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–+ servings
a breakfast casserole made with cubed bread in a small baking dish.
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4.88 from 33 votes

Mini French Toast Casserole

This delicious French toast casserole features sweet apple pieces and crunchy pecans, making it a perfect choice for breakfast or dessert. Quick and easy to prepare, this breakfast bread pudding serves one to two people.
Prep Time15 minutes
Cook Time30 minutes
Cool5 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American, French
Diet: Vegetarian
Keyword: bread pudding, breakfast, breakfast bread pudding, breakfast casserole, french toast casserole, mini breakfast bread pudding
Servings: 1 serving
Author: Joanie Zisk

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
  • ⅛ teaspoon ground cinnamon
  • ¼ cup peeled, diced apples
  • ⅛ cup pecans
  • ¼ tablespoon salted butter -cut into bits
US - Metric

Instructions

  • Prepare the Baking Dish: Coat a 5x5-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.
 
If doubling the recipe, use two 5x5 inch baking dishes or one 6x8 inch 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

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