Easy Easter Bread Breakfast Casserole

Name: Easy Easter Bread Breakfast Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: 5-6 cups Colomba bread, cubed* (or any sweet bread or even croissant); 2 tablespoons butter melted; 3 large eggs; 1¼ cups milk; 2 tablespoons brown sugar (lightly packed); ½ tablespoon cinnamon; ¼ teaspoon salt; ½ tablespoon cinnamon; ¼ cup brown sugar (lightly packed); 3 tablespoons flour; 3 tablespoons butter; 2 tablespoons hazelnuts, almonds or walnuts (optional); 2-3 tablespoons powdered sugar; 1 cup maple syrup (more or less)

User Reviews

4.8

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8
Calories
183 kcal
Course
Breakfast
Cuisine
Italian-American Fussion

Easy Easter Bread Breakfast Casserole

Gianna Palmer

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This breakfast casserole transforms Italian Easter bread into a sweet and festive morning treat! It’s perfect for any holiday breakfast or brunch.

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Ingredients

Servings

BREAKFAST CASSEROLE

5-6 cups Colomba bread, cubed* (or any sweet bread or even croissant)
2 tablespoons butter melted
3 large eggs
1¼ cups milk
2 tablespoons brown sugar (lightly packed)
½ tablespoon cinnamon
¼ teaspoon salt

*Bite size / medium cubes

TOPPING

½ tablespoon cinnamon
¼ cup brown sugar (lightly packed)
3 tablespoons flour
3 tablespoons butter

EXTRAS

2 tablespoons hazelnuts, almonds or walnuts (optional)
2-3 tablespoons powdered sugar
1 cup maple syrup (more or less)

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Instructions

BREAKFAST CASSEROLE

Pre-heat oven to 375F/190C. I used an 11 x7 inch / 28x18cm rectangle casserole dish.
Melt the butter and spread it on the bottom of the casserole dish, top with the cubed sweet bread, set aside.
In a large bowl whisk together the eggs and milk until well combined, whisk in the cinnamon, brown sugar and salt. Pour the egg mixture over the cubed bread and gently toss to coat.
Top the soaked bread cubes with the crumb mixture, bake for approximately 30-35 minutes then raise the heat to 400F/200C and continue to bake for 8-10 minutes until puffy and baked through. Let sit 5 minutes, serve with maple syrup and or powdered sugar. Enjoy!

TOPPING

In a small bowl mix together the cinnamon, brown sugar and flour, cut in butter and combine to form small crumbs. I used a food processor and I also added 2 tablespoons of hazelnuts, I pulsed until I got a coarsely crumb mixture.

Notes

Store leftovers of your breakfast casserole either covered with foil in the pan or divided into airtight containers in the refrigerator for up to 3-4 days. Reheat portions gently in the microwave until warmed through.
To freeze - Cool completely then cover with plastic wrap, then foil and freeze. Thaw overnight in the refrigerator then remove the plastic wrap, cover with foil and reheat in the oven at 350°F for 20 minutes until warmed through.

Nutrition Information

Show Details

Calories 183kcal (9%) Carbohydrates 17g (6%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 84mg (28%) Sodium 249mg (10%) Potassium 107mg (3%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 370IU (7%) Calcium 89mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 183 kcal

% Daily Value*

Calories	183kcal	9%
Carbohydrates	17g	6%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	84mg	28%
Sodium	249mg	10%
Potassium	107mg	2%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	370IU	7%
Calcium	89mg	9%
Iron	1mg	6%