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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.
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!