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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.

Source: EatingWell Magazine, November/December 2017


Recipe Summary

9 hrs 30 mins
15 mins

Nutrition Profile:



Ingredient Checklist


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

  • 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.


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

Nutrition Facts

1 1/4 cups
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.

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