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This easy french toast casserole is a tasty holiday breakfast/brunch! It’s quick to prepare & there’s no need for overnight chilling. It’s a real crowd pleaser and needs just 10 minutes prep. My healthy version contains less than 150 calories a serving!
We’re halfway through the December and not even halfway through the holidays parties and get-togethers yet! One of my favorite holiday get togethers though is Christmas morning when the kids open their gifts, and my family has festive brunch together. I always make this easy french toast casserole and it’s always a crowd favorite!
What’s not to love? It’s golden buttery brioche bread that’s smothered in a creamy batter and topped with a nutty sweet cinnamony crunch! It’s seriously everyone’s favorite brunch recipe and my family asks me to make it again and again. But the best part about is that it’s kinda lighter in fat and calories compared to your typical french toast.
A healthier and easy breakfast casserole recipe
Ok it’s still carbs with eggs and milk. But I don’t use any half and half, I don’t use any butter, and add in a whole cup of greek yogurt for a richer flavor and more protein!
One more thing…the easy part! The easy part comes from the fact all the ingredients are pretty standard staple ingredients and there’s no chilling required. Unlike a lot of french toast bake recipes that require chilling the french toast overnight to set the flavors, you can bake this immediately without waiting around for anything. It makes for a fuss-free breakfast that saves you from flipping every single french toast on the griddle all morning.
How to make this easy french toast casserole
Start with some good bread for the french toast or you can make your own challah bread. I’m using a french brioche bread I found at Meijer. They’re shaped like baguette but it’s actually brioche…how cute?!
Cube up the bread into 1-inch thick pieces, and place them in a large baking dish.
Whisk together the ingredients for the batter. It’s the usual suspects of eggs, milk, maple syrup, vanilla extract and cinnamon. But I’ve also added some greek yogurt to my batter/custard mixture.
Pour that custard mixture all over the cubed bread and be sure to coat all the pieces. You’ll need to toss it very lightly to coat though since the bread can be somewhat delicate when soaked.
Then you’re ready to sprinkle on the french toast toppings and bake it in the oven.
When it comes out of the oven, you’ll see it has the perfect consistency: The edges are golden, the top is crunch and the bottom is soft and puffy.
This 9 x 13 baking dish is so huge, it’s enough to feed a crowd. I like cutting it into 12 equal pieces, and that’s usually a great serving for someone, especially if they’re having other food alongside the french toast.
Tips for making easy French Toast Casserole:
- Use crusty bread to avoid soft and mushy french toast. If you don’t have any stale or crusty bread, I would recommend toasting the bread after cutting it into cubes. This will help achieve the best texture. You can use day-old brioche like I did. You can also try french baguette, french bread, sourdough or challah.
- Leave the crusts on the bread. This will add a crunchy crisp texture to the french toast casserole. I think even picky eaters who hate bread crusts won’t mind it when it’s crunch and drizzled with maple syrup.
- Give it a good gentle mix. Since we’re not going to chill the french toast overnight, it’s important to make sure that the custard mixture is well incorporated into the cubed bread evenly. Don’t leave any dry cubes of bread. This will help it absorb all the flavors, and give the french toast the perfect puffy consistency.
Frequently Asked Questions
Can you make this easy French toast casserole ahead of time?
You can make the batter up to 24 hours ahead of time. You can also prepare the entire dish in advance if you have very thick and crusty bread that will hold up to being soaked for hours. If you do, keep it covered in the fridge.
How long does French toast casserole keep?
You can store any leftovers in an airtight container and they will last about 3-4 days in the fridge. You can reheat individual slices in the microwave the next day. However, the best way to reheat it is to pop it back in the oven at is to bake it in the oven at 350°F for about 10 minutes. This will warm through the french toast and add a crisp to the top again.
Is this easy French toast casserole healthy?
My recipe for this brunch casserole is a lightened up version than some other recipes. There’s no butter or cream in this and Greek yogurt adds some protein to each serving. You can use any milk you wish in this recipe, soy, almond and cashew all work well.
This easy French toast casserole is the ultimate holiday breakfast that’s great for serving company and serving up something sweet and memorable! It will definitely be making an appearance at our annual Christmas breakfast. Skip the hassle of standing by the stove all morning and pan-frying individual slices of french toast. This saves you more time with your company!
For more breakfast recipes, check out:
- Stuffed French Toast
- Strawberries Stuffed French Toast
- Banana Pancake Dippers
- Pink Pancakes
- Vegan French Toast
- Blueberry French Toast Casserole
If you’ve tried this healthy-ish feelgood Easy French Toast Casserole or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Easy French Toast Casserole
- Preheat the oven to 350°F and grease a 13 x 9 in. baking dish.
- Place the bread cubes in the greased baking dish; set aside.
- In a large bowl, combine eggs, milk, greek yogurt, maple syrup, vanilla and salt. Pour evenly over the bread cubes. Use a spoon to carefully coat all the bread cubes with the batter.
- Top the french toast with the chopped pecans. Then pour the maple syrup over the pecans and sprinkle the cinnamon.
- Bake in the preheated oven for 40-50 minutes, or until a knife inserted in the center comes out clean. If top starts browning too quickly, loosely cover with foil for the last 10 minutes to prevent the casserole from drying out.
- Let stand for 5 minutes to cool. Serve with maple syrup if desired.