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

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

Recipe Summary

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 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

418 calories; protein 16.5g; carbohydrates 42.7g; dietary fiber 5g; sugars 20.6g; fat 21g; saturated fat 9g; cholesterol 180.1mg; vitamin a iu 686.7IU; vitamin c 0.9mg; folate 62.9mcg; calcium 197.3mg; iron 2.6mg; magnesium 66.3mg; potassium 496.8mg; sodium 332.6mg; added sugar 7g.
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2019
The perfect recipe for feeding a crowd! Read More
Rating: 5 stars
12/19/2020
Recipe sounds great. One question. Can I use skim milk instead of reduced fat milk Read More