Overnight breakfast casseroles might just be my newest favorite thing.
In this healthy breakfast casserole, you simply combine the ingredients in a pan, let it sit overnight, and there’s barely any prep work the next day.
Just put it in the oven and go about your morning!
Overnight breakfast casseroles are also great for feeding a crowd.
Any time I’m expecting company, I’ll make one up the night before guests arrive, which gives me free time to relax in the morning instead of worrying about rising early and tiptoeing around to not make any noise and wake up the guests.
Serving Suggestion: Tofu Scramble Recipe
Only 5 ingredients are needed for this healthy overnight breakfast casserole.
It is delicious and simple – the best of both worlds!
For the casserole in the photos, I opted for a combination of raspberries, blackberries, and chopped strawberries. You can change it up depending on what berries you have on hand.
If you wish to use frozen berries, make sure the berries are completely thawed and that excess liquid is then drained before beginning, to prevent soggy results.
Berry Overnight Breakfast Casserole
Ingredients
- 2 1/2 cups fresh berries
- 1/2 lb thick bread
- 2/3 cup applesauce
- 2/3 cup milk of choice
- 1/3 cup pure maple syrup, agave, or honey
- 1 tsp pure vanilla extract, optional
Instructions
- *It’s best to use thick crusty bread, and let the bread sit out—uncovered—for a day before using. You technically can use sliced sandwich-type bread if you don’t mind a moist and slightly gummy texture. It’s still a good idea to let the bread sit out a day.Grease an 8-inch pan. (Or double the recipe for a 9×13.) Cut the bread into approximately 1-inch pieces and layer evenly in the pan. Whisk together the applesauce, milk, maple, and vanilla (omit if using vanilla-flavored milk), then pour this mixture evenly over the bread. Spread the berries over the top, then cover and refrigerate overnight. The next morning, all you have to do is preheat the oven to 350 F, put the pan in the center rack, and bake 1 hour or until bread is lightly golden. Let sit 5 minutes before slicing.View Nutrition Facts
Notes
Have you made this recipe?
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Alyvia says
Hi Katie!! I LOVE this concept. Do you think you could use apples? I’m thinking about maybe using this as a base for an easier apple crisp? Idk! My mind is churning and I’m getting hungry just looking at this!!
A H says
Experiment! And let us know how it works out.
[email protected] a Dash of Cinnamon says
Well this is certainly easy! No one would be able to say they didn’t have time to prep this! Lol
Jakie says
Do you think you could make this with cut up bagels instead of bread??
A H says
Try it an experiment! Let us know how it works out.
Izzy Bruning says
This looks so goo! 🙂
Izzy | https://plantbasedizzy.wordpress.com/
Vidya Sury says
Hiya Katie! I adore your recipes and have tried several…that have become easy favorites at home! For this one, what other fruit may I use? Raspberries and blackberries are not available where I live and strawberries, rare. Can’t wait to try this one!
A H says
As it mentions in the post, any berries will work.
Cassie says
I love the whole wheat French bread you used in this recipe! Where do you find it?
Anna says
Hi Katie, I didn’t know breakfast casseroles were a thing, but I’m already a huge fan!! Have you tried it with different types of bread? I’m thinking brioche for a sweeter version but guessing that’s not the healthiest option 😉
ARBM says
Oh yum! I am having people over for breakfast tomorrow, so I might just put this together tonight and see how it works out in the morning! Thank you!
Aubrey T. says
Another great recipe, and it’s perfect because I have SO many berries right now 😉
Marianne says
Is this like a bread pudding? It looks tasty and healthy.
A H says
It is sort of like bread pudding.
Julia @ Sprinkles & Saturdays says
Those berries are absolutely so gorgeous and festive! Perfect for the 4th coming up 🙂
http://www.sprinklesandsaturdays.com
Marcia says
I save crusts from my home made gluten free bread and let them air dry. Have you ever tried using gf bread? Hate to waste a bunch of lovely berries if it might turn into glue.
Becky says
I love this recipe and enjoy making it for my family. 🙂
Ashley says
The recipe says 1/2 lb of bread. Is the object to use just enough bread to line the bottom of the pan? We may all be using different shape pans for this, so I just wanted to know what the goal was (so we can determine the right amount). Thanks.
Erin says
I made this during my (large vegan) family’s Christmas Vacation, Katie, and it was perfect––it was delicious and didn’t involve hours in the kitchen. Thanks for the recipe!
Jane Durgin says
Can this be made with almond milk?
CCK Media Team says
Yes! That is usually what Katie personally uses in her recipes that say “milk of choice.”