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Breakfast Bundt Cake Casserole

Breakfast Bundt Cake Casserole
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Breakfast Bundt Cake Casserole is a comforting and easy-to-make breakfast dish that combines the richness of a bundt cake with the heartiness of a casserole. Perfect for busy mornings or gatherings, it features layers of day-old bread soaked in a sweet and spiced custard, mixed with fresh or frozen fruit and optional nuts or chocolate chips. This versatile recipe can be prepared ahead, customized to various dietary needs, and baked to a golden, caramelized perfection, offering a warm, filling start to your day.

Ingredients

Scale

Main Ingredients

  • 6–8 cups day-old bread, cubed (such as brioche, challah, or French bread)
  • 6 large eggs
  • 2 cups milk or cream (or dairy-free alternative like almond or oat milk)
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (or nutmeg or pumpkin spice)
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh or frozen fruit (berries, diced apples, or alternatives like pears, peaches, bananas)
  • 1/2 cup optional mix-ins: chopped nuts or chocolate chips

Instructions

  1. Prepare Your Ingredients: Cut the day-old bread into cubes or slices that fit comfortably into your bundt pan. In a large bowl, whisk together eggs, milk or cream, sugar, vanilla extract, cinnamon, and salt until smooth and fully combined.
  2. Layer the Bread and Mix-Ins: Grease your bundt pan thoroughly. Place half of the bread cubes evenly in the pan, then sprinkle your chosen fruit and optional nuts or chocolate chips evenly over this layer. Top with the remaining bread cubes to create a layered effect.
  3. Pour the Custard Mixture: Slowly pour the egg and milk mixture over the bread layers, pressing down gently to ensure the liquid penetrates all the bread pieces. Let the casserole sit for at least 15 minutes to allow the bread to fully absorb the custard.
  4. Bake Until Golden: Preheat your oven to 350°F (175°C). Bake the casserole for 45-50 minutes or until the custard is set, the top is golden brown, and edges are slightly crispy. Avoid overbaking to maintain a moist texture inside.
  5. Cool and Serve: Let the casserole cool in the pan for about 10 minutes. Gently invert it onto a serving platter to reveal the beautiful bundt shape and caramelized crust. Serve warm, optionally garnished with powdered sugar, maple syrup, or fresh berries.

Notes

  • Use day-old bread for better custard absorption and to avoid a soggy casserole.
  • Grease the bundt pan well with butter or non-stick spray for easy release.
  • Allow the casserole to rest after pouring custard to ensure even texture.
  • Watch the baking time to prevent dryness; the casserole should be set but moist.
  • Adding nuts or a streusel topping before baking adds a delightful crunch.
  • For vegan versions, substitute eggs with flax or chia seeds mixed with water and use plant-based milk and vegan butter.
  • You can prepare the casserole the night before and refrigerate it, then bake fresh in the morning.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze wrapped well for up to 1 month.
  • Reheat gently to retain moisture and texture.

Nutrition

Keywords: Breakfast casserole, bundt cake casserole, easy breakfast, make ahead breakfast, family brunch, sweet savory breakfast

Find it online: https://ninagourmet.com/breakfast-bundt-cake-casserole/