Description
This Easter Breakfast Bake combines the flavors of carrot cake with a delicious casserole, perfect for Easter brunch! Filled with cinnamon bread, shredded carrots, pineapple, and a creamy topping, it’s a make-ahead dish that’s both indulgent and easy.
Ingredients
Units
Scale
Casserole:
- 12 slices cinnamon bread, cut into 1-inch cubes (about 12 cups)
- 1 cup shredded carrot
- 2/3 cup crushed pineapple, drained and squeezed dry
- 1/2 cup raisins
- 8 eggs
- 2 cups milk
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
Cream Cheese Mixture:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon orange zest
Topping:
- 1/4 cup chopped pecans
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons coconut flakes
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Dry out the bread by leaving it out for a few hours or baking at 350°F for 8 minutes.
- In a medium bowl, mix the cream cheese ingredients until fluffy.
- Grease a 9×13-inch baking dish.
- Layer half of the bread cubes in the dish, then sprinkle with half of the shredded carrots, pineapple, and raisins. Dot with the cream cheese mixture. Repeat with the remaining bread and toppings.
- In a bowl, whisk together eggs, milk, brown sugar, and cinnamon. Pour over the casserole.
- Cover with foil and refrigerate overnight.
- Remove the casserole from the fridge 45-60 minutes before baking. Preheat oven to 350°F.
- In a small bowl, mix the topping ingredients. Sprinkle over the casserole just before baking.
- Bake uncovered for 45-55 minutes, or until a knife inserted into the center comes out clean.
- Let cool for 15 minutes before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg