Saturday, June 30, 2018

Blueberry and Bagel Overnight Casserole with Toasted Pecans ~ Crowned with A Scrumptious Crumb Topping!

When a neighbor generously shared some extra bagels with us recently, I knew immediately that I wanted to use them in an overnight casserole.  I elected this marvelous bagel casserole filled with luscious blueberries and crowned with a scrumptious crumb topping!

This blueberry and bagel overnight casserole is a terrific way to utilize leftover bagels and makes such a wonderful breakfast treat...definitely guests worthy!

                                How To Make Early Risers Out of Them...

                    They're Not Gonna Sleep Late With This In The Oven!


As adapted from 365 Days of Baking & More's Blueberry Bagel Breakfast Bake Recipe

Serves approx. 10-12

Ingredients

The Casserole
  • 5 large plain, blueberry, cinnamon-sugar or french toast bakery bagels (I used plain, cause that's what I had), each torn into eighths
  • 12 oz. (about 2 c.) fresh blueberries, cleaned and dried
  • 1/2 c. toasted medium-chopped pecans
  • 8 large eggs
  • 2 c. whole or 2% milk (I used 2%, cause that's what I had)
  • 1/2 c. heavy cream (I used evaporated milk)
  • 3/4 c. granulated white sugar
  • 2 tsp. pure vanilla extract
  • Butter-flavored non-stick cooking spray 

The Crumb Topping
  • 1/2 c. all-purpose flour
  • 1/2 c. packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 c. (1 stick) cold butter (I used salted, cause I always do), cut into small pieces

The Garnish
  • Whipped Cream*
    
                                        Because You Are Worth It!
                                                        Enjoy!
                                                                              
Directions

The Casserole
  1. Spray a 9" x 13" glass or ceramic baking dish with the cooking spray.
  2. In a large bowl, gently toss together the bagel pieces, blueberries and pecans.
  3. Using an electric mixer, whisk together on medium speed the eggs, milk, cream, sugar and vanilla, just until well blended.  (Or, whisk by hand...I used the mixer.)
  4. Pour the custard over the bagel mixture and gently toss...then, pour into the prepared baking dish.  Cover with cellophane wrap and place in the fridge overnight.
The Topping*
  1. Place the flour, brown sugar, cinnamon and salt into a food processor.  Add the butter and briefly pulse until the mixture looks like coarse meal (don't over process).  Or, mix the dry ingredients well and use a pastry cutter to blend in the butter.
  2. When ready to bake the next morning, Preheat the Oven to 350ยบ.
  3. Uncover the casserole and scatter the crumb mixture evenly over the top.  Bake uncovered for approximately 45-50 minutes, or until the top is light golden-brown and a knife inserted into the center comes out almost clean.
  4. Garnish with whipped cream* (optional).
*Tips
  • You can prepare the topping right before baking the casserole...or make it the night before and store in a plastic food storage bag in the refrigerate overnight.
  • For homemade Whipped Cream, see my Unorthodox Black Bottom Pie Shots.

Serve fresh, cut-up fruit with this fabulous overnight blueberry and bagel casserole and enjoy a hassle-free morning with your family and/or guests!

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