10 Make Ahead Sweet Breakfast Casseroles For Stress Free Mornings

Make-ahead sweet breakfast casseroles are truly a lifesaver for those hectic mornings. Picture waking up to the delightful scent of a classic French toast bake or savoring a Nutella and strawberry croissant creation. These dishes, prepared the night before, offer both comfort and ease. With choices like blueberry cream cheese or cozy pumpkin spice, there’s a perfect match for every sweet craving. Ready to discover the rest of the delicious lineup?

Classic French Toast Breakfast Casserole

Classic French Toast Breakfast Casserole is a delightful make-ahead dish perfect for a sweet and satisfying start to your day. This recipe combines the comforting flavors of traditional French toast with the convenience of a casserole, making it an ideal choice for breakfast gatherings or lazy weekend mornings.

By preparing this dish the night before, you allow the bread to soak up the rich custard mixture, resulting in a creamy, flavorful breakfast that’s ready to pop into the oven when you wake up.

This casserole is made with simple ingredients that come together to create a deliciously sweet and warmly spiced breakfast treat. The combination of eggs, milk, vanilla, and cinnamon creates a smooth custard that envelops the bread, while a hint of maple syrup adds a touch of sweetness.

Topped with a buttery, cinnamon-sugar crumble, this casserole is sure to become a family favorite. Serve it with fresh fruit, a dollop of whipped cream, or a drizzle of extra maple syrup for an indulgent breakfast experience.

Ingredients (Serves 4-6):

• 1 loaf of brioche or challah bread, cubed
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed

Cooking Instructions:

1. Prepare the Bread: Begin by cutting your loaf of brioche or challah bread into 1-inch cubes. Arrange the bread cubes in a greased 9×13-inch baking dish, ensuring they’re evenly distributed.
2. Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, maple syrup, vanilla extract, ground cinnamon, and salt. Whisk until the mixture is smooth and well combined.
3. Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press the bread down, ensuring all pieces are soaked in the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
4. Prepare the Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
5. Assemble the Casserole: Remove the baking dish from the refrigerator and preheat the oven to 350°F (175°C). Sprinkle the cinnamon-sugar topping evenly over the soaked bread.
6. Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. If the top browns too quickly, cover with foil during the last 10-15 minutes of baking.
7. Serve: Allow the casserole to cool for a few minutes before serving. Enjoy with fresh fruit, whipped cream, or additional maple syrup if desired.

Extra Tips:

For a more decadent variation, consider adding a layer of cream cheese between the bread cubes or sprinkle in some chocolate chips for a dessert-like twist.

To save even more time, you can assemble the entire casserole and freeze it before baking. When ready to enjoy, simply thaw overnight in the refrigerator and bake as directed. Adjust the sweetness to your preference by adding more or less maple syrup, and feel free to experiment with different types of bread for varying textures and flavors.

Overnight Blueberry and Cream Cheese Delight

Preparing a breakfast casserole the night before is a fantastic way to guarantee a hassle-free morning meal. The Overnight Blueberry and Cream Cheese Delight is a perfect blend of sweet blueberries and creamy cheese, set in a comforting bread base. This dish isn’t only delicious but also visually appealing, making it a hit for family breakfasts or brunch gatherings.

The combination of fresh blueberries with a rich cream cheese layer provides a delightful contrast of flavors and textures that will surely impress your taste buds. This make-ahead casserole is designed to serve 4-6 people, making it ideal for small gatherings or family breakfasts.

The preparation involves layering the ingredients, which are then left to soak overnight. This allows the flavors to meld beautifully, resulting in a casserole that’s both moist and flavorful. By morning, all you need to do is pop it in the oven, and your warm, sweet breakfast is ready to be enjoyed with minimal effort.

