Ol' Glory Breakfast Casserole
From keni 14 years ago
- 1 1/4 hours to make
- Serves 6-8
This easy breakfast custard casserole gets a burst of color, and flavor, from sweet, in season berries.
Ingredients
- 1lb loaf bread(French, Italian, potato, egg, etc) shopping list
- 5T butter, divided(COLD) shopping list
- 8oz cream cheese(COLD) shopping list
- 1pt fresh berries(suggest about 3/4 blueberries, and 1/4 red raspberries, but you can sub blackberries or even strawberries, if desired) shopping list
- 6T brown sugar, divided shopping list
- 1/2t fresh ground nutmeg shopping list
- 5 large eggs shopping list
- 1 1/2 cups half and half shopping list
- 1/4 cup honey shopping list
- dash of kosher or sea salt shopping list
How to make it
- Place 1T butter in bottom of 12 or 14 inch cast iron skillet(can use a 9X13 casserole, if needed) and place in oven which is preheating to 350.
- Meanwhile, whisk together eggs, half and half, honey and salt, until frothy.
- Grate or finely chop remaining butter and cream cheese. (I freeze mine, then use my cheese grater:)
- Remove skillet from oven and make sure butter has coated the entire bottom.
- Break up about 3/4 of the loaf of bread into about 1/2 inch pieces over butter.
- Sprinkle with the grated cream cheese and butter.
- Add berries to the top of the cream cheese and butter.
- Sprinkle with 1/4 cup of the brown sugar and the nutmeg.
- Add remaining pieces of bread over the top.
- Pour the egg mixture over entire thing, slowly, making sure to cover all the bread, well.
- Sprinkle with remaining 2T of brown sugar.
- Bake at 350 for about 1 hour, checking at about 45 minutes, and removing when eggs are completely set.
- Let rest about 5 minutes before cutting to serve.
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