Name: Make-Ahead Easter Brunch Mains
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 10–12 cups cubed day‑old bread (country loaf or brioche); 8 large eggs; 3 cups milk (whole or 2%); 1–1½ cups grated cheese (cheddar, gruyère, or combo); 1 lb breakfast sausage or 2 cups sautéed vegetables (spinach + mushrooms) for vegetarian option; 1 small onion, diced; 1 tsp salt; ½ tsp pepper; Pinch of nutmeg (optional); 2 tbsp chopped fresh herbs (parsley, chives); 1 loaf challah or brioche, cubed (about 10 cups); 2½ cups milk or half‑and‑half; ¾ cup sugar (or ⅓ cup maple syrup + ⅓ cup sugar); 2 tsp cinnamon; 1 tsp vanilla; Butter for baking dish; Optional streusel or pecans

Description

Prepare these crowd-pleasing make-ahead dishes for a stress-free Easter brunch, featuring a savory egg strata and cinnamon French toast.

Ingredients

10–12 cups cubed day‑old bread (country loaf or brioche)
8 large eggs
3 cups milk (whole or 2%)
1–1½ cups grated cheese (cheddar, gruyère, or combo)
1 lb breakfast sausage or 2 cups sautéed vegetables (spinach + mushrooms) for vegetarian option
1 small onion, diced
1 tsp salt
½ tsp pepper
Pinch of nutmeg (optional)
2 tbsp chopped fresh herbs (parsley, chives)
1 loaf challah or brioche, cubed (about 10 cups)
2½ cups milk or half‑and‑half
¾ cup sugar (or ⅓ cup maple syrup + ⅓ cup sugar)
2 tsp cinnamon
1 tsp vanilla
Butter for baking dish
Optional streusel or pecans

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Instructions

For the Savory Strata: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Cook sausage until browned; drain. Sauté onion until translucent; add vegetables if using and cook until soft. Cool slightly.
Layer half the cubed bread in the dish. Sprinkle half the cheese, half the meat/veg, and half the herbs. Repeat layers.
Whisk eggs, milk, salt, pepper, and nutmeg. Pour evenly over the bread, pressing lightly so bread soaks.
Cover and refrigerate overnight or at least 4 hours. If baking immediately, let sit 30 minutes.
Bake uncovered for 45–55 minutes, or until puffed and golden. Let rest 10 minutes before serving.
For the Overnight French Toast: Butter a 9×13 inch dish and add cubed bread in an even layer.
Whisk eggs, milk, sugar, cinnamon, and vanilla. Pour over bread, pressing to saturate.
Cover and refrigerate at least 4 hours or overnight.
In the morning, preheat oven to 350°F (175°C). Sprinkle streusel or nuts if using.
Bake for 35–45 minutes until set and golden on top. Serve warm with maple syrup and fresh fruit.

Notes

For a vegan option, use plant-based milk and a flax/egg replacer. For gluten-free, use gluten-free bread and confirm other ingredients are gluten-free.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Brunch
Method: Baking
Cuisine: American