Make-ahead Cranberry Apple Christmas Breakfast Casserole. Make it the day before and refrigerate overnight. It has a crunchy nut streusel topping and is made with vanilla Greek yogurt.
- 2 tablespoons softened unsalted butter, divided
- 3 large firm sweet tart apples, such as honey crisp, Mutsu or gala peeled and diced
- 2/3 cup whole cranberries
- 8 large eggs
- 1 cup vanilla Greek yogurt
- ½ cup milk
- ¼ cup maple syrup plus more for serving if desired
- 2 teaspoons cinnamon
- 6 cups stale sourdough bread cubes, (no crusts) about 12 ounces
- 1/3 cup whole-wheat pastry flour
- ¼ cup rolled oats
- 3 tablespoons maple sugar or brown sugar
- ½ teaspoon ground cinnamon
- pinch salt
- 3 tablespoons unsalted butter, melted
- ½ cup chopped walnuts or pecans
- Make Casserole: Melt 1 tablespoon butter in a large skillet over medium heat. Add apples and cook, stirring until the apples are starting to brown and become tender, 4 to 6 minutes. Remove from the heat and stir in cranberries.
- Butter a 9 by 13-inch casserole dish with the remaining butter.
- Whisk eggs in a large bowl. Add yogurt, milk, maple syrup and cinnamon and whisk to combine. Add bread and the apple mixture and stir with a silicone spatula until combined. Transfer to the prepared baking dish. Cover with foil and refrigerate up to 24 hours.
- Make Streusel Topping: Stir whole-wheat flour, oats, sugar, cinnamon and salt in a medium bowl. Drizzle 3 tablespoons melted butter over the oat mixture, tossing with a fork. Sit until the crumbs are evenly moist. Add nuts and stir to completely combine. Refrigerate separately.
- Preheat oven to 350 degrees F. Remove casserole and topping from the refrigerator.
- Bake casserole, covered, until heated through and steaming, 35 to 40 minutes. The topping may still be cold and stuck together in large clumps- break up any large pieces if necessary. Remove casserole from the oven. Remove foil and sprinkle the top with the streusel topping. Continue baking until the topping is golden and the casserole is puffed, 25 to 30 minutes.
- Allow casserole to cool 10 minutes before cutting into squares to serve. Warm additional maple syrup and serve with the breakfast bake if desired.
- Serving Size: 1/8 casserole
- Calories: 383
- Fat: 16
- Carbohydrates: 46
- Fiber: 4
- Protein: 15