breakfast week- Breakfast Casserole

Day three of Breakfast Week is all about the bakes, ‘bout the bakes, no cereal. Today we’ve shaken up our wake up with a healthy Greek yogurt and courgette loaf, and an indulgent raspberry French toast casserole. Give ‘em a try!

 

Alex: Overnight Raspberry French Toast Casserole

If smoothie bowls are taking over Instagram, then breakfast casseroles are certainly making a play for the top spot on people’s foodie Pinterest boards. These hearty breakfast bakes are a great – if rather indulgent – way to kick-start the day, are super quick and simple to make and can usually be prepared the night before (in fact they’re sometimes better when they are!) which means less fuss in the morning.

There’re absolutely loads of recipes, ranging from sweet and fruity bakes to full-English-eqsue sausage and egg-loaded ones. We think they make great weekender breakfast and brunch recipes, and for breakfast week we’ve opted for a delicious raspberry French-toast version:

For the raspberry French toast casserole

1 loaf of French bread, cut into cubes
4 oz. cream cheese
1 tablespoon milk
½ cup powdered sugar
1 cup raspberries
1 cup milk
5 large eggs
2 teaspoons vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup maple syrup

For the Raspberry Syrup

1 cup cold water
2 tablespoons corn starch
½ cup sugar
1 cup raspberries

Method

  1. Start by greasing an 8-x-8 inch casserole dish.
  2. Spread half of the French bread cubes in an even layer over the bottom of the casserole dish.
  3. Mix together cream cheese, milk, and powdered sugar until well combined. The mixture should be fairly thick and definitely not watery. Add more powdered sugar if mixture seems too thin. Pour over the bread cubes and sprinkle with raspberries.
  4. Add remaining bread cubes over the top.
  5. Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over the bread cubes and sprinkle with additional raspberries. Cover with foil and refrigerate overnight.
  6. In the morning, remove casserole from fridge 30 minutes before baking. Preheat oven to 190 degrees C and bake covered for 45 minutes then remove foil and bake for a further 30 minutes or until the centre is set.
  7. During the last 10 minutes of baking time you prepare the raspberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add raspberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately.

You can prepare the syrup the night before and microwave it in the morning if you’re looking to cut back on hassle. You can swap the raspberries for your own favourite berry of choice, and you can also use frozen berries.

 

Clare: Greek Yoghurt Courgette Loaf

breakfast week- Greek yoghurt courgette loaf

To me, weekends mean good breakfasts. Normally one for the hastily-eaten porridge, I like to make a bit more effort for a relaxed Sunday morning. Without wanting to overload on calories and sugar, I scoured the web for a healthy tea loaf recipe; this recipe from SkinnyMs stood out as one to try. Free from refined sugars, packed with vitamins from the courgette and protein-rich due to the Greek yogurt, this loaf is the perfect accompaniment to your morning coffee. Thanks to the courgette and yogurt, this loaf is lovely and moist and therefore doesn’t need any butter.

Ingredients:

  • 1/3 cup coconut oil
  • 3/4 cup honey (or agave syrup)
  • 1 egg
  • 1 cup grated courgette
  • 1 teaspoon vanilla
  • 1/2 cup Greek yogurt (0% fat)
  • 1 1/2 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts or pecans (optional)

Method:

Grease and line a standard-sized loaf tin and pre-heat your oven to 162°C or gas mark 3. Warm the coconut oil slightly to make scooping it out that bit easier. Make sure you don’t heat it so much that it melts. Cream the coconut oil and honey (or syrup) together. Add the egg, courgette, vanilla and yogurt and mix together. Combine all the dry ingredients, apart from the nuts, separately and then add into the wet mix. Once everything is mixed together nicely, add the chopped walnuts. Transfer the mixture to the loaf tin and place in the oven for around 55 minutes or until a skewer comes out clean. Cut into slices and tuck in!

Alex Everill

Alex Everill

Whenever he goes anywhere new, Alex remembers what he ate above all else. Days are always planned around food with life stuff slotted in between, where possible. He loves a good bowl of ramen or phở, a good cup of coffee, anything Medieval and graphic novel adaptations of Shakespeare’s plays.

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