Ingredients:

• 12 slices of day-old bread, cubed
• 1 cup fresh blueberries
• 8 oz cream cheese, cut into small cubes
• 8 large eggs
• 2 cups milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup sugar (optional, for added sweetness)
• Butter or cooking spray for greasing the dish

Instructions:

1. Prepare the Bread Layer: Start by greasing a 9×13-inch baking dish with butter or cooking spray. Spread half of the cubed bread evenly across the bottom of the dish to create the first layer.
2. Add the Blueberries and Cream Cheese: Sprinkle the fresh blueberries over the bread layer. Distribute the cream cheese cubes evenly on top of the blueberries, making sure they’re spread out to give an even flavor throughout the casserole.
3. Create the Second Bread Layer: Top the blueberries and cream cheese with the remaining bread cubes, forming the final layer of the casserole.
4. Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and sugar (if using). Make sure the mixture is well combined and smooth.
5. Pour the Mixture Over the Bread: Carefully pour the egg mixture over the layered bread, blueberries, and cream cheese. Press down gently with a spatula to guarantee that all the bread cubes are soaked in the liquid.
6. Cover and Refrigerate: Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight. This resting period allows the bread to absorb the liquid, enhancing the flavor and texture.
7. Bake the Casserole: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes while the oven heats up. Remove the cover and bake for 45-50 minutes, or until the top is golden brown and the center is set.
8. Serve and Enjoy: Once baked, let the casserole cool for a few minutes before serving. It can be enjoyed on its own or with a drizzle of maple syrup for added sweetness.

Extra Tips:

For an even richer flavor, consider using brioche or challah bread instead of regular bread. If fresh blueberries aren’t available, frozen blueberries can be used, but be sure to thaw and drain them well to prevent excess moisture.

Feel free to add a sprinkle of powdered sugar on top before serving for an extra touch of sweetness. Adjust the sugar in the wet mixture according to your taste preference, especially if you plan to serve it with syrup.

Quick Cinnamon Roll Casserole With Icing

Indulge in the comforting flavors of cinnamon rolls without the hassle of rolling out dough with this Quick Cinnamon Roll Casserole With Icing. This delightful make-ahead breakfast dish is perfect for those who love the sweet, spiced taste of cinnamon rolls but want a simpler way to enjoy them.

By transforming basic ingredients into a casserole, you can prepare this dish ahead of time and simply bake it in the morning, filling your home with the irresistible aroma of cinnamon and sugar.

The Quick Cinnamon Roll Casserole With Icing is designed to serve 4-6 people, making it an ideal choice for a family breakfast or a small brunch gathering. It’s a time-saving recipe that doesn’t skimp on flavor, guaranteeing each bite is rich and satisfying.

The icing drizzled on top adds a creamy sweetness that perfectly complements the soft, gooey texture of the rolls. This dish is sure to become a favorite in your breakfast rotation.

Ingredients (Serves 4-6):

• 2 cans (8 count each) of refrigerated cinnamon rolls with icing
• 4 large eggs
• 1/2 cup heavy cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1/4 cup maple syrup
• 1/4 cup chopped pecans (optional)
• Non-stick cooking spray

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the casserole will bake evenly and achieve that perfect golden-brown color.
2. Prepare the Baking Dish: Lightly spray a 9×13-inch baking dish with non-stick cooking spray. This prevents the casserole from sticking and makes for easy cleanup.
3. Cut Cinnamon Rolls: Open the cans of refrigerated cinnamon rolls and set aside the icing containers. Cut each roll into quarters and evenly distribute them in the prepared baking dish.
4. Mix the Egg Mixture: In a medium-sized bowl, whisk together the eggs, heavy cream, ground cinnamon, vanilla extract, and maple syrup until well combined. This mixture will soak into the cinnamon rolls, adding moisture and flavor.
5. Assemble the Casserole: Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish, guaranteeing that all pieces are saturated. If using, sprinkle the chopped pecans over the top for added texture and flavor.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is golden brown and the center is set.
7. Add the Icing: While the casserole is baking, remove the lids from the icing containers and microwave them for a few seconds to soften. Once the casserole is done baking, drizzle the icing over the top while it’s still warm for a beautiful finish.

Extra Tips:

For a richer flavor, consider adding a pinch of nutmeg or a splash of rum extract to the egg mixture. This casserole can be prepared the night before; simply cover it with plastic wrap and refrigerate it overnight.

In the morning, let it sit at room temperature for about 15 minutes before baking. If you prefer a crunchier topping, broil the casserole for an additional 1-2 minutes after baking.

