Test Kitchen Approved

“This cinnamon roll breakfast casserole was perfect for a family weekend! It tasted great and I loved that it came together very quickly and used few ingredients. The recipe calls Grands cinnamon rolls, but I used the smaller ones and it worked out great still. I also used two, 8-inch square pans, so I could freeze an unbaked casserole for the following weekend. The whole house smelled amazing and we can’t wait to indulge again.” – Shannon, skilled home cook for over 30 years.

Learn more about our Test Kitchen ➔

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Cinnamon Roll Casserole

Cinnamon Roll Casserole takes canned cinnamon rolls to a whole new level. Every bite of this gooey, warm breakfast casserole tastes like the best part of a cinnamon roll – the center!

Course Breakfast

Cuisine American

Keyword cinnamon roll breakfast casserole, cinnamon roll casserole, cinnamon roll casserole recipe, pillsbury cinnamon roll casserole​

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 505kcal

Author Jessica

Ingredients

• 2 tablespoons butter melted
• 2 (17.5 oz) cans Pillsbury Grands cinnamon rolls or 8 count regular will also work
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 4 large eggs

Instructions

• Preheat your oven to 350°F and set the frosting for the cinnamon rolls aside to use later.
• Coat a 9×13 glass baking dish with the melted butter. Use a knife or pair of kitchen shears to cut your cinnamon rolls into 1-inch pieces and place them in the baking dish. Make sure to save the icing for topping later!
• Whisk the milk, vanilla, cinnamon, and eggs together until well combined. Make sure there are no clumps of unincorporated cinnamon in the mixture.
• Pour the egg mixture over the cinnamon roll pieces. Bake for 30 to 35 minutes, until the top is golden brown and the casserole is no longer jiggly in the center.
• Top your warm cinnamon roll casserole with the saved frosting and enjoy! If you like extra frosting, feel free to whip up a batch of my cream cheese frosting to use instead!

Notes

Prepare In Advance: Assemble the casserole, cover tightly with foil or saran wrap, and refrigerate overnight. When ready to bake, remove the casserole dish from the fridge and remove the covering. Let it sit on the counter for 20 minutes before baking to prevent the glass casserole dish from cracking in the oven. Then bake as directed.

Store Leftovers: While best served fresh, the leftovers are still tasty once reheated! Store in an airtight container in the fridge for up to 3 to 4 days. 

Reheat: Reheat individual portions in the microwave for about 20-30 seconds, until warmed through.

Nutrition

Serving: 1 serving | Calories: 505kcal | Carbohydrates: 64g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 954mg | Potassium: 63mg | Fiber: 1g | Sugar: 28g | Vitamin A: 250IU | Vitamin C: 0.04mg | Calcium: 44mg | Iron: 2mg

The post Cinnamon Roll Casserole appeared first on The Novice Chef.

Love simple brunch dishes with eggs? Be sure to try my easy breakfast enchiladas, easy tortilla Española (potato omelette) or delicious overnight bacon and sausage breakfast casserole.

• First Set of Layers: Place one layer of croissants flat side down onto the bottom of the 9×13 baking dish. Place two layers of ham over the croissants, followed by 1 cup of cheddar cheese. Evenly place the cream cheese cubes on top.
• Mix Together Sauce: Whisk together eggs, half and half, salt, pepper, garlic powder, and cayenne pepper. Pour the egg mixture over other ingredients.

• Second Set of Layers: Top with the additional croissants, flat side up. Sprinkle on remaining ½ cheese. Sprinkle on crushed cornflakes and pour butter evenly over cornflakes.
• Soak Overnight: Cover casserole with plastic wrap and refrigerate overnight.
• Bake the Casserole: Bake for 60 to 70 minutes, until golden brown and no longer jiggly in the middle. If the casserole is browning too quickly, cover with aluminum foil.
• Serve and Enjoy: Serve warm with chopped parsley on top, if desired.

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Overnight Ham Breakfast Casserole

This Overnight Ham Breakfast Casserole is perfect for your Christmas morning breakfast or brunch. What could be better than a make-ahead casserole with croissants, smoky ham, and melted cheese?

