Easy Easter Bread Breakfast Casserole

Ingredients

• 5-6 cups Colomba bread, cubed* (or any sweet bread or even croissant)
• 2 tablespoons butter melted
• 3 large eggs
• 1 1/4 cups milk
• 2 tablespoons brown sugar (lightly packed)
• 1/2 tablespoon cinnamon
• 1/4 teaspoon salt
• 1/2 tablespoon cinnamon
• 1/4 cup brown sugar (lightly packed)
• 3 tablespoons flour
• 3 tablespoons butter
• 2 tablespoons hazelnuts, almonds or walnuts (optional)
• 2-3 tablespoons powdered sugar
• 1 cup maple syrup (more or less)

Instructions

1. 1

   --- BREAKFAST CASSEROLE ---

2. 2

   Pre-heat oven to 375F/190C. I used an 11 x7 inch / 28x18cm rectangle casserole dish.

3. 3

   Melt the butter and spread it on the bottom of the casserole dish, top with the cubed sweet bread, set aside.

4. 4

   In a large bowl whisk together the eggs and milk until well combined, whisk in the cinnamon, brown sugar and salt. Pour the egg mixture over the cubed bread and gently toss to coat.

5. 5

   Top the soaked bread cubes with the crumb mixture, bake for approximately 30-35 minutes then raise the heat to 400F/200C and continue to bake for 8-10 minutes until puffy and baked through. Let sit 5 minutes, serve with maple syrup and or powdered sugar. Enjoy!

6. 6

   --- TOPPING ---

7. 7

   In a small bowl mix together the cinnamon, brown sugar and flour, cut in butter and combine to form small crumbs. I used a food processor and I also added 2 tablespoons of hazelnuts, I pulsed until I got a coarsely crumb mixture.