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This small batch French toast casserole bakes soft and custardy under a crisp cinnamon-sugar top, with apples and pecans tucked between the bread. Made from scratch, it’s perfectly sized for one or two people.
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
Quick Look
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cool Time: 5 minutes
- Total Time: 50 minutes
- Equipment: 5×5-inch baking dish and roasting pan
- Cook Method: Oven
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: This tastes like classic cinnamon French toast made richer with brown sugar and maple, with sweet apple and pecan in the finish.
It’s really a breakfast bread pudding, baked in a water bath so the custard stays creamy right out to the edges, and you can put it together the night before.
Why You’ll Love This Small Batch French Toast Casserole
A spoon breaks through the crisp cinnamon-sugar top into bread that has soaked up a maple custard and baked soft and rich, with bits of tender apple and crunchy pecans. It tastes like French toast, and the oven does the work. It’s made for one or two people.
I first made this French toast casserole with croissants years ago, and they’re still my first choice. The butter baked into them melts into the custard, so the bread drinks it up and bakes into something soft and rich all the way through. Brioche, challah, or French bread all work too, and so does day-old sandwich bread, so make it with whatever’s on the counter.
The custard is milk, cream, an egg, brown sugar, maple syrup, and vanilla, whisked together and poured over the bread. Bake it as soon as it’s put together, or assemble it the night before and the only job left in the morning is sliding it into the oven.
Looking for more single serving breakfast recipes? Start with my French Toast For One, cooked in a skillet, then try the savory Breakfast Casserole For One, Baked Oatmeal For One, or, for dessert, Small Batch Bread Pudding.
Ingredients
Everything in this individual French toast casserole is a kitchen staple, and the bread is whatever you have. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Bread: The bread soaks up the custard and gives the casserole its body. Two medium croissants, or one large, make the 2 cups of cubes you need, and brioche, challah, French bread, or day-old sandwich bread all work in the same amount. Measure the cubes after cutting so the dish bakes evenly. For a gluten free French toast casserole, use a sturdy gluten-free bread.
Milk: Milk thins the custard so it soaks into every cube. Any kind works, skim, 2%, or whole.
Egg: One large egg sets the custard as it bakes, so the casserole holds together when you spoon into it.
Heavy cream: Cream makes the custard richer. If you’d like a lighter casserole, leave it out and use milk in its place.
Brown sugar: Brown sugar sweetens the custard and adds a light molasses flavor. Pack it into the measuring spoon.
Maple syrup: Maple syrup adds sweetness and the flavor that makes this taste like French toast. Honey, agave nectar, or our Small Batch Pancake Syrup can stand in.
Vanilla extract: Vanilla rounds out the custard. Use pure vanilla extract if you have it.
Sugar and cinnamon: Mixed together and sprinkled over the top, they bake into the crisp cinnamon-sugar crust. Granulated or coconut sugar both work, and you can swap the cinnamon for Small Batch Pumpkin Pie Spice in the fall.
Apple: Diced apple softens as it bakes and adds a little sweetness between the bread cubes. Peel it first so you don’t get bits of skin in the custard. Any apple you have works. For a berry version, see Recipe Variations.
Pecans: Pecans add crunch against the soft custard. Walnuts or almonds work the same way. Leftover apple and pecans go into Mini Slow Cooker Applesauce For One, an Apple Muffin For One, or Small Batch Apple Fritters.
Butter: Small bits of salted butter dotted over the top melt into the bread and give it a golden finish.
Recipe Variations
Change the fruit, the timing, or the serving size of this mini French toast casserole with one of these swaps.
Overnight French Toast Casserole
Assemble the casserole in the baking dish, cover it, and refrigerate it overnight. In the morning, let it sit at room temperature for 10 minutes while the oven heats, then bake it in the water bath as directed.
Blueberry French Toast Casserole
Swap the diced apple for ¼ cup fresh blueberries and tuck them between the bread cubes the same way. Keep the pecans, or leave them out.
Eggnog French Toast Casserole
Use eggnog in place of the milk, measure for measure, and leave the rest of the custard as is. The brown sugar and cinnamon already lean toward the holidays, and the eggnog adds nutmeg and extra richness.
French Toast Casserole For Two
Double every ingredient and bake it in a 6×8-inch baking dish set inside the roasting pan. An 8-inch round dish or two 5×5-inch dishes also work.
How To Make A Small French Toast Casserole
This baked French toast for one comes together in a few steps. Ingredient amounts and full instructions are in the recipe card below.
- Coat a 5×5-inch baking dish with butter or baking spray and spread the bread cubes evenly in the dish.
- In a small bowl, whisk the milk, egg, cream, brown sugar, maple syrup, and vanilla until smooth. Pour the custard over the bread so every cube is wet.