Course Casseroles

Cuisine American

Keyword breakfast casserole recipe, breakfast casserole with ham, croissant breakfast casserole, easy breakfast casserole recipe, ham and cheese breakfast casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Additional Time 8 hours hours

Total Time 9 hours hours 15 minutes minutes

Servings 12 servings

Calories 484kcal

Author Jessica – The Novice Chef

Ingredients

• 6-7 croissants cut in half lengthwise
• 12-14 slices of deli ham or leftover ham
• 1 ½ cups shredded cheddar cheese divided
• 1 (8 oz) package cream cheese cut into 1” cubes
• 7 large eggs beaten
• 2 cups half and half
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 1 ½ cups cornflakes crushed
• ½ cup salted butter melted
• Parsley optional garnish

Instructions

• Place one layer of croissants flat side down onto the bottom of the 9×13 casserole dish.
• Place two layers of ham over the croissants, followed by 1 cup of cheddar cheese. Evenly place the cream cheese cubes over the cheddar cheese.
• Whisk together eggs, half and half, salt, pepper, garlic powder, and cayenne pepper. Pour over other ingredients.
• Top with the additional croissants, flat side up. Sprinkle on the remaining cheese. Sprinkle on crushed cornflakes and pour butter evenly over cornflakes.
• Leave overnight in the refrigerator or let soak 1 to 2 hours if you are in time crunch. When ready to bake, preheat oven to 350°F.
• Bake for 60 to 70 minutes, until golden brown and no longer jiggly in the middle and the eggs are no longer runny. If the casserole is browning too quickly, cover with aluminum foil.
• Serve warm with chopped parsley on top, if desired.

Notes

Store: After baking, cover and refrigerate the breakfast casserole with ham within 2 hours. Store in the fridge for up to 4 days.

Reheat: To reheat a small portion, heat in the microwave in 30 second intervals until warmed through. For a larger portion, reheat in a 350°F oven covered with foil for about 15 minutes.

Freeze: I do not recommend freezing leftovers as the texture will not be the same once frozen and thawed.

Croissants: Stale older croissants work perfect in a breakfast casserole like this. Don’t use super soft, fresh croissants or canned crescent rolls. The texture will not work well.

In a Rush: Forgot to assemble your casserole the night before? You can let it soak in the fridge for 2 hours instead of overnight. Any less and the croissants might not soak up all the eggs and half and half in time.

Fridge to Oven: Be careful moving the casserole directly from the fridge to a hot oven if using a glass casserole dish as it can break. Instead, let the casserole warm on the counter for 30 minutes before baking.

Nutrition

Serving: 1 serving | Calories: 484kcal | Carbohydrates: 20g | Protein: 18g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 213mg | Sodium: 940mg | Potassium: 257mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 2mg

More of the Very Best Breakfast Recipes

Air Fryer French Toast Sticks

Overnight Bacon and Sausage Breakfast Casserole

Chorizo and Eggs

Breakfast Enchiladas

The post Overnight Breakfast Casserole with Ham appeared first on The Novice Chef.

Why You’ll Love These Breakfast Enchiladas

This breakfast enchilada recipe is perfect for the week and for using up any leftovers. Here are just a few reasons why you’ll love them as much as we do!

• Easy: Once the filling and sauce are ready, all you have to do is roll up the tortillas and let the oven take care of the rest.
• Prep-Friendly: Cook the filling in advance, or prepare the enchiladas and refrigerate them ahead, for a quick ready-to-bake breakfast during the week. This is also a great make-ahead breakfast recipe for overnight guests!
• Great for Leftovers: Add any leftover veggies, meats, or cheese to the recipe for equally yummy enchiladas.
• Perfect for Brunch: Whether you’re hosting or not, these will be a hit at your next Sunday brunch. They also travel well in a cooler, just pop them in the oven when you get to your destination!

Loving this breakfast enchilada casserole as much as we do? We know you’ll also love our cheesy vegetable enchiladas, classic cheese enchiladas, and our amazing Mexican migas recipe!

