This healthy breakfast casserole recipe has a good dose of cardamom, so if it's not your favorite spice, reduce it to 1 teaspoon and add 2 teaspoons cinnamon. Source: EatingWell Magazine, November/December 2017

Carolyn Malcoun


Ingredient Checklist


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

  • Toss bread and raisins in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, cardamom, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with pistachios. 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.


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

Nutrition Facts

418 calories; 21 g total fat; 9 g saturated fat; 180 mg cholesterol; 333 mg sodium. 497 mg potassium; 42.7 g carbohydrates; 5 g fiber; 21 g sugar; 16.5 g protein; 687 IU vitamin a iu; 1 mg vitamin c; 63 mcg folate; 197 mg calcium; 3 mg iron; 66 mg magnesium; 7 g added sugar;

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