There are some breakfasts that just feel a little extra special, and this chocolate cherry protein breakfast casserole is one of them.

It’s rich, chocolatey, packed with juicy cherries, and somehow tastes like chocolate-covered cherries for breakfast. Even better? The protein is baked right into the custard. Instead of using protein powder, I whisk Chocolate Silk Protein with eggs to create a simple custard that soaks into soft challah bread before baking until golden.

I love assembling this the night before so breakfast is basically done when everyone wakes up. It’s perfect for busy weekdays, slow summer mornings, holiday brunches, or whenever you want something that feels homemade without a ton of work.

Why you’ll love this recipe

• A simple way to add protein without using protein powder
• Perfect for making the night before
• Great for feeding a crowd
• Freezer-friendly
• Chocolate and cherries are one of my favorite flavor combinations

Recipe tips

• Challah is my favorite bread for this recipe because it bakes up soft in the center with perfectly golden edges.
• Fresh cherries become sweet and jammy as they bake, making every bite taste like a chocolate-covered cherry.
• Tear the bread into rustic pieces instead of cutting perfect cubes. You’ll get lots of crispy edges.
• Let the casserole rest for about 10 minutes before serving so it’s easier to slice.

Make ahead

This recipe was made for meal prep. Assemble everything the night before, cover, and refrigerate. The next morning, all you have to do is bake it.

If you’re making it the same day, let the bread soak for at least 30 minutes before baking.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F oven until heated through.

Freezing

Assemble the casserole but don’t bake it. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Frequently asked questions

Can I use brioche instead of challah?

Absolutely. Brioche works well, but I prefer challah because it has a little more structure and holds up beautifully in the custard.

Can I use frozen cherries?

Yes! Just thaw them first and drain off any excess liquid before adding them to the casserole.

Can I make this without chocolate chips?

Of course. The chocolate chips make it feel a little more indulgent, but the casserole is still delicious without them.

Chocolate Cherry Protein Breakfast Casserole

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Ingredients 

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For the casserole

• ▢ 2 loaves challah bread torn into large chunks
• ▢ 1 bottle Chocolate Silk Protein
• ▢ 8 large eggs
• ▢ 1/2 tsp kosher salt
• ▢ 1 cup fresh cherries pitted and halved
• ▢ 1/2 cup semi-sweet chocolate chips
• ▢ Butter or cooking spray for greasing the baking dish

Optional for serving

• ▢ Powdered sugar

Directions 

• Grease a large 5-quart rectangular baking dish with butter or cooking spray.
• Add the torn challah, fresh cherries, and chocolate chips to the baking dish. Toss gently to distribute.
• In a large bowl, whisk together the Chocolate Silk Protein, eggs, and kosher salt until completely smooth.
• Pour the custard evenly over the bread mixture, gently pressing the bread down so it absorbs the liquid.
• Cover and refrigerate overnight, or let sit for at least 30 minutes.
• Preheat the oven to 350°F.
• Bake uncovered for 45–55 minutes, or until the casserole is puffed, golden brown, and set in the center.
• Let rest for 10 minutes before serving.
• Dust lightly with powdered sugar, if desired.

• Challah gives this casserole a rich, bakery-style texture and pairs perfectly with the chocolate and cherries.
• The fresh cherries become soft and jammy as they bake, creating chocolate-covered cherry flavor throughout the casserole.
• Store leftovers covered in the refrigerator for up to 4 days.
• Reheat individual portions in the microwave or a 325°F oven until warmed through.
• Freezer-friendly: Assemble before baking, wrap tightly, freeze, thaw overnight in the refrigerator, and bake as directed.