Fall-Inspired Apple Pie Breakfast Casserole

Fall-Inspired Apple Pie Breakfast Casserole is a delightful make-ahead option that combines the comforting flavors of apple pie with the convenience of a breakfast casserole. This dish is perfect for autumn mornings when the air is crisp and the leaves are changing colors.

With its warm spices and tender apples, this breakfast casserole will fill your home with the irresistible aroma of a freshly baked apple pie. The best part? You can prepare it the night before and simply pop it in the oven the next morning for an effortless, delicious start to your day.

This casserole is perfect for serving 4-6 people and makes for a wonderful addition to any breakfast or brunch spread. It combines the classic elements of an apple pie, such as cinnamon, nutmeg, and juicy apples, with a rich and creamy custard that soaks into the bread, creating a luscious and satisfying dish.

Whether you’re hosting guests or simply treating your family to a special breakfast, this Fall-Inspired Apple Pie Breakfast Casserole is sure to be a hit.

Ingredients:

• 6 cups cubed day-old bread (brioche or challah recommended)
• 3 large apples, peeled, cored, and thinly sliced
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted
• Optional: 1/2 cup chopped pecans or walnuts for topping

Instructions:

1. Prepare the Bread and Apples: Grease a 9×13-inch baking dish and spread the cubed bread evenly in the dish. Arrange the apple slices over the bread, ensuring they’re evenly distributed.
2. Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Assemble the Casserole: Pour the custard mixture over the bread and apples, pressing down gently so that all the bread cubes are soaked in the mixture. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
4. Preheat and Bake: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and discard the plastic wrap. Drizzle the melted butter over the top, and if using, sprinkle the chopped nuts evenly.
5. Bake the Casserole: Place the dish in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
6. Serve: Allow the casserole to cool for about 10 minutes before serving. This will help it set further and make slicing easier.

Extra Tips:

For an added layer of flavor, try adding a dash of allspice or ginger to the custard mixture. If you prefer a sweeter casserole, consider drizzling a simple icing made of powdered sugar and milk over the top before serving.

This dish can also be customized with your favorite nuts or dried fruits, such as raisins or cranberries, for extra texture and flavor. Remember, using day-old bread is essential as it absorbs the custard better without becoming too soggy.

Enjoy this cozy breakfast casserole with a cup of hot coffee or cider for the ultimate fall treat.

Banana Bread Bake With Chocolate Chips

Banana Bread Bake With Chocolate Chips is the perfect make-ahead sweet breakfast casserole for those who love starting their day with a touch of indulgence. This dish combines the comforting flavors of banana bread with the rich taste of chocolate chips, creating a delightful breakfast treat that’s both filling and satisfying.

By preparing it the night before, you can enjoy a stress-free morning with a delicious meal that’s ready to bake and serve. Ideal for family gatherings or simply a cozy breakfast at home, this casserole is sure to become a favorite.

The combination of ripe bananas, warm spices, and gooey chocolate chips baked into a soft and moist casserole offers a delectable experience that’s hard to resist. The texture is similar to bread pudding but with the familiar flavor of banana bread, making it a versatile dish that can also double as a dessert.

The recipe serves 4-6 people, making it perfect for sharing with family or friends. Enjoy it warm, straight from the oven, or reheat leftovers for a quick and easy breakfast option throughout the week.

Ingredients for 4-6 Servings:

• 4 ripe bananas, mashed
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 cups cubed bread (preferably stale or day-old)
• 1 cup chocolate chips
• 1/2 cup chopped nuts (optional)
• Cooking spray or butter for greasing the baking dish

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
2. Prepare the Baking Dish: Grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
3. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, eggs, milk, vanilla extract, brown sugar, cinnamon, and salt. Whisk thoroughly until the mixture is smooth and well blended.
4. Add Bread and Chocolate Chips: Gently fold in the cubed bread and chocolate chips (and nuts, if using) into the banana mixture. Guarantee the bread cubes are well coated and the chocolate chips are evenly distributed.
5. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly across the surface.
6. Cover and Refrigerate: Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, or ideally overnight, to allow the bread to absorb the liquid.
7. Bake the Casserole: Remove the dish from the refrigerator and let it sit at room temperature while the oven finishes preheating. Bake uncovered for 40-45 minutes, or until the top is golden brown and the center is set.
8. Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy warm, optionally drizzled with maple syrup or a dusting of powdered sugar.

