Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 12 servings
What’s not to love with this easy and instantaneous French Toast Casserole? Topped with a nutty sweet cinnamony crunch and drenched in creamy batter – seriously mouthwatering! My family’s go-to breakfast or brunch.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 loaf 1 pound sourdough, brioche or challah, cut into 1-inch cubes
8 eggs slightly beaten
2 cups of milk
1 cup Greek yoghurt
2 tablespoons maple syrup
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
Topping:
1/2 cup chopped pecans
1/4 cup pure maple syrup
1/8 teaspoon ground cinnamon
How to make Easy French Toast Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Oil a 13 x 9-inch baking dish.
Step 3: In the prepared baking dish, add the bread cubes and set aside.
Step 4: Combine the eggs, milk, greek yoghurt, maple syrup, vanilla, and salt in a large bowl. Pour this evenly on top of the bread crumbs. Carefully coat the cubes with the batter using a spoon.
Step 5: Sprinkle chopped pecans over the french toast. Drizzle with maple syrup and cinnamon after.
Step 6: Place inside the preheated oven and bake for about 40 to 50 minutes or until a knife inserted in the middle of the casserole comes out clean. Grab a foil and loosely cover the casserole if the top begins browning too quickly in the last 10 minutes of baking so the casserole will not dry out.
Step 7: Remove from the oven and allow to cool for at least 5 minutes. If desired, serve with maple syrup. Enjoy!
Notes:
Leftovers stored in an airtight container will last in the fridge for up to 3 to 4 days.
Microwave individual slices when reheating or to warm the casserole through and crisp, pop in the oven for about 10 minutes at 350 degrees F.
Make the batter 24 hours ahead or prepare the full dish in advance, just use a very thick and crusty bread to hold up the entire thing even being soaked for hours.
Use any milk of your choice and omit or substitute the nuts with a different variety.
Nutrition Facts:
Calories: 136kcal | Carbohydrates: 10g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 114mg | Sodium: 163mg | Potassium: 158mg | Sugar: 8g | Vitamin A: 225IU | Calcium: 97mg | Iron: 0.6mg
Ingredients
- 1 loaf 1 pound sourdough, brioche or challah, cut into 1-inch cubes
- 8 eggs slightly beaten
- 2 cups of milk
- 1 cup Greek yoghurt
- 2 tablespoons maple syrup
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Topping:
- 1/2 cup chopped pecans
- 1/4 cup pure maple syrup
- 1/8 teaspoon ground cinnamon
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Oil a 13 x 9-inch baking dish.
Step 3: In the prepared baking dish, add the bread cubes and set aside.
Step 4: Combine the eggs, milk, greek yoghurt, maple syrup, vanilla, and salt in a large bowl. Pour this evenly on top of the bread crumbs. Carefully coat the cubes with the batter using a spoon.
Step 5: Sprinkle chopped pecans over the french toast. Drizzle with maple syrup and cinnamon after.
Step 6: Place inside the preheated oven and bake for about 40 to 50 minutes or until a knife inserted in the middle of the casserole comes out clean. Grab a foil and loosely cover the casserole if the top begins browning too quickly in the last 10 minutes of baking so the casserole will not dry out.
Step 7: Remove from the oven and allow to cool for at least 5 minutes. If desired, serve with maple syrup. Enjoy!
Notes:
Leftovers stored in an airtight container will last in the fridge for up to 3 to 4 days.
Microwave individual slices when reheating or to warm the casserole through and crisp, pop in the oven for about 10 minutes at 350 degrees F.
Make the batter 24 hours ahead or prepare the full dish in advance, just use a very thick and crusty bread to hold up the entire thing even being soaked for hours.
Use any milk of your choice and omit or substitute the nuts with a different variety.
