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This Mini French Toast Casserole has all the flavors of classic French toast, baked until golden with a soft, custard-like center, warm cinnamon, sweet apples, and crunchy pecans. It’s a simple and delicious breakfast, perfectly portioned for one or two.
Featured Comment
“Just wonderful! Made it earlier this week and both my husband and I really liked it. The apples and the pecans added texture. I had large croissants and only had to use one. Highly recommend.”
– Debbie
Why You’ll Love This Recipe
- Easy to Make: Minimal prep, just mix, bake, and enjoy.
- Great for Any Time: Perfect for breakfast, brunch, or even dessert.
- Perfectly Portioned: Just the right size for one or two servings.
- Budget-Friendly: A great way to use up stale or leftover bread.
- Full of Flavor: Sweet apples and crunchy pecans in every bite.
This small croissant breakfast casserole is one of my favorites. I often make it with buttery croissants because they soak up the custard so well and bake into a soft, rich dish that feels extra special. But if you don’t have croissants, don’t worry – brioche, challah, French bread, or even day-old sandwich bread work just as well.
It’s simple, satisfying, and made with ingredients you probably already have, which is exactly why I love it so much.
Try more small batch breakfast favorites like our small breakfast casserole, eggs benedict, sheet pan pancakes, and baked oatmeal for a delicious start to your day.
Ingredients
If you have any ingredients leftover from this mini French Toast Casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Bread: Buttery croissants add rich flavor and a soft texture, but brioche, challah, French bread, or even day-old white bread work well. Use 2 cups of cubed bread.
- Milk, Egg, and Heavy Cream: These create a creamy custard base. Use any milk – skim, whole, or 2%. For a lighter version, skip the heavy cream and use only milk.
- Brown Sugar, Maple Syrup, and Vanilla: Add sweetness and depth. If you don’t have maple syrup, substitute with honey, homemade syrup, or agave nectar.
- Sugar and Cinnamon: Sprinkled on top for a crisp, flavorful crust. Use granulated or coconut sugar. Swap cinnamon for pumpkin spice for a seasonal twist.
- Diced Apples and Pecans: Mixed into the bread for sweetness and crunch. Swap pecans for walnuts or almonds. Use extra apples and pecans in slow cooker applesauce, a single apple muffin or small batch apple fritters.
- Butter: Small cubes of salted butter on top add richness and a golden finish.
Recipe Variations
This versatile French toast casserole is easy to customize to suit your taste:
- Pineapple & Coconut: Add diced pineapple and coconut flakes.
- Chocolate Chip: Stir in chocolate chips.
- Banana & Walnut: Mix in sliced bananas and chopped walnuts.
- Spiced: Add a pinch of nutmeg, cardamom, or ginger.
How To Make A French Toast Casserole
Refer to the recipe card below for the ingredient amounts and detailed step-by-step instructions.
This mini French toast casserole is my go-to breakfast when I want something warm and comforting without a lot of effort. I make it in a 5×5-inch baking dish, the perfect size for just one or two servings.
Cubes of buttery bread soak up a rich custard made with milk, cream, egg, brown sugar, maple syrup, vanilla, and cinnamon, giving it that classic French toast flavor with a soft, custard-like center. I love adding sweet apples and crunchy pecans for extra texture, and a few dots of butter on top make it even better.
To keep everything perfectly tender, it bakes in a water bath, ensuring a creamy inside and a golden, slightly crisp top. After about 30 minutes, it comes out warm and fragrant, and I have to remind myself to let it cool before digging in—it’s hard to wait, but always worth it!
Expert Tips
- Selecting the Best Bread: I use two medium-sized croissants for this recipe. Their buttery, flaky texture is perfect for creating a rich and indulgent dish that fills a small baking dish just right.
- Bread Alternatives: No croissants? No problem! Rolls, sourdough, or French bread work beautifully, too. Just measure about 2 cups of cubed bread to ensure the dish bakes evenly and has the right texture.
Serving Suggestions
Enjoy your small French Toast Casserole with these simple additions:
- Fresh Berries & Whipped Cream: Top with blueberries, raspberries, or sliced strawberries and a dollop of homemade whipped cream.
- Caramel or Syrup: Drizzle with warm caramel sauce or homemade syrup.
- Savory Pairings: Balance your meal with a vegetable-packed frittata or a refreshing green smoothie.
Frequently Asked Questions
Yes, the water bath helps the French toast casserole bake evenly and creates a creamy, custard-like texture. It prevents the edges from overcooking while keeping the center soft.
Yes, you can assemble the casserole the night before. Cover and refrigerate it, then bake it fresh in the morning. Let it sit at room temperature for about 10 minutes before baking.
Cover and refrigerate any leftovers for up to two days. Reheat in the oven or microwave before serving.
Yes, just double the ingredient amounts and use either two 5×5-inch baking dishes, or one 6.5×6.5 or 6×8-inch baking dish.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small French toast casserole or any One Dish Kitchen recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini French Toast Casserole
Equipment
- 5-inch baking dish or use a 4×4-inch baking dish
Ingredients
- 2 cups cubed croissants (or use another type of crusty bread)
- 6 tablespoons milk
- 1 large egg
- 2 tablespoons heavy cream
- 2 tablespoons brown sugar
- ½ tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon sugar
- ⅛ teaspoon ground cinnamon
- ¼ cup peeled, diced apples
- ⅛ cup pecans
- ¼ tablespoon salted butter -cut into bits
Instructions
- Prepare the Baking Dish: Coat a 5×5-inch baking dish with baking spray or butter. Add the cubed croissants, spreading them evenly in the dish.
- Make the Custard: In a small bowl, whisk together the milk, egg, cream, brown sugar, maple syrup, and vanilla until fully combined. Pour the mixture evenly over the bread cubes, ensuring all pieces are coated.
- Add Toppings: In another small bowl, mix the sugar and cinnamon. Sprinkle this mixture evenly over the top of the bread pudding. Scatter the diced apples and pecans on top, gently tucking them between the bread cubes for even distribution.
- Dot with Butter: Place small pieces of butter on top of the bread pudding to add richness.
- Preheat the Oven: Heat your oven to 350°F (177°C).
- Create a Water Bath: Boil water in a kettle. Place the baking dish with the bread pudding inside a larger roasting pan. Carefully pour the boiling water into the roasting pan until it comes halfway up the sides of the smaller baking dish.
- Bake the Bread Pudding: Place the entire setup in the oven and bake for 30 minutes, or until the top is golden and the custard is set.
- Cool the Bread Pudding: Carefully remove the pans from the oven. Take the smaller baking dish out of the water bath and place it on a wire rack to cool before serving.
Notes
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- Selecting the Best Bread: I prefer using two medium-sized croissants for this recipe. Their buttery, flaky texture is perfect for creating a rich and indulgent dish that fills a small baking dish just right.
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- Bread Alternatives: No croissants? No problem! Rolls, sourdough, or French bread work beautifully, too. Just measure about 2 cups of cubed bread to ensure the dish bakes evenly and has the right texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love this recipe. It’s easy to follow and comes together in minutes. I make it the night before and bake it in the morning. This time I’m replacing the apples with sliced strawberries and blueberries. I’ve still sprinkled pecans on top. It’s a perfect Sunday morning treat for breakfast.
I love hearing this. I’m so glad it’s been working well for you, and your fruit swap sounds wonderful.