~ Post Updated August 7, 2017 ~
My husband always makes a point to thank me for a meal and say “good dinner” as we eat. (Even if it’s a burnt offering. He is so good to me that way!) But there are some times when he’ll be three bites into supper, and he’ll say “Mmm, this is really good!” That’s when I know we’ve got a keeper. 🙂
This breakfast casserole is one of those recipes! It’s downright delectable, and it’s easy to make – as simple as tearing up the bread slices and pouring on the eggs and milk. The fruit, cream cheese, and cinnamon sugar are an added luxury!
And here’s a smart kitchen tip to file away: Use the ends of your bread loaves for this recipe. I don’t prefer to eat those pieces in sandwiches, so they go moldy in my cupboard if I’m not careful. Stockpile the slices in the freezer instead of throwing them away, and you’ll have enough for a breakfast casserole within a month!
Update: I’ve done a bit of experimenting on this recipe, and I’ve discovered a new version that my family loves! My previous version (here’s the link!) featured chunks of cream cheese and frozen raspberries. Our new favorite melts the cream cheese and blends it in with the fruit. It takes a little more work, but the result is amazing!
- 8 bread slices, cubed
- 1/2 (4 oz.) package cream cheese
- 2 tablespoons of milk
- 3 packets of stevia
- ½ teaspoon of vanilla
- 1/2 cup fruit of choice (It’s amazing with strawberries!)
- 5 eggs
- 1½ cups milk
- 3 Tablespoons sugar (optional)
- 2 teaspoons cinnamon (optional)
- Preheat the oven to 350oF.
- Spread the bread cubes in a 9”x9” greased pan.
- Melt the cream cheese, and stir in the milk, stevia, and vanilla. Test taste and alter to make it how you like it!
- Stir raspberries into the cream cheese mixture and pour evenly over the bread crumbs.
- Beat the eggs and milk together and pour into the pan. Gently stir the bread/cream cheese/egg mixture to bring some bread pieces to the top.
- Mix the sugar and cinnamon together, and sprinkle the mixture evenly over the casserole for and extra shot of sweetness.
- Cover the pan with aluminum foil and bake for 30 minutes; then remove the foil and bake for an additional 30 minutes.
- Remove from the oven and let cool for a few minutes. Then enjoy with pancake syrup or refrigerate for a quick breakfast later!
The original version has some nice contrast in taste with the cream cheese and raspberries dotted in, but this new version has the bonus of blending the cream cheesy flavor throughout. See what you like best! 🙂
Looking for more breakfast ideas? Try these!