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Make-Ahead Easter Brunch Casseroles

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A delightful duo of savory strata and sweet overnight French toast casserole, perfect for hassle-free Easter brunch.

Ingredients

  • 10–12 cups cubed day-old bread (country loaf or brioche) — for the strata
  • 1 loaf challah or brioche, cubed (about 10 cups) — for the French toast
  • 8 large eggs
  • 3 cups milk (whole or 2%) — for savory strata
  • 2½ cups milk or half-and-half — for overnight French toast
  • 1–1½ cups grated cheese (cheddar, gruyère, or a combo)
  • 1 lb breakfast sausage, browned (or 2 cups sautéed vegetables—spinach + mushrooms for vegetarian option)
  • 1 small onion, diced
  • 1 tsp salt
  • ½ tsp pepper
  • Pinch of nutmeg (optional)
  • 2 tbsp chopped fresh herbs (parsley, chives)
  • ¾ cup sugar (or ⅓ cup maple syrup + ⅓ cup sugar) — for French toast custard
  • 2 tsp cinnamon — for French toast
  • 1 tsp vanilla — for French toast
  • Butter for greasing the baking dish
  • Optional: streusel or pecans for topping the French toast

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Brown the sausage in a skillet over medium heat; drain excess fat. If using vegetables, sauté onion until translucent, add mushrooms and spinach, and cook until soft. Let cool slightly.
  3. Layer half the cubed day-old bread in the prepared dish, sprinkle half the grated cheese, half the cooked sausage or veggies, and half the herbs. Repeat with remaining bread, cheese, meat/veg, and herbs.
  4. Whisk together 6 eggs, 3 cups milk, salt, pepper, and nutmeg until smooth. Pour over bread layers, pressing gently to soak.
  5. Cover and refrigerate overnight or at least 4 hours.
  6. Bake uncovered for 45–55 minutes until golden and set. Let rest for 10 minutes before serving.
  7. For the French toast, butter another 9×13-inch dish and add cubed brioche or challah.
  8. Whisk together 2 eggs, 2½ cups milk or half-and-half, sugar, cinnamon, and vanilla until combined.
  9. Pour custard over bread cubes, pressing gently. Cover and refrigerate overnight.
  10. Bake the French toast at 350°F (175°C) for 35–45 minutes until golden. Serve warm with syrup and fruit.

Notes

Use day-old bread for best results. For dairy-free options, substitute plant milk and use egg replacer. Adjust sugar if serving with sweet sides.

Find it online: https://www.wholesomeeasy.com/easter-brunch-make-ahead-recipes/