Orange Marmalade Breakfast Bake

This sweet breakfast bake is perfect for feeding a crowd!

Looking for something a little different to serve at brunch? I’ve got you covered! Usually, we think of breakfast bakes as egg dishes of some sort, but today I have a sugary-sweet orange marmalade dish that’s sure to impress friends and family!

This recipe keeps it simple with French bread, butter, marmalade, and walnuts taking center stage. There’s also a healthy dose of cream and vanilla, as well as a few spices to bring everything to the next level of deliciousness.

First, cut the French loaf into 24, 1/2 inch thick slices, and then butter them. The recipe below calls for 3 tablespoons of butter, but we all know you really measure butter by what your heart is telling you. If you want more, I say go for it.

Once your bread is buttered, place a layer on the bottom of your 9×13 baking dish, butter side down. Pour on a jar of marmalade, and then top with more buttered bread, this time butter side up.

Once you have all of that in your casserole dish, it’s time for the secret sauce. Here’s where the magic happens. Mix eggs, heavy cream, sugar, and a few other spices in a large bowl, then pour it over the bread. At this point, you’ll place the dish in the fridge and let it set for at least two hours. You can also keep it in the fridge overnight for an easy breakfast in the morning!

All that’s left to do is sprinkle walnuts on top and bake for 40-50 minutes. While that’s baking, whip up the easy orange syrup and pour right on top!

This is one breakfast casserole you’re friends and family won’t be able to get enough of. Go ahead and see how easy this delicious dish is for yourself!

Orange Marmalade Breakfast Bake

The perfect sweet marmalade breakfast bake to feed a ccrowd!

Serves 10-12; 20 minutes to prepare, 1 hour cook time, 2 hours inactive

Ingredients
  • 3 tablespoons butter, softened
  • 24 slices French bread (1/2 inch thick)
  • 1 jar (12 ounces) orange marmalade
  • 6 large eggs
  • 2 cups milk
  • 3/4 cup heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1/3 cup finely chopped walnuts
Syrup
  • 1 1/4 cups maple syrup
  • 1/3 cup orange juice
  • 2 teaspoons grated orange zest
Preparation
  1. Preheat oven to 350° and grease a 13x9-in. baking dish
  2. Spread butter over one side of each bread slice. Arrange half of the bread slices overlapping in the prepared baking dish, buttered side down.
  3. Spread butter over one side of each bread slice. Arrange half of the bread slices overlapping in the prepared baking dish, buttered side down.
  4. Spread marmalade over bread slices and top with remaining bread slices, buttered side up.
  5. Spread marmalade over bread slices and top with remaining bread slices, buttered side up.
  6. Whisk eggs, milk, sugar, vanilla, nutmeg, and cinnamon in a large bowl until blended. Pour over bread. Refrigerate, covered, for at least two hours. (You can leave it overnight for an easy breakfast in the morning too!)
  7. Whisk eggs, milk, sugar, vanilla, nutmeg, and cinnamon in a large bowl until blended. Pour over bread. Refrigerate, covered, for at least two hours. (You can leave it overnight for an easy breakfast in the morning too!)
  8. Remove casserole from the refrigerator after the allotted time and sprinkle with walnuts. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 40-50 minutes.
  9. To make the syrup, combine maple syrup, orange juice, and zest in a small saucepan until warmed up. Drizzle over individual servings like you would pancakes.

Recipe adapted from Taste of Home.