Easter Breakfast Bake
This Easter Brunch recipe is the perfect make-ahead casserole & tastes just like a carrot cake!
Foto: Spend With Pennies
Ingredients
- 12 slices cinnamon bread (cut into 1-inch cubes, about 12 cups )
- 1 cup shredded carrot
- ⅔ cup crushed pineapple (drained and squeezed very dry)
- ½ cup raisins
- 8 eggs
- 2 cups milk
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 1 teaspoon orange zest
- ¼ cup chopped pecans
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons coconut flakes
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Steps
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Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.
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In a medium bowl, combine cream cheese mixture ingredients until fluffy.
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Grease a 9x13 inch baking dish. Layer half of the bread cubes in the pan. Sprinkle with half of the carrots, pineapple and raisins. Dot with the cream cheese mixture. Top with remaining bread and the other half of the carrots, pineapple, and raisins.
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In a bowl, stir together the eggs, milk, brown sugar, and cinnamon. Pour over the casserole, cover with foil and refrigerate overnight.
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Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
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Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
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Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and casserole is set.
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Cool 15 minutes before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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