Extra Tips:

For best results, use bread that’s slightly stale, as it will absorb the liquid mixture more effectively, resulting in a more flavorful and cohesive bake. If your bread is fresh, consider cubing it and letting it dry out for a few hours before using.

Additionally, feel free to customize the dish by adding your favorite mix-ins such as dried fruit or different types of nuts. For an extra touch of sweetness, consider adding a drizzle of caramel sauce or serving with a dollop of whipped cream.

Berry Brioche Bread Pudding

Berry Brioche Bread Pudding is a delightful make-ahead sweet breakfast casserole that combines the richness of brioche bread with the tartness of fresh berries. This dish is perfect for those who want to enjoy a decadent breakfast without the morning hustle, as it can be prepared the night before and baked fresh in the morning.

The custard-like texture of the pudding, enhanced by the juicy burst of berries, makes this dish a crowd-pleaser, ideal for brunch gatherings or a special family breakfast.

The beauty of this Berry Brioche Bread Pudding lies in its versatility and simplicity. You can use a mix of your favorite berries, and the brioche bread provides a buttery, tender base that soaks up the delicious custard mixture.

The result is a warm, comforting dish with a balance of sweetness and tanginess, topped with a hint of cinnamon. It’s a dish that tastes as good as it looks and smells, filling your home with an irresistible aroma as it bakes.

Ingredients (Serves 4-6)

• 1 loaf of brioche bread, cubed (about 6 cups)
• 2 cups mixed berries (such as blueberries, raspberries, and sliced strawberries)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Powdered sugar, for dusting (optional)

Cooking Instructions

1. Prepare the Bread and Berries: Start by cutting the brioche bread into cubes and spreading them evenly in a greased 9×13 inch baking dish. Sprinkle the mixed berries over the bread cubes, ensuring they’re evenly distributed.
2. Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
3. Combine and Soak: Pour the custard mixture over the bread and berries in the baking dish, pressing down gently on the bread to help it soak up the liquid. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. Preheat and Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish and place it in the oven. Bake for 45-50 minutes, or until the top is golden brown and the custard is set.
5. Cool and Serve: Once baked, remove the pudding from the oven and let it cool for about 10 minutes before serving. Dust with powdered sugar if desired, and enjoy warm.

Extra Tips

For the best texture, use day-old brioche, as it will absorb the custard more effectively without becoming too soggy. If you don’t have brioche, challah or a similar soft, rich bread can be a great substitute.

Feel free to experiment with different berry combinations, or even add a handful of chocolate chips for an extra sweet twist. To save time, consider preparing the custard mixture the night before, allowing for a quicker assembly in the morning.

Lemon Ricotta Breakfast Pancake Casserole

Lemon Ricotta Breakfast Pancake Casserole is a delightful and invigorating twist on the classic breakfast dish. This make-ahead casserole combines the lightness of ricotta cheese with the zestiness of fresh lemon, creating a perfect balance of flavors.

It’s an ideal option for a weekend brunch or a special breakfast gathering, as you can prepare it the night before and simply bake it in the morning. The fluffy pancake layers soak up the creamy ricotta mixture, while the lemon adds a vibrant touch that awakens your taste buds.

This casserole isn’t only delicious but also a breeze to make, allowing you to enjoy a stress-free morning with your loved ones. With its sweet and tangy flavor profile, this dish is sure to become a family favorite.

Whether you’re serving it with a dusting of powdered sugar or a dollop of whipped cream, this Lemon Ricotta Breakfast Pancake Casserole is an irresistible treat that everyone will love.

Ingredients for 4-6 servings:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 1 cup ricotta cheese
• 1/4 cup honey
• 1 teaspoon lemon juice
• Powdered sugar, for serving (optional)
• Fresh berries, for serving (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your casserole will bake evenly and achieve that perfect golden brown crust.
2. Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
3. Add Lemon Zest: Gently fold in the lemon zest into the pancake batter. This will infuse the batter with a fresh lemony aroma and flavor.
4. Prepare the Ricotta Mixture: In a separate bowl, mix together the ricotta cheese, honey, and lemon juice until smooth. This mixture will add creaminess and a touch of sweetness to the casserole.
5. Assemble the Casserole: Grease a 9×13-inch baking dish. Pour half of the pancake batter into the dish, spreading it evenly. Spoon half of the ricotta mixture in dollops over the pancake batter. Repeat the layers with the remaining batter and ricotta mixture.
6. Bake the Casserole: Place the casserole dish in the preheated oven and bake for 25-30 minutes or until the top is set and slightly golden. A toothpick inserted into the center should come out clean.
7. Cool and Serve: Allow the casserole to cool slightly before slicing. Serve with a dusting of powdered sugar and fresh berries, if desired.

