Chocolate Cherry Protein Breakfast Casserole
Ingredients
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.