Apple Raisin Breakfast Casserole with Bacon and Cinnamon Bread
A hearty breakfast casserole combining cubes of cinnamon raisin bread soaked in a creamy egg custard with tender apple pieces, crispy bacon, and plump raisins. The bread absorbs the rich egg mixture while baking, creating a French toast-like texture with bursts of sweet fruit and savory bacon throughout. Perfect for weekend brunches, holiday mornings, or feeding a crowd, this make-ahead friendly dish can be assembled the night before and baked fresh in the morning. The combination of sweet cinnamon bread with tart Granny Smith apples creates a balanced flavor that appeals to both kids and adults.
Ingredients
- 6 strips bacon, diced
- 6 eggs
- 1 ½ cup milk
- 6 cups cinnamon raisin bread, store-bought or homemadebrioche1:1
More luxurious texture
- 2 granny smith apples
- ½ cup raisins(optional)
Instructions
- 1
Heat a large skillet over medium-high heat
- 2
Add bacon to the hot skillet and cook until crispy
- 3
Remove bacon to a paper towel lined plate to drain
- 4
Beat together the eggs and milk in a large mixing bowl
- 5
Slice the bread into cubes and place in the mixing bowl
- 6
Core the apples and cut into bite-sized pieces
- 7
Add apples, almost all of the bacon, and raisins to the mixing bowl
- 8
Mix everything together with a wooden spoon, ensuring all bread is coated in egg mixture
- 9
Pour into a casserole dish and spread into an even layer
- 10
Sprinkle remaining bacon on top
- 11
Preheat oven and let casserole ingredients marry before baking
- 12
Bake until the casserole is set and golden on top
- 13
Remove from oven and let stand before serving
Tips
Let the casserole rest after combining ingredients so the bread can absorb the egg mixture for better texture
Use day-old bread for firmer texture that holds up better during baking
Reserve some bacon for topping to add visual appeal and extra crunch
Good to Know
Refrigerate leftovers for up to 3 days. Reheat individual portions in microwave or cover and warm in 325°F oven.
Assemble casserole completely, cover tightly, and refrigerate overnight. Bake directly from refrigerator, adding 5-10 minutes to cooking time.
Cut into squares and serve warm. Pairs well with maple syrup, fresh fruit, or a dollop of yogurt.
Common Mistakes
Don't skip letting the bread soak in the egg mixture to avoid dry spots
Avoid overbaking to prevent tough, rubbery texture
Substitutions
FAQ
Can I make this casserole dairy-free?
Yes, substitute the milk with unsweetened almond milk, oat milk, or your preferred plant-based milk. The texture will be slightly less rich but still delicious.
How long will this keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator. Reheat individual portions in the microwave for 1-2 minutes or until warmed through.
Can I freeze this breakfast casserole?
Yes, wrap cooled casserole tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in refrigerator before reheating.