Recipe Ingredients

These enchiladas pack all your favorite breakfast ingredients: ground sausage, hash brown potatoes, eggs, cheese, and salsa. Check the printable recipe card at the bottom of the post for exact ingredient amounts.

• Ground Sausage: Regular or spicy are great for this. You can also use ground chorizo!
• Butter
• Frozen Breakfast Potatoes: The square kind, not shredded hash browns.
• Onion: White or yellow onion work.
• Eggs
• Flour Tortillas: You can use store bought or homemade flour tortillas. Feel free to use corn tortillas instead.
• Mexican Blend Cheese: Shredded.
• Salsa Verde: I love my homemade salsa verde, but store bought works great too. Any green enchilada sauce will also work.
• Heavy Cream: Half-and-half is a good swap.
• Seasoning: We’ll use garlic powder, cumin, salt and pepper.

How to Make Breakfast Enchiladas

Scramble some eggs, blend the sauce, roll the enchiladas, and bake. That’s it! Check the recipe card at the bottom of the post for more detailed instructions.

• Prep: Preheat the oven and grease a baking dish with cooking spray.
• Cook: Cook the sausage in a pan until browned. Remove it from the pan and set it aside. Melt the butter in the same pan. Add the hash browns and onions. Cook them until the potatoes are fork-tender.
• Combine the Eggs: Whisk the eggs, salt, and pepper in a small bowl. Pour it into the pan, mix well, and cook the eggs until scrambled.
• Blend the Sauce: Blend the salsa verde, heavy cream, garlic powder, and cumin until smooth. Pour a thin layer of sauce over the bottom of the greased pan and spread it out. Reserve the rest for later.
• Heat the Tortillas: Wrap the tortillas in dampened paper towels and microwave them until warm and bendy.

• Roll: Add several teaspoons of the scrambled egg mixture to each tortilla. Sprinkle with cheese and roll it up like a taquito, keeping the filling inside. Repeat for all the tortillas and filling.
• Assemble: Place the enchiladas seam-side down in the prepared pan.
• Bake: Pour the remaining sauce over the enchiladas and sprinkle with more cheese. Bake until warm and bubbly.
• Serve: Remove them from the oven, serve, and add your favorite toppings.

Recipe Tips & Variations

Don’t worry if you haven’t gone to the grocery store in a while. These variations will help you throw together these breakfast enchiladas with what you’ve got on hand.

• Swap the Protein: You can use just about any protein you like! Diced ham, Italian sausage, ground beef, or shredded chicken are all great enchilada fillings. Carne molida, birria, chicken tinga or carne asada would all be delicious in these as well!
• Add Veggies: Add diced bell pepper, zucchini, or sweet corn to the filling to make it heartier.
• Change the Sauce: Using red salsa, like guajillo sauce or homemade red enchilada sauce, can give this dish a yummy twist to make tomatoey enchiladas.
• Use the Right Dish: Use a baking dish that lets the enchiladas sit side by side without overlapping so that they bake evenly. Don’t choose a tiny baking dish or a huge one, pick one where they fit just right.
• Use Foil: If you need 10 to 15 minutes after they’re done baking to finish setting the table, cover the enchiladas with foil and leave them in the oven until right before serving. This will help keep them warm and the cheese super melty.

Breakfast Enchilada Casserole Topping Ideas

These breakfast enchiladas can be topped with lots of crunchy, juicy, spicy, and creamy toppings. Pick your favorite!

• Cilantro
• Avodado: You can also use guacamole.
• Tomatoes
• Onion
• Mexican Crema: Sour cream works too.
• Salsa: Salsa ranchera is always a favorite, but you can also use leftover pico de gallo instead.

Can These Be Prepared in Advance?

Yes! Prepare the breakfast enchiladas as usual but don’t add the sauce on top until right before baking. This will keep them from softening too much.

How to Store & Reheat Leftovers

This breakfast enchilada casserole is best served fresh. However, you can refrigerate any leftovers in an airtight container for up to 5 days. Here are your options for reheating:

• Microwave: Pop them in the microwave for up to a minute or until warm.
• Pan: Place them in a pan over medium-low heat and cover them with the lid. Let them heat for 7-8 minutes.
• Oven: Preheat the oven to 320°F. Bake the enchiladas for 20 to 25 minutes. This is best for larger portions.

