I admit to a special affection for breakfast recipes that can be prepared the night before to make the morning meal as simple a job as pouring a bowl of cold cereal. And I have an even greater affection for fresh strawberries and blueberries, which makes this easy strawberry-blueberry breakfast casserole an object of affections indeed!
Sweet local strawberries are in season now and they are certainly available in abundance. Now I don’t eat eggs, but my husband does enjoy them, so this casserole was for him as it contains loads of eggs, milk, cream cheese and bread along with the berries making this breakfast casserole go a long way during the day, and it’s a perfect solution for feeding a family or morning guests — they’ll certainly be enticed by the smells as the casserole bakes in the morning. Leftovers can also easily be wrapped in aluminum foil, stored in the refrigerator for a couple of days, and reheated in the oven.
Generously grease a 9×13 inch baking pan. Layer half of the bread pieces over the bottom and sprinkle the cream cheese over the top. Scatter the strawberry slices and blueberries evenly over the cream cheese and layer the remaining bread pieces on top.
Beat the eggs together with the milk, maple syrup or brown sugar, vanilla and cinnamon in a mixing bowl. Gently pour the egg mixture over the casserole, trying to soak the bread evenly. Cover with tin foil and refrigerate overnight or up to 24 hours.
The next morning, leave the foil covering on and bake at 375° for 25 minutes. Remove the foil and continue to bake until the eggs have set and the casserole has puffed, about 25 minutes. Do not brown.
Remove from heat and let stand for 10 minutes before serving.