This Easter bread breakfast casserole transforms Italian Easter bread into a sweet and festive morning treat! Made with Easter bread, a cinnamon spiced egg custard and then baked, it’s perfect for any holiday breakfast or brunch.Â
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While I am not a French toast lover, the thought of a French toast casserole has always intrigued me! Saddled with some leftover colomba Italian easter bread, this version turned out perfectly with a crisp topping and custardy middle!Â
It’s easy to make with cubed Italian Easter bread, or even your favorite croissant or brioche bread, butter, a cinnamon-brown sugar egg custard mixture and the topping from my favorite streusel cinnamon coffee cake.
It’s then all tossed together and baked right away! I love that there is no need to soak the casserole overnight. Top it with some powdered sugar and a drizzle of maple syrup and it’s the best crowd-pleasing holiday breakfast.
Why You’ll Love This Breakfast Bake
- Easy to make:Â This is a simple no-fuss breakfast casserole! Just cube the bread, whisk the egg mixture, toss it together and bake.
- No soaking overnight:Â The best part of this Easter breakfast casserole is that you can bake it right away!Â
- Flavorful:Â Sweet Easter bread, a rich egg custard infused with warm cinnamon along with a crumb topping creates the best warm and cozy breakfast!Â
- Celebratory: While we love this panettone bread pudding at Christmas, this breakfast casserole is perfect for Easter brunch gatherings!
Recipe Ingredients
- Easter bread: I love traditional Colomba Easter bread but any sweet bread works, even Roman Easter sweet bread and Italian Easter sweet bread.Â
- Butter:Â Melted butter is added to the casserole dish base for rich taste.
- Custard mixture: Eggs, milk, brown sugar, cinnamon and salt.
- Crumb topping:Â Cinnamon, brown sugar, flour and butter.
Substitutions And Variations
- Citrus zest:Â Add some orange zest or lemon zest for additional flavor.
- Savory: Try ham and cheddar cheese, swiss cheese, bacon or even sausage and how about some chopped bell peppers, onions or even spinach!
- Dried fruit and nuts:Â Add some chopped pecans or walnuts, dried raisins, cranberries, blueberries or even strawberries for added texture.Â
- Chocolate chips:Â Add some mini chocolate chips for extra decadence!Â
- Topping:Â Top with a drizzle of maple syrup, a dusting of powdered sugar or even dress it up with fresh berries or banana slices!Â
Melt the butter and spread it on the bottom of the casserole dish, top with the cubed sweet bread, set aside.
In a large bowl whisk together the eggs and milk until well combined, whisk in the cinnamon, brown sugar and salt.
Pour the egg mixture over the cubed bread and gently toss to coat.
In a small bowl mix together the cinnamon, brown sugar and flour, cut in butter and combine to form small crumbs. I used a food processor and I also added 2 tablespoons of hazelnuts, I pulsed until I got a coarsely crumb mixture.
Top the soaked bread cubes with the crumb mixture, until puffy and baked through. Dust with powdered sugar and serve with maple syrup.
expert Tips
- Avoid soggy bread:Â Bake the whole time until the top is golden brown and the egg mixture has set otherwise you will have a soggy Easter breakfast casserole.Â
- Day old bread: Just like with a French toast casserole, if your bread is too soft it won’t soak up the egg custard. If possible cut your bread into cubes and set out overnight to dry.Â
- Let sit for 30 minutes. If you have time, let the casserole sit for 30 minutes so the bread can soften the bread cubes.
- Serving suggestions: For a full brunch, serve with some coffee or tea, rosemary roasted potatoes and Italian fresh fruit salad .
can i use a different type of bread in this breakfast casserole?
Yes! While I love using Easter bread, some other great options include challah, French bread or Italian bread, especially if you want to make it more on the savory side, or even leftover brioche bread bunnies, cinnamon rolls, croissants, sourdough Easter bread or any other sturdy, thick bread.Â
Can I make this recipe in advance?
Yes, you can cover the breakfast casserole with aluminum foil and store it overnight in the refrigerator. Then all you have to do is bake it in the morning! This is a great option if you plan to have an Easter egg hunt in the morning followed by brunch.
How To Store Leftovers?Â
Store leftovers of your breakfast casserole either covered with foil in the pan or divided into airtight containers in the refrigerator for up to 3-4 days. Reheat portions gently in the microwave until warmed through.Â
Can I Freeze Leftovers Of The Breakfast Casserole?Â
While I haven’t tried that, it should work! Cool completely then cover with plastic wrap, then foil and freeze. Thaw overnight in the refrigerator then remove the plastic wrap, cover with foil and reheat in the oven at 350°F for 20 minutes until warmed through.
More Sweet Breakfast Recipes
I hope you enjoy this Breakfast Casserole as much as we do, whether you use leftover Colomba or not. Enjoy!
BREAKFAST CASSEROLE
- 5-6 cups Colomba bread, cubed* (or any sweet bread or even croissant)
- 2 tablespoons butter melted
- 3 large eggs
- 1¼ cups milk
- 2 tablespoons brown sugar (lightly packed)
- ½ tablespoon cinnamon
- ¼ teaspoon salt
*Bite size / medium cubes
TOPPING
- ½ tablespoon cinnamon
- ¼ cup brown sugar (lightly packed)
- 3 tablespoons flour
- 3 tablespoons butter
EXTRAS
- 2 tablespoons hazelnuts, almonds or walnuts (optional)
- 2-3 tablespoons powdered sugar
- 1 cup maple syrup (more or less)
BREAKFAST CASSEROLE
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Pre-heat oven to 375F/190C. Â I used an 11 x7 inch / 28x18cm rectangle casserole dish.
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Melt the butter and spread it on the bottom of the casserole dish, top with the cubed sweet bread, set aside.
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In a large bowl whisk together the eggs and milk until well combined, whisk in the cinnamon, brown sugar and salt. Pour the egg mixture over the cubed bread and gently toss to coat.
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Top the soaked bread cubes with the crumb mixture, bake for approximately 30-35 minutes then raise the heat to 400F/200C and continue to bake for 8-10 minutes until puffy and baked through. Let sit 5 minutes, serve with maple syrup and or powdered sugar. Enjoy!
TOPPING
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In a small bowl mix together the cinnamon, brown sugar and flour, cut in butter and combine to form small crumbs. I used a food processor and I also added 2 tablespoons of hazelnuts, I pulsed until I got a coarsely crumb mixture.
To freeze – Cool completely then cover with plastic wrap, then foil and freeze. Thaw overnight in the refrigerator then remove the plastic wrap, cover with foil and reheat in the oven at 350°F for 20 minutes until warmed through.
Calories: 183kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 249mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 370IU | Calcium: 89mg | Iron: 1mg
Updated from April 2, 2017
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