- In another small bowl, mix the sugar and cinnamon and sprinkle it over the top. Scatter the diced apple and pecans over the bread, tucking some of them between the cubes.
- Dot the top with the bits of butter.
- Heat the oven to 350°F (177°C).
- Set the baking dish inside a larger roasting pan. Boil water in a kettle and pour it into the roasting pan until it reaches halfway up the sides of the baking dish.
- Bake for 30 minutes, until the top is golden and the custard is set.
- Lift the baking dish out of the water bath, set it on a wire rack, and let it cool for 5 minutes before serving.
Expert Tips
Use day-old bread. Bread that’s a day or two old is a little drier, so it soaks up more custard and still holds its shape as it bakes.
Let the bread soak while the oven heats. Pour the custard over the bread before you turn the oven on, and the bread has time to absorb it all the way through instead of only on the outside.
Bake it in a water bath. The hot water surrounds the dish with gentle, even heat, so the edges stay tender and the custard bakes creamy from the center out. Boil the water in a kettle so it’s already hot when the dish goes in.
Check the center before you take it out. The casserole is done when the top is golden and the custard in the center is set. If you press the center with a spoon and liquid custard pools up, give it 5 more minutes.
Use the right size dish. This recipe fills a 5×5-inch dish that holds about 22 fluid ounces. To check yours, fill it with water from a measuring cup. In a larger dish the casserole spreads thinner and bakes faster.
Troubleshooting
Here’s how to get this French toast bread pudding exactly the texture you want.
Why is my French toast casserole soggy?
A French toast casserole comes out soggy when the custard in the center hasn’t finished setting. Put it back in the water bath for 5 more minutes, then check that no liquid custard pools up when you press the center with a spoon. Fresh, soft bread can also leave it soggy, because it can’t hold the custard the way day-old bread can.
Why does my French toast casserole taste eggy?
A French toast casserole tastes eggy when the egg isn’t fully whisked into the custard. Streaks of egg white bake into little bits of cooked egg on the bread. Whisk the custard until it’s smooth and one even color before you pour it.
Why is my French toast casserole dry?
A French toast casserole turns out dry when some of the bread didn’t soak up the custard or it baked too long. Pour the custard slowly so every cube gets wet, and start checking at the 30-minute mark. A dish larger than 5×5 inches spreads the casserole thinner, so it dries out faster.
Why isn’t the top of my French toast casserole crisp?
The top of a French toast casserole crisps only when it bakes uncovered. Covering the dish traps steam and softens the cinnamon-sugar crust. Sprinkle the sugar evenly over the bread, then bake it uncovered.
Serving Suggestions
A single serving French toast casserole is sweet enough to eat on its own, and a topping or a savory side turns it into a full breakfast.
- Whipped cream: A spoonful of homemade whipped cream softens into the warm cinnamon-sugar top.
- Caramel: A drizzle of warm caramel sauce makes it a dessert-style breakfast.
- Something savory: A bacon, egg and cheese cup brings salty bacon and egg to balance the sweet casserole.
- Something cold: A green smoothie is a fresh, cold drink next to the warm dish.
Frequently Asked Questions
Nearly. Both bake cubed bread in a sweet egg custard. French toast casserole is a breakfast dish built on French toast flavors like cinnamon and maple, while bread pudding is usually a denser dessert made with more milk in the custard. This recipe started out as my breakfast bread pudding.
No. This small French toast casserole bakes as soon as it’s assembled, and the bread soaks up the custard while the oven heats. To make it ahead, see the overnight version in Recipe Variations.
Croissants are my favorite bread for French toast casserole, because the butter baked into them melts into the custard. Brioche, challah, and French bread also work, and day-old bread of any kind soaks up the custard best.
Yes. A water bath surrounds the baking dish with gentle, even heat, so the custard bakes creamy and the edges don’t overcook before the center sets.
Yes. Let the baked casserole cool completely, wrap it tightly, and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then reheat it in a 350°F oven until it’s warm in the center.
Leftover French toast casserole keeps for up to 2 days covered in the refrigerator. Reheat it in the oven or microwave until it’s warm in the center.
Yes. This small French toast casserole makes one large serving or two smaller ones from a single 5×5-inch dish. For a full French toast casserole for two, double the recipe and bake it in a 6×8-inch dish.
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:
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
If you’ve tried this single serve French toast casserole please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Small French Toast Casserole
Equipment
Ingredients
- 2 cups cubed bread such as croissants, brioche, French bread, or challah
- 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
- Coat a 5×5-inch baking dish with butter or baking spray and spread the bread cubes evenly in the dish.
- In a small bowl, whisk the milk, egg, cream, brown sugar, maple syrup, and vanilla until smooth.
- Pour the custard over the bread so every cube is wet.
- In another small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the top.
