In this Cranberry Walnut Make-ahead Breakfast Casserole, we've paired a delicious sourdough rye bread with dried cranberries, toasty walnuts, orange, and a touch of ginger for a seasonal flare. It's sweetened with maple syrup and a bit of orange juice,
Place half of the bread cubes in the prepared pan. Scatter half of the walnuts and half of the cranberries over top. Repeat with the remaining bread, walnuts, and cranberries.
Whisk together the maple syrup, orange juice, ginger, eggs, and milk.
Pour the wet mixture over the bread and shake the pan to distribute evenly.
Cover the loaf pan in plastic wrap and place in the fridge to sit overnight.
When you are ready to bake, Preheat your oven to 350°F.
Place the casserole in the oven and bake for 35-45 minutes, until puffed and golden on top. Check that the center is cooked through.
Remove from the oven and let rest for 10 minutes before slicing.
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