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The Method: Overnight Breakfast Casserole

This is a template for an easy brunch or breakfast which you can put together the night before, then just slide into the oven the next morning.
Both the sweet and savory versions call for 1 lb of bread, cubed. Baguette works great, but so does Red Hen's whole wheat, or a mixture of the 2. You do want a sturdy bread because it will be soaking overnight.
Butter a 8"x8" or 7"x9" baking pan.
Place your cubed bread into the pan.
Beat 4 eggs with 1.5 cups of milk.
Here is where the sweet and savory paths diverge.
For french toast or a sweet breakfast casserole:
Add 1 T of maple syrup, 1t vanilla, 1/4 t salt to the eggs and whisk.
Add thinly sliced apples or raisins if you like (about 1 cup apple, 1/2 cup raisins).
Pour the mixture over the bread, and mix with your hands to make sure all the bread is saturated.
Cover and place in your fridge overnight.
In the morning, preheat your oven to 375.
Mix 2T butter, 2T maple or brown sugar, 1t cinnamon together until it forms little pebbles. Crumbled pecans and/or orange zest are delicious mixed in here, too.
Sprinkle that mixture over the casserole, cover, and bake for 30 minutes.
Remove the cover and bake for another 15-20 minutes (until all of the egg has set).
Let stand for 5-10 minutes before serving with maple syrup, whipped cream, fresh fruit compote... or just enjoy as is.

For a savory version:
Saute half a small onion and 1 clove minced garlic.
Add 3 handfuls of chopped spinach, and/or 1 grated sweet or regular potato, or chestnut mushrooms, season with salt and pepper and cook until soft.
Add any fresh herbs you might have (chives or thyme would be lovely).
If you want to add meat, cook 3 strips of bacon or 2 sausages in a separate pan.
Grate 2 cups of sharp cheddar or alpine cheese.
Mix the veggies and/or meat and half the cheese into your egg and milk mixture, then pour over your cubed bread.
Mix with your hands to make sure all the bread is saturated.
Cover and refrigerate overnight.
In the morning, preheat your oven to 375.
Sprinkle the remaining cup of grated cheese over your casserole (and maybe some freshly ground black pepper and more fresh herbs), cover, and bake for 30 minutes.
Remove the cover and bake for a further 15-20 minutes (until all of the egg has set).
Let sit for 5-10 minutes before serving.
This recipe can be doubled; use a 9"13" pan if you need to feed a crowd.