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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.

Source: EatingWell Magazine, November/December 2017


Recipe Summary

15 mins
9 hrs 30 mins

Nutrition Profile:



Ingredient Checklist


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

  • 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.


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

Nutrition Facts

1 1/4 cups
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.

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