Easter Breakfast Bake
User Reviews
5
Easter Breakfast Bake
Description
The casserole begins with slightly dried cinnamon bread cubes layered with a mixture of carrots, pineapple, and raisins. A fluffy cream cheese blend with sugar and orange zest is dotted between layers to add richness and citrus brightness. The entire assembly is soaked in a cinnamon-spiced custard made from eggs, milk, and brown sugar, allowing the bread to soften and flavors to mingle.
After an overnight chill, the dish is topped with a crumbly mixture of chopped pecans, butter, flour, coconut flakes, brown sugar, and cinnamon. Baking until the topping is golden and a knife inserted comes out clean ensures a creamy, set interior with a slightly crisp contrast on top.
This bake is designed as a sweet breakfast or brunch centerpiece during Easter or other special occasions. It benefits from resting briefly after baking to set further.
Ingredients
- 12 lices cinnamon bread cut into 1-inch cubes, about 12 cups
- 1 cup carrot shredded
- ⅔ cup pineapple drained and squeezed very dry, crushed
- ½ cup raisins
- 8 egg
- 2 cups milk
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
Cream Cheese Mixture
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon orange zest
Topping
- ¼ cup pecans chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons coconut flakes
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Instructions
- Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.
- In a medium bowl, combine cream cheese mixture ingredients until fluffy.
- Grease a 9x13 inch baking dish. Layer half of the bread cubes in the pan. Sprinkle with half of the carrots, pineapple and raisins. Dot with the cream cheese mixture. Top with remaining bread and the other half of the carrots, pineapple, and raisins.
- In a bowl, stir together the eggs, milk, brown sugar, and cinnamon. Pour over the casserole, cover with foil and refrigerate overnight.
- Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
- Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
- Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and casserole is set.
- Cool 15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466 | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Sodium | 357mg | 15% |
| Potassium | 467mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 3508IU | 70% |
| Vitamin C | 4mg | 4% |
| Calcium | 180mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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