A combination of candied orange peel, dried cherries and pumpkin pie spice gives this healthy breakfast casserole recipe fruitcake-like flavor. To make it more authentic, add 2 tablespoons brandy along with the milk. Serve with pure maple syrup. Source: EatingWell Magazine, November/December 2017

Carolyn Malcoun
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Ingredients

Directions

  • Coat a 9-by-13-inch baking dish with cooking spray.

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  • Toss bread, orange peel and cherries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, pumpkin pie spice, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with pecans. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.

  • Preheat oven to 350 degrees F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.

  • Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.

Tips

To make ahead: Refrigerate unbaked casserole for up to 1 day.

Nutrition Facts

429 calories; 22.6 g total fat; 9 g saturated fat; 180 mg cholesterol; 342 mg sodium. 356 mg potassium; 43.2 g carbohydrates; 5 g fiber; 23 g sugar; 14.9 g protein; 894 IU vitamin a iu; 2 mg vitamin c; 60 mcg folate; 202 mg calcium; 2 mg iron; 63 mg magnesium; 10 g added sugar;

Reviews (1)

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Rating: 5 stars
10/30/2019
This is so yummy, and I love that I can prep it the night before! Read More