Cranberry Walnut Make-ahead Breakfast Casserole

By Katie Trant | Last Updated: January 17, 2018

Having family and friends over has got to be simultaneously one of the best and one of the most challenging parts of the holiday season. I love the dinners and parties and potlucks, but when you’ve got overnight guests feeding everyone breakfast can be a bit of a challenge. The solution? Make ahead breakfast casserole!

One of our favorites is the overnight French Toast / Strata / Bread Pudding approach, which is great because it also uses up old bread. You cube the bread, layer it into a buttered casserole dish along with some other ingredients, and then pour an egg custard over top. It goes into the fridge for an overnight soak, and when breakfast times rolls around all you need to do it pull it out of the fridge and pop it into the oven.

In this particular version, we’ve paired a delicious sourdough rye bread with dried cranberries, toasty walnuts, orange, and a touch of ginger for a seasonal flare. It’s sweetened with maple syrup and a bit of orange juice, which goes well with the subtle flavor and tang of the sourdough rye bread.

This recipe serves 4 people generously, but it easily doubles (or triples!) if you’re feeding a crowd. Leftovers will last several days in your fridge, or, you can wrap squares in foil and tuck them away in the freezer for breakfast on a busy morning. You’ll thank yourself!


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Cranberry Walnut Make-ahead Breakfast Casserole

 

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