Easy Easter Breakfast Recipes

Get ready for a holiday morning with the help of these easy, delicious Easter Breakfast Ideas. Each can be made ahead and shared with the kids for maximum delight and ease—including French Toast Casserole.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 571kcal

Author Amy Palanjian

Equipment

Ingredients

6 cups diced bread (sandwich, seedy, or artisanal-style bread, stale is better)
6 eggs
1 cup milk (or heavy cream)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup fresh or frozen fruit (such as fresh or frozen blueberries, fresh or frozen sliced strawberries, sliced bananas, or diced fresh or canned peaches)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan (metal works best here) with nonstick spray or butter.
Add the eggs, milk or cream, vanilla, and cinnamon to a bowl. Whisk to combine thoroughly.
Add the bread to the pan.
Pour the egg mixture over the bread and stir very well to coat the bread. The bread should look very moist.
Add the fruit to the top of the bread, pressing down a little to settle it into the bread.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes.
Serve warm with maple syrup, yogurt, whipped cream, or other desired toppings.

Notes

Store leftovers wrapped in foil or transferred to an airtight container in the fridge for 3-5 days. Warm to serve.
See the post for additional Easter breakfast ideas.
Serve warm topped with maple syrup, yogurt, or whipped cream.
Use sandwich bread, artisanal bread, or French bread. It's a little better texture-wise if the bread is somewhat stale.
Save crusts cut off from the kids' sandwiches in a freezer bag until you have enough to make this recipe.
Double the recipe to bake in a 9x13-inch pan. It may need 4-6 minutes longer to bake through in the center.
Dairy-free: Use nondairy milk or canned coconut milk instead of the milk or cream.
Egg-free: Use 1 1/4 cups ripe bananas pureed in the blender instead of eggs.
Gluten-free: Use a favorite gluten-free bread.

Nutrition