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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.

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.
A closeup of a small baking dish of breakfast bread pudding with bits of apples and pecans scattered on top.

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 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.

By understanding your ingredients, you can play around with the recipe to make it truly your own.

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.
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How To Make French Toast Casserole

See the recipe box below for ingredient amounts and full recipe instructions.

  1. 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.
  2. Add Fruits and Nuts: Nestle diced apples and chopped pecans among the bread cubes. Finish by dotting the top with small pieces of butter.
  3. Preheat the Oven: Set your oven to 350 degrees F (177 degrees C) and let it warm up.
  4. 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.
  5. 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.
  6. 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

What is a water bath?

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.

What size baking dish should I use?

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.

Can I make French Toast Casserole in advance?

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.

How do I store leftover French Toast Casserole?

Keep in the fridge for up to 3 days.

A partially eaten breakfast bread pudding made with bits of croissants on a tray.

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:

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.

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!


Your Cooking For One Source
Because you’re worth it

Mini French Toast Casserole

4.87 from 30 votes
Prep: 15 minutes
Cook: 30 minutes
Cool: 5 minutes
Total: 50 minutes
Servings: 1 serving
This incredible french toast casserole is made with bits of sweet apples and pecans. Perfect for breakfast or dessert and can be ready in minutes! This breakfast bread pudding recipe can serve one or two people.

Equipment

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
  • teaspoon ground cinnamon
  • ¼ cup peeled, diced apples
  • 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

Serving: 1serving, Calories: 634kcal, Carbohydrates: 45g, Protein: 12g, Fat: 28g, Saturated Fat: 11g, Cholesterol: 262mg, Sodium: 172mg, Potassium: 269mg, Fiber: 1g, Sugar: 40g, Vitamin A: 1020IU, Vitamin C: 1.4mg, Calcium: 192mg, Iron: 1.3mg

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.

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Recipe Rating




59 Comments

  1. This was delicious. The only nuts I had on hand were black walnuts and they were great with the other ingredients.

  2. 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!

  3. 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.

  4. Perfection! Your recipes are life changing.
    I never thought I would say this…but here it goes. Cooking is bringing me joy. Thank you.

  5. 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.

  6. 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.