More Breakfast Ideas

• Huevos a la Mexicana (Scrambled Mexican Eggs)
• Migas
• Chorizo and Eggs
• Tortilla Española
• Overnight Bacon and Sausage Breakfast Casserole
• Chilaquiles Verdes
• Cemitas

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Breakfast Enchiladas

These breakfast enchiladas are filled with scrambled eggs and sausage for a protein-rich breakfast. Plus, they're topped with melty cheese! 

Course Breakfast Ideas

Cuisine Tex-Mex

Keyword breakfast enchilada casserole, breakfast enchiladas

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 669kcal

Author Jessica – The Novice Chef

Ingredients

For the Enchiladas

• 1 lb ground sausage or chorizo
• 2 tablespoons butter
• 2 cups frozen diced hashbrown potatoes
• ½ cup diced onion
• 8 large eggs beaten
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 (8 inch) flour tortillas or corn tortillas
• 2 cups shredded Mexican blend cheese divided
• 1 ½ cups salsa verde divided
• ½ cup heavy cream
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin

Toppings

• Chopped Cilantro
• Tomatoes or Pico De Gallo
• Mexican Crema or Sour Cream
• Avocado or Homemade Guacamole
• Salsa

Instructions

• Cook the sausage in a sauté pan until no longer pink, then remove it from the pan and set aside.
• Leave any remaining grease from the sausage in the pan and melt the butter in the pan. Add the hash browns and onions, cook for 15 to 20 minutes, until the potatoes are cooked through and golden brown.
• In a small bowl, whisk to combine the eggs, salt, and pepper. Then pour over the potatoes and cook through.
• Heat the oven to 350°F and spray a 9×13-inch pan with cooking spray.
• Combine the salsa verde, heavy cream, garlic powder, and cumin in a blender or food processor and blend until lightly chunky or smooth.  Spoon a thin layer over the bottom of the pan, saving the rest of the sauce for later. Set both aside. 
• Wrap the tortillas in dampened paper towels and heat in the microwave for 10 to 15 seconds.
• Lay a tortilla flat and add a couple of teaspoons each of the sausage and potato and egg, then add a sprinkle of cheese, and roll up the tortilla. Place rolled tortilla seem side down into prepared baking dish. Repeat until all enchiladas are assembled.
• Pour the remaining sauce over the top of the enchiladas and sprinkle with the cheese.
• Place in the oven and bake for 20 minutes, until warm and bubbly. 
• Remove from the oven and garnish with your favorite toppings. Serve immediately. 

Notes

Make Ahead: Prepare the the enchiladas as usual but don’t add the sauce on top until right before baking. This will keep them from softening too much.

Storage: These egg enchiladas are best served fresh. However, you can refrigerate any leftovers in an airtight container for up to 5 days. Here are your options for reheating:

• Microwave: Pop them in the microwave for up to a minute or until warm.
• Pan: Place them in a pan over medium-low heat and cover them with the lid. Let them heat for 7-8 minutes.
• Oven: Preheat the oven to 320°F. Bake the enchiladas for 20 to 25 minutes. This is best for larger portions.

Nutrition

Serving: 1 | Calories: 669kcal | Carbohydrates: 29g | Protein: 24g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 27g | Cholesterol: 273mg | Sodium: 1450mg | Fiber: 5g | Sugar: 5g

The post Breakfast Enchiladas appeared first on The Novice Chef.

The Best French Toast Bake Casserole

Made with fresh or leftover croissants, this chocolate chip croissant French toast bake is a fun and sweet twist on traditional French toast. Prepared in a single baking dish, this recipe is also clean-up friendly— which I know you love.

Drizzled with a bit of syrup, this recipe promises to be the best French toast bake you’ve tried in a while. Additionally, it’s a no-fuss breakfast. Made with only 6 ingredients, it’s at the top of the list for easy, family-sized dishes.