- Scatter the apple and pecans over the bread, tucking some of them between the cubes.
- Dot the top with the bits of butter.
- Heat the oven to 350°F (177°C) and bring a kettle of water to a boil.
- Set the baking dish inside a larger roasting pan and pour the boiling water into the pan until it reaches halfway up the sides of the baking dish.
- Carefully set the roasting pan on the oven rack and bake at 350°F (177°C) for 30 minutes, until the top is golden and the custard is set.
- Lift the baking dish out of the water bath and let it cool on a wire rack for 5 minutes before serving.
Notes
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.
Made this Boxing Day morning using panettone. I did cut back on the brown sugar and maple syrup because panettone is a sweet bread. Didn’t have apples or pecans so I used tart dried Montmorency cherries and walnuts. Delicious.
Made this using Southern cornbread. Worked very well. Delicious recipe!
I just made this recipe for the first time, for my Christmas breakfast. I didn’t have an apple but I did have a can of fried apples and I also added some bacon to it as well. I have to say that it was one of the best French toast casseroles I’ve ever eaten, and I’ve made plenty; I didn’t even need to use syrup! Excellent and very delicious recipe, Joanie!
Love this recipe, easy to make, breakfast or evening meal. Will continue to remake it often.
Makes a wonderful breakfast for me . Love it. I do vary the fruit depending on what I have . Today it is blackberries. I do enjoy many of your recipes as I live alone
I’m wondering if this recipe might be used in a small crockpot? I’ve had awesome luck converting recipes to crockpot-friendly. I understand it will need some ingredient(s) to be a bit crunchy on the top. If I give it a try, I would be happy to contribute the pros and cons!
Are the croissants already cooked?
Yes.
Love this recipe. The only change I usually make is I use blueberries instead of apples. I don’t always have apples. I have also made it with nectarines and peaches.
Can this recipe be refrigerated over night after putting it together?
Yes, you can assemble the casserole the night before. Cover and refrigerate it, then bake it fresh in the morning. Just let it sit at room temperature for about 10 minutes before baking. This information is also mentioned in the FAQ section of the post.
Another success. I need softer foods so apples in my diet is difficult. This recipe softens both the apples and pecans and the great flavor does not hurt either.
I’m so glad to hear you enjoyed the recipe!
Live your recipes.
How easy and delicious they are.
Thank you
can you use these recipes in the instant pot?
As of now, the recipes on the blog haven’t been tested in an Instant Pot. Most of them are tailored for traditional cooking methods like stovetop or oven baking, which means I can’t guarantee the same results if they’re adapted for a pressure cooker.
However, don’t let this stop you from experimenting! While I can’t provide specific guidance for using an Instant Pot with these recipes, you might still experiment on your own if you’re comfortable with it. Just keep in mind that cooking times and liquid ratios can vary significantly when you switch from traditional methods to a pressure cooker.
If you do try any recipes in your Instant Pot, I’d love to hear about your experience and any adjustments you made. Your insights could be incredibly valuable to other readers who might be wondering the same thing!
I made this in my Instant Pot and it turned out great! 20 minutes in high on a trivet with a little water. I have an Instant Pot/air frier combo, so finished it off with the broil setting for a few minutes, but would have been great without that too.
Thank you so much for your feedback and notes on making french toast in the Instant Pot.
I’ve made this several times now and it’s always delicious. I always add crumbled sausage and leave the sugar off the topping for a sweet and savory combination. I’ve made the dish with various types of bread in order to use up what I have. Today I finally made it with croissants and OMG takes the dish to a new level. Definitely worth it. Thanks Joanie for all your wonderful recipes. One dish kitchen is my go to website when I want to make something new. Even when it’s not small batch!!!
Thank you so much. I’m so happy you are enjoying our recipes.
Delicious! Half for dessert and half for breakfast! The hardest part was getting the water bath and 5×5 into my toaster oven!
I can’t wait to start cooking.
This was delicious. The only nuts I had on hand were black walnuts and they were great with the other ingredients.
I love bread pudding and was so pleased to find your recipe as I am on my own now. It was delicious! Will be checking out the rest of your recipes!
I’ve become a bit of a housw mouse lately since my husband is dealing with with severe back pain,and trying to work as well as going through some procedures to help with the pain. I made this for breakfast this morning substituting raisins for pecans and starting it overnight. It was wonderful, and he enjoyed it so much I barely got a taste. I’ve used several of your recipes before as it is now just the two of us and nothing has ever not been excellent. Please keep them coming, we enjoy them so much and I’m tellin all my friends to check your website. It is oftenso difficult when family is gone to find recipes for one or two that give us something to look forwar to Thank ypu.
Amen to that, Barbara!
Love this recipe. Made it and had leftovers the next day. I will definitely be making this again.
