Breakfast & Brunch | May 4, 2016

Overnight Breakfast Berry Bake with Caramel Syrup

Overnight Breakfast Berry Bake with Caramel Syrup

Overnight Breakfast Berry Bake with Caramel Syrup

My favorite meal of the day is breakfast. You’ve probably noticed by the amount of breakfast recipes I have on ABK. I love pancakes, waffles, breakfast casseroles and quiches. My perfect breakfast consist of something savory and something sweet like pancakes or waffles, biscuits (and a little gravy), sausage, bacon or ham and fruit. That’s all.
I’m never that person who goes to a breakfast restaurant and orders all sweet, or all savory.  I’m more like give me one of everything sweet and salty!!!

Overnight Breakfast Berry Bake with Caramel Syrup

But seriously. I have a hard time deciding, so it’s usually sweet for me, savory for Grant and then he hands over his food to share. He’s nice like that.

Overnight Breakfast Berry Bake with Caramel Syrup
Overnight Breakfast Berry Bake with Caramel Syrup

I felt the need to tell you this in case you are planning brunch for MOM this weekend. Women want it all. Sweet, savory, fruity, eggy, meaty. When you’re planning your menu, do so accordingly! Mom will tell you not to make a fuss, but trust me, she’ll love it if you cook for her.

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I’m teaming up with one of my daughters, Brookie, from Female Foodie for this post. Brooke is my second oldest child and a… (surprise!) food blogger!

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Brooke is a Speech Therapist by day, and a blogger at night. She has mad photography skills and loves to eat out. She and her team of now 20 other Female Foodies capture images of the most delicious food from around the country! Female Foodie also posts delicious recipes and shares them on the blog. If you’re not following Brookie’s blog, you should. Oh and her Insta feed is enough make you hungry 24/7.

overnight french toast

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We thought it would be fun to do a Mother’s Day post sharing two of our favorite super simple overnight breakfast bakes! Both of the recipes are family favorites and are so simple your 10 year old can put them together. In less than 5 minutes. Brookie shared her favorite Overnight Praline Topped French Toast Bake  (pictured above)  and I’m giving you the instructions for my Overnight Breakfast Berry Bake with Caramel Syrup!

Are you ready for this? Let’s get baking.

4.75 from 4 votes
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Overnight Breakfast Berry Bake with Caramel Syrup

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 servings
Author A Bountiful Kitchen

Ingredients

  • 4 large croissants torn up or leftover bread such as french bread
  • 6 large eggs
  • 2 cups half and half or whole milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • 1-2 tablespoons sugar
  • 2 cups berries fresh or frozen

syrup:

  • 1 cup Karo Syrup light
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 teaspoon vanilla
  • pinch of salt

Instructions

  1. Grease a 9x13 pan.
  2. Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.
  3. Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.
  4. Pour the egg mixture over the croissants in pan.
  5. Cover and let sit in fridge overnight or at least 6 hours.
  6. About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1-2 tablespoons sugar.
  7. Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.
  8. Make syrup while breakfast is baking.

For syrup:

  1. Place Karo syrup, cream and sugar into a pan. Bring to boil. Continue cooking at a boil for about 5 minutes. Remove from heat and add 1 teaspoon vanilla and pinch of salt.
  2. When Overnight Berry Bake is done, remove from oven and drizzle about 1/2-1 cup of the syrup over the baked dish. Serve with the remaining syrup on the side. Any leftover syrup may be used for pancakes, waffles, etc.

18 thoughts on “Overnight Breakfast Berry Bake with Caramel Syrup

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  1. Hi, I am planning to make this tonight, for tomorrow! So I let it sit at room temp for about an hour? Thanks for clarifying!

    1. Sorry I missed this comment Meg! It’s not necessary, but yes, I usually let it sit on the counter for about an hour before baking.

  2. 4 stars
    This recipe is great made GL and dairy free!! I used GF bread, coconut milk and coconut sugar. It was AMAZING!!! I didn’t put it in the fridge either because my fam. was hungry and it turned out perfect! LOVE this recipe and will be repeating it often 😉

    1. I ment to give this 5 stars but for some reason it posted with 4 butnit is a fibe star recipe ????

      1. So you replaced all sugar with coconut sugar and the half and half with coconut milk? Just wanted to confirm as my son is GF/DF. Thanks!!

  3. Hi! I’d like to serve this at an upcoming brunch- looks delicious. However, I have to travel about an hour to get to the brunch (after baking). Would it be good served room temp? Or do you have recommendations for a quick heat-up? Thanks!!

    1. I would cook this most of the way at home, for about 30 minutes, and then pop it into the oven for about 15 minutes at 350 just before serving. Good luck! Let me know how this works for you!

    1. Hi Nellie,
      A standard sub for corn syrup is 1 cup of sugar dissolved in 1/4 cup of warm water, stirred well.
      Thanks for reading ABK!
      Si

    1. Kelly,
      Thank you for your positive comments! I love a recipe that can be made earlier and just popped into the oven. Easy!
      Thank you for reading ABK.
      xo,
      Si

  4. Can I use frozen fruit, like frozen berry medley to place on top before baking ? I can’t wait to make this at my family reunion next week.

    1. Hi Ana,
      I recommend thawing and draining in a colander then placing on a paper towel to drain all of the excess liquid off. Then the frozen berries should be safe to use!

  5. 5 stars
    We love this breakfast recipe! I’ve made it twice and both times, everyone loved it! It’s a crowd pleaser- great flavors and texture! The syrup is delicious too!

    1. It’s definitely one of our family favorite recipes too, Mikki! The flavors just go so well together, definitely a crowd pleaser. Thanks for sharing and for reading ABK,
      xo
      Si

  6. 5 stars
    I feel guilty calling this a breakfast dish! It is so good, that it really should be called dessert! I usually make this for a holiday, so I don’t eat it all by myself!

  7. I love this dish!! It is my go-to for almost every evert. I am constantly getting asked for the recipe. We love it! So great for crowds