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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.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2017

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Recipe Summary test

active:
15 mins
total:
9 hrs 30 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 14.9g; carbohydrates 43.2g; dietary fiber 5g; sugars 22.5g; fat 22.6g; saturated fat 9g; cholesterol 180.1mg; vitamin a iu 894.4IU; vitamin c 2mg; folate 60.3mcg; calcium 202.4mg; iron 2.3mg; magnesium 62.6mg; potassium 355.5mg; sodium 342.4mg; added sugar 10g.
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