I made this recipe and added chocolate chips and it was delicious, thanks for sharing.
Perfection! Your recipes are life changing.
I never thought I would say this…but here it goes. Cooking is bringing me joy. Thank you.
Delicious💕Enough for 2. Definitely a keeper
I doubled this recipe for my husband and I. Second time makeing it. It is so good.
I had never made bread pudding with croissants before, so decided to try this recipe. I actually made it the night before, covered it, and let it soak up the custard overnight in the fridge. The next morning, I used blueberries instead of apples. It made enough for my husband and me, and was fabulous (his words!). I served it with a fresh fruit salad of bananas, grapes, and strawberries. This is definitely a keeper recipe!
I’ve never found a website with as many recipes that we love as this one. Thanks so much. I use a recipe from here almost every day, and sometimes 2-3.
I made half this recipe for one generous serving. It was a delicious and generous warm breakfast for a cold rainy morning. I am allergic to eggs so I used Just Egg a vegan egg product and it turned out perfectly.
Hi…love to try this recipe. Can you advose me if I want to use sliced bread how many do I need to use please? Thank you
Use about 2 cups of cubed bread, possibly 2-3 slices.
With that hot water I would not call this child friendly. My mother always made the best bread pudding and she never ever used hot water with it. Since I am sight impaired, when it came to the water you lost me. I cannot safely handled it but it sure sounds good.
I just made this with stale Italian bread. I can hardly wait for it to come out of the oven!
I used a cinnamon raisin bagel in mine 😋
Have not tried it yet and have no croissants on hand. So I plan to bake a tube of the refrigerated “croissant” rolls and use maybe 4 of them because they are little = and make it in my brand new 3 quart size Insta Pot, Jackie
This is in the toaster oven right now!
I love that you turned a big huge casserole into a single-serve dish!
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.
Awesome, Debbie! I’m so happy you liked the recipe. Thank you!!
how long should i cool for? or can i eat it warm? 😛
Just let it cool enough so that you don’t burn your mouth 🙂
I love that this makes just one serving! Perfect!
This is a great idea. My sons and I have been making mug cakes recently and it's so fun to create a recipe for one. Love those Le Creuset pans too!
You're so sweet, thank you Amanda!
Bread Pudding For One is exactly what I need! I love making bread pudding but I always have a ton left over !
I would love to try the croissant breakfast! I've pinned this so I will not forget. Thank you for sharing 🙂
Thank you, Joyce. I love the flavors, I think you'll like it too.
This looks crazy good! I bet it turned out great using the croissants! Those are my favorite!
So good! Thanks, Lauren.
I love croissants so much I generally have to keep them away from my kitchen; BUT, I love, love this idea for the bread pudding for one. Get your fix without overeating! Did you enjoy London? I haven't been there since 2009, I'd love to go back!
I think London is my favorite city in the world – I love it there. Yes, croissants are one of my (many) weaknesses and this dish is great for using up any that might be leftover. It's also great for portion control 😉
Your single serve recipes are such a great idea! So many people cook this way and I think it's wonderful that you tailor your recipes to those folks. I, on the other hand always cook for a small army (even though there is only two of us). I must be crazy!
Thank you, Renee 🙂
This is genius! I love bread pudding, but not everyone else in my family isn't too big on it. I always make up a big pan of it and can't finish it by myself before I need to toss it out. This is the perfection solution! 🙂
I agree, Carrie. Last weekend, two of my older children were home and I made three individual bread puddings. It was a nice way to serve up Sunday morning breakfast.
Maple syrup, cinnamon, apples, pecans…this has it all – I want some!!
I think bakers broke the mold when they created the croissant! I am so going to try this scrumptious looking breakfast.
This is perfect! I really don't need 16 servings of bread pudding, or like, 2 cups of heavy cream. Because I will eat it ALL. Really quickly. 😉
Oh my word. That looks soooo sooo good.
These are adorable! I love single serving breakfasts because sometimes my whole family doesn't necessarily want to eat all the same thing, and I could see making this as a treat just for me 🙂 It looks delicious!
I always get some inventive amazing dishes on here! This one's really fantastic! 🙂
I love croissants! i would have never thought to use them in this way. So yummy!
I do too, Joanna and it's a great way to use up any that might be leftover. Thanks for stopping by!
Ooh..my.. really salivating seeing your pictures here. great idea using croissant for your bread pudding, it left lightly crunchy texture in delish pudding… love it 🙂
Thank you so much, Citra. I appreciate your kind words.
Love this idea for bread pudding for breakfast. Adding apples or I could do peaches, raisins and nuts oh the possibilities.
So many possibilities – thanks Candy!
Simple, elegant and sounds wonderful! I'd skip the maple syrup, but aside from that, I'm all over this.
Awesome – thanks, Jerry!