Cranberry Apple Breakfast Casserole with Streusel Topping
This festive breakfast casserole combines tender cinnamon-spiced apples with tart cranberries and cubes of sourdough bread, all bound together in a creamy custard made with Greek yogurt and eggs. The dish is topped with a golden streusel mixture of oats, whole-wheat flour, and chopped nuts for added texture and flavor. Perfect for holiday mornings or special brunches, this make-ahead casserole can be assembled the night before and baked fresh in the morning. The combination of sweet and tart flavors, along with the satisfying bread pudding texture, makes it an ideal centerpiece for feeding a crowd during the Christmas season.
Ingredients
- 2 tablespoons unsalted butter, softened, divided
- 3 large sweet tart apples, peeled and diced
- ⅝ cup whole cranberriesdried cranberries1:1vegetarian
sweeter, chewier texture
- 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
- ⅓ cup whole-wheat pastry flour
- ¼ cup rolled oats
- 3 tablespoons maple sugar or brown sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 3 tablespoons unsalted butter, melted
- ½ cup chopped walnuts or pecans
Instructions
- 1
Melt butter in large skillet over medium heat
- 2
Add apples and cook until browning and tender
- 3
Remove from heat and stir in cranberries
- 4
Butter casserole dish with remaining butter
- 5
Whisk eggs in large bowl
- 6
Add yogurt, milk, maple syrup and cinnamon and whisk to combine
- 7
Add bread and apple mixture and stir until combined
- 8
Transfer to prepared baking dish
- 9
Cover with foil and refrigerate
- 10
Stir flour, oats, sugar, cinnamon and salt in medium bowl
- 11
Drizzle melted butter over oat mixture and toss with fork
- 12
Add nuts and stir to combine
- 13
Refrigerate topping separately
- 14
Preheat oven to 350 degrees F
- 15
Remove casserole and topping from refrigerator
- 16
Bake covered until heated through and steaming
- 17
Break up any large clumps in topping if necessary
- 18
Remove foil and sprinkle streusel topping over casserole
- 19
Continue baking until topping is golden and casserole is puffed
- 20
Cool 10 minutes before cutting into squares
- 21
Warm additional maple syrup if desired
Tips
Use firm apples like Honeycrisp or Gala that hold their shape when cooked and provide the right balance of sweet and tart flavors.
Make sure bread cubes are stale for better absorption of the custard mixture - leave fresh bread out overnight or toast lightly in the oven.
Break up any large clumps in the streusel topping before sprinkling over the casserole to ensure even browning and distribution.
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in microwave or warm in low oven.
Assemble casserole and prepare streusel topping up to 24 hours in advance. Keep refrigerated separately until ready to bake.
Serve warm cut into squares with additional warm maple syrup on the side for drizzling.
Common Mistakes
Use stale bread to avoid soggy texture from too much moisture absorption
Don't skip the covered baking time or the center may not cook through properly
Break up large clumps in streusel before adding to prevent uneven browning
Substitutions
FAQ
Can I make this casserole ahead of time?
Yes, assemble the casserole and prepare the streusel topping up to 24 hours in advance. Keep them refrigerated separately and add the topping during the final baking stage.
What if I don't have stale bread?
Cut fresh bread into cubes and leave out overnight, or toast lightly in a 300°F oven for 10-15 minutes until slightly dried but not browned.
Can I freeze this breakfast casserole?
Yes, freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in refrigerator before baking, adding extra time if needed.