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This Mini French Toast Casserole transforms classic French toast into a rich, custard-like dish with a touch of cinnamon, sweet apples, and crunchy pecans. Baked to golden perfection, it’s an easy and flavorful breakfast treat, perfectly sized for one or two people. Whether for a special morning or just because, this baked French toast is sure to elevate your day.
Explore more small batch breakfast favorites like our savory Breakfast Casserole, rich Eggs Benedict, fluffy Sheet Pan Pancakes, and satisfying Baked Oatmeal.
Why You’ll Love This Recipe
- Simple to Make: Minimal prep work lets the oven do most of the job, making this baked French toast recipe quick and easy.
- Versatile: Whether for breakfast, brunch, or dessert, this dish fits any occasion.
- Perfectly Sized: Made for one or two servings, so there’s no waste and just enough to enjoy.
- Budget-Friendly: A smart way to use up stale or leftover bread and transform it into something delicious.
- Packed with Flavor: Sweet apples and crunchy pecans add a delightful twist to every bite.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
Ingredients
If you have any ingredients leftover from this Mini French Toast Casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Bread: I love using buttery croissants for their rich flavor and soft texture, but this recipe works with just about any bread you have on hand. Brioche, challah, French bread, or even day-old white bread are all great options. You’ll need 2 cups of cubed bread for this recipe.
- Milk, Egg, and Heavy Cream: These ingredients create the creamy custard base. Use any milk you have—skim, whole, or 2%. If you’d prefer a lighter version, you can skip the heavy cream and use just milk.
- Brown Sugar, Maple Syrup, and Vanilla: These ingredients bring sweetness and depth to the casserole. If you don’t have maple syrup, honey, homemade syrup, or agave nectar are good substitutes.
- Sugar and Cinnamon: A sprinkle of these on top creates a crisp, flavorful crust. You can use granulated sugar or coconut sugar, and swap cinnamon for pumpkin spice to give it a seasonal flair.
- Diced Apples and Pecans: Scatter these evenly among the bread cubes for bites filled with sweet fruit and a crunchy texture. Walnuts or almonds are excellent substitutes for pecans. Use extra apples and pecans in an Apple Muffin or a small batch of Apple Fritters.
- Butter: Dot the top with small cubes of salted butter for extra richness and a golden finish.
Recipe Variations
This versatile French toast casserole is easy to customize to suit your taste:
- Add a Tropical Twist: Mix in diced pineapple and coconut flakes for a fresh, island-inspired flavor.
- Chocolate Lover’s Option: Add a handful of chocolate chips for gooey, sweetness in every bite.
- Banana and Walnut Addition: Combine sliced bananas and chopped walnuts for a classic and comforting flavor.
- Spiced Version: Enhance the flavors with a pinch of nutmeg, cardamom, or even a touch of ginger for added depth and warmth
How To Make A French Toast Casserole
Refer to the recipe card below for precise ingredient measurements and detailed step-by-step instructions.
- Mix the Custard: In a bowl, whisk together the milk, egg, cream, brown sugar, maple syrup, granulated sugar, vanilla, and cinnamon until smooth. Pour this mixture evenly over the cubed bread in your 5×5 inch baking dish, making sure the bread is well-coated.
- Add Toppings: Scatter diced apples and chopped pecans among the bread cubes. Dot the top with small pieces of butter for added richness.
- Preheat the Oven: Set your oven to 350°F (177°C) so it’s ready when you are.
- Set Up a Water Bath: Boil water in a kettle. Place the baking dish with the bread mixture inside a larger roasting pan. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the smaller dish.
- Bake: Put the entire setup (roasting pan and bread dish) into the oven. Bake for 30 minutes, or until the top is golden brown and the pudding is set.
- Cool Before Serving: Remove the pans from the oven. Carefully lift the smaller dish out of the water bath and set it on a wire rack to cool slightly before serving.
Expert Tips
- 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.
- 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
Take your Mini French Toast Casserole to the next level with these simple and delicious additions:
- Fresh Berries: Sprinkle blueberries, raspberries, or sliced strawberries on top for a pop of color and tartness.
- Drizzle of Caramel: Add a rich, sweet touch with warm caramel sauce—perfect for dessert-like indulgence.
- Whipped Cream: A dollop of whipped cream gives a light and creamy finish.
- Homemade Syrup: Elevate your casserole with a drizzle of homemade syrup for a warm, comforting sweetness.
- Frittata: Balance your meal with a savory, veggie-packed frittata.
- Green Smoothie: Pair with a refreshing green smoothie for a nutritious boost to your breakfast.
Frequently Asked Questions
Absolutely! While croissants work wonderfully for their buttery texture, you can use brioche, challah, French bread, or even day-old white bread. Just aim for 2 cups of cubed bread.
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.
Certainly! You can omit the apples and pecans or replace them with other add-ins like raisins, berries, or walnuts to suit your taste.
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.
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 recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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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
- 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.
- 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.
Beautiful photography.
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!
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.
Just when I thought bread pudding couldn't get any better… this looks fabulous!
You're so sweet, thank you Amanda!
Maple syrup, cinnamon, apples, pecans…this has it all – I want some!!