This Breakfast casserole was scrumptious❤️ We made it from my homemade Easter sweet bread and it turned out great, just as I had hoped😋 It made our Easter morning start out on a delicious note!! I’ve had many of these bakes in the past but they have required an overnight soak, this does not! It was so easy to put together (I actually doubled the recipe to make a large pan) and we served it with some fruit on the side, coffee and/or juice, everybody loved it…try it you’ll love it too!
4 cups of med. cubed sweet bread
3 tablesp butter, melted
1 1/4 cups of whole milk
2 tablesp brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
FOR THE TOPPING:
1/2 tablesp cinnamon
1/4 cup brown sugar
3 tablesp of flour
4 tablesp Butter
Preheat your oven at 350 degrees and use a 9×6 casserole dish (you can double the recipe and use a 9×13 casserole dish, which is what I did)
In a med. bowl whisk together the milk and eggs until combined, then add in the cinnamon, brown sugar and salt, whisk all till well combined. Now add the melted butter to the bottom of the casserole dish, top with the cubed sweet bread and pour egg mixture over top, stir gently till combined, set aside.
In a sm. Bowl mix together the topping ingredients, cinnamon, brown sugar and flour, cut in butter and combine to form lg. crumbs.
Top soaked bread cubes with crumb mixture and bake for approximately 50/60 mins (depending on your oven) until puffy and baked through. Let it sit for about 5 mins before serving … its delicious with syrup, powdered sugar or just plain. Please enjoy!!