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.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2017
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Ingredients

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Directions

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

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  • 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.

Tips

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

Nutrition Facts

417.7 calories; protein 16.5g 33% DV; carbohydrates 42.7g 14% DV; exchange other carbs 3; dietary fiber 5g 20% DV; sugars 20.6g; fat 21g 32% DV; saturated fat 9g 45% DV; cholesterol 180.1mg 60% DV; vitamin a iu 686.7IU 14% DV; vitamin c 0.9mg 2% DV; folate 62.9mcg 16% DV; calcium 197.3mg 20% DV; iron 2.6mg 15% DV; magnesium 66.3mg 24% DV; potassium 496.8mg 14% DV; sodium 332.6mg 13% DV; added sugar 7g.

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Rating: 5 stars
11/05/2019
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