*
- Heat oven to 180 C (350 F). Sprinkle with pecans and oats, if desired. Cover the pan tightly with aluminium 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
*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.
- If you like cinnamon, substitute any flavour cinnamon-swirl bread in place of the white bread.
- Any flavour jam or jelly may be used in place of the raspberry jam.
- Walnuts or slivered almonds may be substituted for the pecan pieces.