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Nothing beats the heavenly aroma and taste of a warm French Toast Casserole in the morning. Imagine classic French toast, but amplified with a rich, custard-like texture, baked to perfection with layers of cinnamon, apples, and pecans. Perfect for one or two people, this breakfast bread pudding dish turns your regular breakfast into a decadent feast.
Discover more delightful small batch breakfast recipes, including our savory Breakfast Casserole, classic Eggs Benedict, fluffy Sheet Pan Pancakes, and hearty Baked Oatmeal.
Table of Contents
- Why You’ll Love This French Toast Casserole Recipe
- Ingredients
- Recipe Variations
- How To Make French Toast Casserole
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Creative Uses For Leftover Bread You’ll Love
- Explore More Single Serving Breakfast Delights
- Ways To Use Leftover Ingredients
- Mini French Toast Casserole Recipe
Why You’ll Love This French Toast Casserole Recipe
- Effortless: Minimal prep time and an oven do all the heavy lifting.
- Versatile: Great for brunch or a luxurious breakfast-in-bed experience.
- Perfect For One Or Two People: This recipe makes one or two servings, so it’s perfect for a quick and easy breakfast or brunch.
- Budget-Friendly: Ideal for using up stale or leftover bread.
- Flavorful: A mouthwatering mix of apples and pecans gives this dish a unique twist.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
Ingredients
If you have any ingredients leftover from this French Toast Casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Bread: Croissants bring a buttery richness, but you’re not limited here. Use 2 cups of cubed bread—brioche, challah, French bread, or even day-old white bread works well.
- Milk, an egg, and heavy cream: These form the custard base of the bread pudding. Any milk—skim, whole, or 2%—will do. If you’re aiming for less richness, it’s okay to skip the heavy cream and go milk-only.
- Brown sugar, maple syrup, and vanilla: These add layers of sweetness and depth. Honey, homemade syrup, or agave nectar can stand in for maple syrup if needed.
- Sugar and cinnamon: A sprinkle atop your breakfast bread pudding adds a crisp finish. For sugar, granulated or even coconut sugar works, and cinnamon can be swapped for pumpkin spice for a seasonal twist.
- Diced apples and pecans: For uniform bites filled with fruit and crunch, distribute these evenly and nestle them between the bread cubes. Walnuts or almonds can replace pecans.
- Butter: Small cubes of salted butter add extra richness when dotted over the top.
Recipe Variations
Thinking of switching things up a bit? This dish is incredibly versatile.
- Tropical Twist: Add some diced pineapple and coconut flakes.
- Chocolate Chips: For a sweet, gooey surprise.
- Banana & Walnut: A classic combination that never disappoints.
- Mixed Spices: Add a pinch of nutmeg or cardamom for extra warmth.
How To Make French Toast Casserole
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Custard Mixture: In a mixing bowl, combine milk, one egg, a splash of cream, brown sugar, maple syrup, granulated sugar, vanilla extract, and cinnamon. Whisk until well combined and pour this liquid over the cubed bread in your baking dish.
- Add Fruits and Nuts: Nestle diced apples and chopped pecans among the bread cubes. Finish by dotting the top with small pieces of butter.
- Preheat the Oven: Set your oven to 350 degrees F (177 degrees C) and let it warm up.
- Create a Water Bath: Boil water in a kettle. Place your filled baking dish inside a larger roasting pan. Carefully pour the boiling water into the roasting pan until it comes halfway up the sides of the smaller bread pudding dish.
- Bake the Pudding: Place the roasting pan containing the bread pudding dish into the preheated oven. Bake for 30 minutes to achieve a custardy texture and golden-brown top.
- Cool Down: Once baking is done, carefully remove both pans from the oven. Lift the bread pudding dish out of the water bath and place it on a wire rack to cool.
By following these easy steps, you’re on your way to creating a scrumptious bread pudding that’s perfect for breakfast or dessert!
Expert Tips
- Choosing the Right Bread: For this recipe, I used two medium-sized croissants, cubed, to perfectly fill my small baking dish. Croissants offer a rich and buttery texture that pairs well with the other ingredients.
- Alternative Bread Options: Don’t have croissants on hand? No worries! You can also opt for rolls, sourdough, or French bread as excellent alternatives. Aim for about 2 cups of cubed bread to ensure you have enough to fill your baking dish.
Serving Suggestions
Ready to elevate your Mini French Toast Casserole? From fresh fruits to syrups, there are multiple ways to amp up the flavor.
- Fresh Berries: A sprinkle of blueberries or raspberries adds a tart contrast.
- Maple Syrup: Drizzle some for that extra sweet kick.
- Whipped Cream: For a dollop of creamy sweetness.
- Yogurt: A scoop of Greek yogurt adds a tangy balance.
Frequently Asked Questions
A water bath, also known as a bain-marie, helps to distribute heat evenly during the baking process, preventing the edges from overcooking. It’s a simple technique: all you need is a larger pan that can hold your baking dish with at least an inch of space around the sides. A small to medium roasting pan is usually a good fit.
For this specific recipe, a 5-inch baking dish with a 25 square-inch area is recommended. Using a similarly sized dish will ensure optimal results.
Alternative Baking Dish Options:
4×6-inch dish
6×6-inch dish (this will yield a thinner breakfast casserole)
6-inch round dish
6.5-inch cast iron skillet
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Yes, you can assemble the casserole a day ahead and store it in the fridge. However, the bread will absorb more liquid the longer it sits, so it’s not advisable to leave it unbaked for more than overnight. This could result in an overly soggy texture.
Keep in the fridge for up to 3 days.
Creative Uses For Leftover Bread You’ll Love
Don’t let that leftover bread go to waste! Check out these scrumptious ways to repurpose your extra slices, from homemade breadcrumbs to classic French toast.
Explore More Single Serving Breakfast Delights
If you’re on the hunt for more easy and delicious breakfast recipes that are perfectly portioned for one, you’ve landed in the right place. From overnight casseroles to fruity baked oatmeal, explore a variety of options to start your morning off right.
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 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.
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
- Place the cubed croissants into a 5-inch baking dish coated with baking spray or butter.
- In a small bowl,whisk together the milk, egg, cream, brown sugar, maple syrup, and vanilla. Pour over bread.
- Mix together the sugar and the cinnamon in a small bowl. Sprinkle on top of the bread pudding.
- Scatter the diced apples and pecans on top of the cubes of bread and gently insert them between the cubes.
- Top with the bits of butter.
- Heat the oven to 350 degrees F (177 degrees C).
- Boil a kettle of water. Place the baking dish with the bread pudding in a larger roasting pan.
- Pour boiling water into the larger pan until it reaches halfway up the sides of the bread pudding dish.
- Bake in the oven for 30 minutes.
- Carefully remove pans from the oven. Remove the smaller baking dish from the larger pan. Place on rack to cool.
Notes
- Choosing the Right Bread: For this recipe, I used two medium-sized croissants, cubed, to perfectly fill my small baking dish. Croissants offer a rich and buttery texture that pairs well with the other ingredients.
- Alternative Bread Options: Don’t have croissants on hand? No worries! You can also opt for rolls, sourdough, or French bread as excellent alternatives. Aim for about 2 cups of cubed bread to ensure you have enough to fill your baking dish.
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.
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 looks out of this world! And that little Le Cruset could not be more adorable!