Berry Good Morning Breakfast Casserole (oamc)

"Adapted from "Mega Cooking" by Jill Bond."
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:




  • Trim crusts off the bread and cut into cubes.
  • Cut cream cheese into i/2 inch cubes.
  • Spray a 13x9 inch baking pan with non stick baking spray.
  • Arrange 1/2 of bread cubes in the bottom of the pan.
  • Top with 1/2 of the cream cheese cubes, mixing the layers somewhat (you do not want smooth layers).
  • Mix all berries together and pour on top.
  • Top with remaining cream cheese and then ending with remaining bread cubes.
  • In large bowl beat together remaining ingredients.
  • Pour entire mixture on top.
  • This can be frozen as is or baked at 350 degrees for 30 minutes and then frozen. Be sure to wrap and label before freezing.
  • To reheat:

  • from raw: thaw in fridge overnight then bake as directed above.
  • from baked: cover with oven proof lid and bake at 375 degrees for 30-45 minutes or until completely warmed through.
  • Serve with your favourite syrup.

Questions & Replies

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  1. The recipes left out one critical preparation step for this dish. You MUST let it set for at least a few hours (better overnight!) before you bake it! So pour the egg mixture over the bread, cream cheese & fruit, cover & refrigerate. Then bake covered at 350 for 30 minutes, remove the cover and bake for an additional 30 minutes. I used frozen strawberries, so I had to bake an additional 10 minutes to accommodate the extra liquid.<br/><br/>Also, a little hit of maple syrup made all the difference if you want some sweetness. I thought this was delicious!
  2. I really had high hopes for this and ended up not caring for it at all. To make it better, next time I would use half the bread (and choose a sweet variety, not plain white), half the cream cheese, and add sugar. This was not sweet, except the sweetness of the berries, even though I used extra honey.
  3. Changes I made: Only used about two thirds of a loaf of bread. Only used one 8-ounce block of cream cheese instead of two. Used frozen blueberries and frozen chopped peaches as that was what I had on hand. Results: It was tasty but not overwhelmingly so. I think it would really need to be jazzed up somehow for me to make it again. I think I would enjoy much more fruit and much less bread, and I could probably get away with using less milk and fewer eggs. Also, it took at least an hour to bake.
  4. I'm giving this 4 stars because it tasted really good, but I had a heck of a time with the preparation. I prepared this as stated, but it made a ton. I had a high-edged 13x9 pan (like one for lasagna) that was almost overflowing. I had to bake it for an hour and a half (I covered it after 30 minutes to avoid burning) before the egg mixture would set in the middle. I did use frozen berries - maybe that's what did me in. I'm going to try this one more time with fresh ones because I really want to love this recipe.
  5. Made this for a church meeting. I loved it. Ladies all loved it. I used day-old French bread and tore pieces rather than cubed. I did have to bake about 1 hour at 375F. I will make again, maybe using other berries.



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