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–+ servings

Sweet Breakfast Casserole

Overhead photo of a sweet breakfast dish made with ricotta cheese, fruity jam, eggs, bread, and fresh strawberries.
Deliciously indulgent and impossibly easy, this sweet breakfast casserole is about to become your new morning hero. Think: lightly-golden crisp edges, a soft vanilla-kissed center, silky pockets of creamy ricotta cheese, and sweet swirls of jammy fruit preserves baked into every bite. Top it off with sliced fresh berries along with a generous dusting of confectioners' sugar and you've got a dessert-worthy breakfast everyone will rave about.
Author: Cheyanne Holzworth
Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8 servings

Equipment

  • 1 8x11-inch OR 9x13-inch Casserole Baking Dish (for baking breakfast casserole)
  • 1 Medium Mixing Bowl (for making egg custard)

Ingredients

  • 3 Cups Whole Milk
  • 10 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Orange Zest (about ½ an orange)
  • 1 Cup Ricotta Cheese
  • 1 TBS Unsalted Butter
  • 1 Loaf Brioche Bread – cut into ¾’’ cubes (about 1 pound)
  • 1 (12 ounce) Jar Fruit Preserves (I typically use Bonne Maman Strawberry Preserves)
  • As Needed Kosher Salt
  • 1/3 Cup Sliced Almonds
  • 3 TBS Heavy Cream (substitute: whole milk or half-and-half)
  • Optional Garnishes: Sliced Fresh Fruit, Fresh Mint Leaves, and Powdered Sugar

Instructions

  • Make Egg Custard: In a medium bowl, whisk together the milk, eggs, vanilla extract, orange zest, and ¼ teaspoon salt. Then set the bowl aside.
  • Grease Pan, Add HALF the Bread: Grease an 8x11’’, or 9x13’’ baking dish with the butter.
    Then, add half of the bread cubes to the prepared baking dish, arranging them to cover the bottom of the dish.
  • Add Half the Egg Custard: Slowly, and evenly, pour half of the egg-milk mixture (about 2 1/2 cups) over the bread in the casserole dish.
  • Layer in Fruit Preserves and Ricotta Cheese: Dollop half of the ricotta cheese (1/2 cup) over the soaked bread, being sure to drop the ricotta by the spoonful evenly over the bread.
    Next, dollop half of the preserves (1/2 cup) over the top of the casserole.
    Arrange the remaining bread cubes evenly over top of the preserves.
    Then, slowly pour the remaining egg-milk mixture over the bread.
    And finally, spoon the remaining ricotta and jam evenly over the top.
  • Cover and Refrigerate Casserole - optional: For best results, cover the sweet breakfast casserole tightly with plastic wrap and refrigerate overnight.
    If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Remove and discard plastic wrap.
  • Preheat the oven to 350 degrees F.
    While the oven preheats, Use a pastry brush to gently brush the top of the casserole with the heavy cream. Then, sprinkle the almonds all over top.
  • Bake Sweet Breakfast Casserole: Place the casserole into the preheated oven and bake UNCOVERED, for 55 minutes – 1 hour 15 minutes, or until the casserole is puffed up, golden brown, and the center is set (meaning, the casserole doesn't jiggle when you shake the pan). (SEE NOTES)
  • Let Dish Cool Slightly, then Garnish: Remove the breakfast casserole from oven, place the pan on a wire rack, and let cool for 10 minutes.
    Scatter fresh mint leaves and sliced or chopped berries over the top of the casserole and then dust powdered sugar all over the top.
  • Slice and Serve Sweet Breakfast Dish: Use a sharp knife to cut the sweet breakfast bake into squares and serve immediately. Enjoy!

Video

Notes

  • While I recommend brioche bread for this breakfast bake, you can use any bread you would like. For the most luxurious, rich mouthfeel I suggest a buttery yeast bread similar to brioche, such as challah. But potato bread or Hawaiian rolls work great too.
  • You need stale, day old bread for this strata. Fresh brioche bread will completely disintegrate into the egg and milk mixture.
  • However, if all you have is fresh bread, do NOT worry! You can just toast the bread to get the same results as stale bread. Place the cubes of bread on a sheet pan and toast them in a 250 degree F oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
  • Dislike ricotta? You can easily substitute goat cheese in an equal amount.
  • If you want a pretty design on top of your casserole, you can use a butter knife to gently swirl through the ricotta and preserves to create a pattern.
  • For the BEST flavor and results, refrigerate the sweet casserole, covered tightly, overnight. Giving the bread time to really soak up the egg mixture makes a world of difference. Nevertheless, you can bake it the same day if needed. Just make sure you let the casserole sit on the counter for at least 30 minutes to soak up some of the flavor while the oven preheats.
  • If the top of the breakfast bake is browned to your liking before the center is set, lightly tent the top of the baking dish lightly with aluminum foil and continue cooking.
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 520kcal    Carbohydrates: 57g    Protein: 19g    Fat: 23g    Saturated Fat: 10g    Cholesterol: 327mg    Sodium: 373mg    Potassium: 282mg    Fiber: 1g    Sugar: 26g    Vitamin A: 895IU    Vitamin C: 4.8mg    Calcium: 239mg    Iron: 1.9mg
Course: Breakfast, entree
Cuisine: American