Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Assembled the night before, this healthy breakfast casserole recipe features apples, cranberries and walnuts. Serve with pure maple syrup.

Source: EatingWell Magazine, November/December 2017


Recipe Summary

9 hrs 30 mins
15 mins


Ingredient Checklist


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

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

1 1/4 cups
397 calories; protein 15.5g; carbohydrates 34.7g; dietary fiber 5.3g; sugars 14.6g; fat 22.4g; saturated fat 9g; cholesterol 180.1mg; vitamin a iu 686IU; vitamin c 2.9mg; folate 67mcg; calcium 196.6mg; iron 2.3mg; magnesium 66.5mg; potassium 365.4mg; sodium 331.1mg; added sugar 7g.

1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 reduced-fat milk, 1/2 medium-fat protein, 3 fat