Extra Tips:

For added flavor, consider adding a teaspoon of poppy seeds to the pancake batter for a delightful crunch. If you prefer a sweeter casserole, increase the amount of honey in the ricotta mixture.

This dish can be refrigerated overnight; just cover it tightly and bake fresh in the morning. For best results, use freshly squeezed lemon juice and zest to capture the full, vibrant flavor of the lemon. Enjoy this dish warm for the best texture and taste.

Cozy Pumpkin Spice Breakfast Bake

Cozy Pumpkin Spice Breakfast Bake is the perfect make-ahead dish that combines the warm flavors of pumpkin spice with the comforting texture of a breakfast casserole. Ideal for a chilly morning, this sweet breakfast bake is both hearty and delightful. Its aromatic blend of spices, pumpkin puree, and creamy custard base will have your kitchen smelling like autumn.

This breakfast bake is easy to prepare the night before and can be quickly baked in the morning, making it a convenient option for busy mornings or holiday gatherings. The combination of flavors and textures, including soft bread soaked in a rich pumpkin custard, guarantees each bite feels like a cozy hug. Serve it with a drizzle of maple syrup or a dollop of whipped cream for an extra touch of sweetness.

Ingredients for 4-6 servings:

• 6 cups of cubed day-old bread (such as challah or brioche)
• 1 cup of pumpkin puree
• 4 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1/2 cup of packed brown sugar
• 1 teaspoon of vanilla extract
• 2 teaspoons of pumpkin pie spice
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1/2 cup of chopped pecans

Cooking Instructions:

1. Prepare the Bread: Begin by cutting the day-old bread into 1-inch cubes. This will help the bread absorb the custard mixture better, resulting in a flavorful and moist casserole.
2. Mix the Custard: In a large mixing bowl, whisk together the pumpkin puree, eggs, whole milk, heavy cream, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until well combined. This mixture will serve as the flavorful custard that will soak into the bread cubes.
3. Combine Ingredients: Add the bread cubes to the custard mixture, gently folding to guarantee each piece of bread is coated. Allow the bread to sit for about 10 minutes, so it absorbs the custard thoroughly.
4. Assemble the Casserole: Grease a 9×13-inch baking dish and pour the soaked bread mixture into the dish. Spread it out evenly, then sprinkle the chopped pecans over the top for added texture and flavor.
5. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. Chilling it overnight allows the flavors to meld and the bread to fully absorb the custard.
6. Bake: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and bake for 40-45 minutes, or until the top is golden brown and the custard is set.
7. Serve: Once baked, let the casserole cool for a few minutes before serving. Optionally, serve with maple syrup or whipped cream for added sweetness.

Extra Tips:

For best results, use bread that’s at least a day old, as it will absorb the custard mixture more effectively. If fresh bread is all you have, you can dry it out by placing the cubes on a baking sheet and toasting them in the oven at 300°F (150°C) for about 10 minutes.

Additionally, if you prefer a more pronounced spice flavor, feel free to adjust the amount of pumpkin pie spice and cinnamon to your liking.

Peaches and Cream Oatmeal Breakfast Casserole

Peaches and Cream Oatmeal Breakfast Casserole is a delightful dish that combines the comfort of oatmeal with the sweetness of peaches and the creaminess of a custard-like base. This make-ahead breakfast casserole is perfect for busy mornings or brunch gatherings, allowing you to enjoy a warm, delicious meal without the morning rush.

The golden-brown crust and the creamy, fruity interior create a perfect harmony of textures and flavors that will make your taste buds sing.

