This make ahead breakfast casserole is perfect for Mother’s Day! Bread cubes are placed in a casserole dish, then topped with cream cheese and strawberry jam. Additional bread cubes are added to fill the dish. Next a mixture of eggs, half-and-half, cinnamon and vanilla is poured on top of the bread. Brown sugar is sprinkled on top before covering and refrigerating overnight. Then the casserole is baked in the morning and served with strawberries.
Course
Breakfast
Prep Time20minutes
Cook Time35minutes
Refrigeration Time8hours
Servings10people
Ingredients
1cupstrawberry jam
12ozFrench bread loafcut into 1 ½ inch cubes
8ozpackage cream cheesecut into 1 inch cubes
4large eggs
2cupshalf-and-half
1tspground cinnamon
1tspvanilla extract
½cupfirmly packed brown sugar
Topping: maple syrup, powdered sugar, whipped cream
Instructions
Cook jam in saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.
Place half of bread cubes in bottom of a lightly greased 9x13 baking pan. Top with cream cheese cubes and drizzle with melted jam. Top with remaining bread cubes.
Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover, tightly and chill 8 to 24 hours.
Preheat oven to 325 F. Bake, covered 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.