This casserole isn’t only easy to prepare but also versatile. You can assemble it the night before and simply pop it in the oven in the morning, making it a convenient option for those who want a stress-free start to their day. With juicy peaches and a hint of vanilla, this dish is sure to become a family favorite.

Let’s plunge into the recipe for serving 4-6 people.

Ingredients:

• 2 cups rolled oats
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 2 cups sliced fresh or canned peaches, drained
• 1/2 cup chopped pecans (optional)
• 2 tablespoons unsalted butter, melted

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it’s ready for baking once the casserole is assembled.
2. Prepare the Oatmeal Mixture: In a large mixing bowl, combine the rolled oats, brown sugar, granulated sugar, cinnamon, and salt. Stir well to guarantee the ingredients are evenly distributed.
3. Mix the Wet Ingredients: In another bowl, whisk together the eggs, milk, heavy cream, and vanilla extract. Make sure the mixture is smooth and the eggs are fully incorporated.
4. Combine the Ingredients: Pour the wet ingredients over the dry oatmeal mixture. Stir until all the oats are coated, then gently fold in the sliced peaches. Be careful not to mash the peaches as you mix.
5. Assemble the Casserole: Grease a 9×13 inch baking dish with the melted butter. Pour the oatmeal mixture into the dish, spreading it evenly. Sprinkle the top with chopped pecans if using.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
7. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This will help it set further and make it easier to slice into portions.

Extra Tips:

For a richer flavor, consider using a mix of fresh and canned peaches. Fresh peaches provide a juicy texture, while canned peaches offer sweetness.

If you prefer a slightly crispier top, you can broil the casserole for the last 2-3 minutes of baking. Additionally, this casserole can be stored in the refrigerator for up to three days and reheated in the oven or microwave, making it an ideal make-ahead option for busy mornings.

Enjoy this warm and comforting breakfast treat with a dollop of yogurt or a drizzle of honey for added sweetness.

Indulgent Nutella and Strawberry Croissant Bake!

Indulgent Nutella and Strawberry Croissant Bake is a delightful breakfast treat that combines the rich flavors of Nutella with the natural sweetness of strawberries, all baked into a buttery croissant casserole.

This make-ahead dish is perfect for a lazy weekend brunch or a special occasion breakfast, allowing you to enjoy a luxurious meal without the morning rush. With its layers of flaky croissants, creamy Nutella, and juicy strawberries, this casserole is sure to become a family favorite.

Preparing the Nutella and Strawberry Croissant Bake is simple and rewarding. The best part is that you can assemble it the night before, allowing the flavors to meld together beautifully by morning.

When you’re ready to serve, just pop it in the oven and let the aroma of fresh-baked croissants and chocolate fill your kitchen. This recipe serves 4-6 people, making it ideal for a small gathering or family breakfast.

Ingredients:

• 6 large croissants
• 1 cup Nutella
• 1 ½ cups fresh strawberries, hulled and sliced
• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Powdered sugar for dusting (optional)

Instructions:

1. Prepare the Croissants: Begin by cutting the croissants into halves or thirds, depending on their size, and place them in a greased 9×13-inch baking dish. Arrange them so they fit snugly together.
2. Layer with Nutella and Strawberries: Spread a generous amount of Nutella on each piece of croissant, then layer the sliced strawberries between and on top of the croissants, ensuring even distribution.
3. Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and ground cinnamon until fully combined.
4. Pour the Custard Over: Slowly pour the custard mixture over the croissants, making sure every piece is soaked. Gently press down on the croissants with a spatula to help them absorb the liquid.
5. Chill Overnight: Cover the dish with plastic wrap and refrigerate overnight, or for at least 4-6 hours, to allow the flavors to meld and the custard to soak into the croissants.
6. Bake the Casserole: Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set.
7. Serve and Enjoy: Let the casserole cool for a few minutes before serving. Dust with powdered sugar if desired, and serve warm for the best flavor and texture.

Extra Tips: For an added crunch, consider topping the casserole with chopped nuts, such as almonds or hazelnuts, before baking.

If fresh strawberries aren’t available, you can substitute with frozen strawberries, just make certain they’re thawed and drained before use.

To make the casserole more decadent, drizzle additional warmed Nutella over the top before serving. This dish can also be adapted with other fruits and spreads, offering endless possibilities to suit your taste preferences.