Puffy and golden brown, slicing into the casserole with reveal beautifully softened croissants. The chocolate chips are just another sweet, melty invitation to dig right in.

Don’t be afraid to get creative with the toppings and add-ins! Add some whipped cream or a handful of blueberries for an extra sweet bite in between all the fluffy, buttery layers of croissants.

Why Use Croissants For French Toast?

Why wouldn’t you? They’re light, flaky, and packed with butteriness. Besides, you don’t even need to slice them. Just tear them and throw them right in!

Recipe Ingredients

Made with 6 pantry staples, it’s really all about nailing down the process. For exact amounts, check the recipe card at the bottom of this post.

• Croissants – Fresh or a day old, both are wonderful for this recipe. You can also use French bread, brioche, and Challah.
• Milk – Use whole or low-fat milk. Mix 1/2 cup heavy whipping cream with 1/2 cup whole milk for a more decadent casserole.
• Eggs
• Ground cinnamon
• Vanilla extract – Almond, orange, and coffee extracts are fun twists on this breakfast idea.
• Chocolate chips – I prefer mini chocolate chips, but you can also use regular ones. Roughly chopped chocolate will do too.

How to Make Chocolate Chip Croissant French Toast Casserole

Once you tear the croissants and make the milk mixture, the rest of the recipe is quite effortless.

• Prepare the baking dish. Preheat the oven to 350F. Generously grease an 8×11″ baking dish with non-stick baking spray. Tear the croissants into smaller pieces.
• Whisk the eggs. Combine the milk, eggs, cinnamon, and vanilla extract in a large bowl until you get an even mixture.

• Soak the croissants. Place the croissant pieces in the bowl and soak them in half the liquid for 10 minutes.

• Fill the baking dish. Arrange half of the soaked croissants in the baking dish. Sprinkle half of the chocolate chips on top. Top with another layer of croissants.
• Add more milk. Pour the remaining milk mixture over the croissants. Sprinkle with more cinnamon and chocolate chips.

• Bake. Pop the baking dish into the oven for 40 minutes, until golden brown and the center is set. Remove it from the oven and let it cool for at least 5 minutes.
• Serve. Top with syrup, powdered sugar, and/or your favorite toppings.

Tips for Success

Follow these tips for a deliciously golden bake:

• Use a large baking dish. Make sure your baking dish is at least 2.5″ deep. The croissants will puff up during baking and may overflow if the baking dish isn’t deep enough.
• Add whipped cream. Once the French toast casserole is ready, serve it with some whipped cream for an extra dreamy dessert.
• Use fresh fruit. Add sliced apples or blueberries in between the soaked croissants for a bit of fruitiness.
• Don’t under-bake. Wait until the center is set or the eggs in the mixture might not be cooked through. Likewise, don’t raise the oven temperature or the croissants will dry out and burn.

What To Serve with a French Toast Bake

This chocolate chip croissant french toast bake is a real winner with breakfast eggs and bacon. Paired with yummy drinks, it’s the perfect way to start the day. I recommend my Homemade Strawberry Milk, Vanilla Cinnamon Iced Coffee, and Dalgona Coffee with it.

It’s also hearty enough to enjoy on its own. If that’s the plan, then make sure to generously drizzle it with raw honey or maple syrup. You can also add your favorite fruits like blueberries and strawberries for a bit of brightness. Raspberries, bananas, and blackberries are great too.

How to Store & Reheat Leftovers

Refrigerate any cooled leftovers in an airtight container for up to 5 days. To reheat, sprinkle them with 1-2 tsp of water and microwave them for 45-60 seconds.

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Chocolate Chip Croissant French Toast Bake

Fluffy and buttery, this chocolate chip croissant French toast bake is a pass for dessert over breakfast any day. Drizzle it with syrup for ultimate decadence and enjoy.

Course Breakfast Ideas

Cuisine American

Keyword french toast bake, french toast casserole, French toast casserole with croissants

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6 servings

Calories 377kcal

Author Jessica – The Novice Chef

Ingredients

• 4 large croissants
• 1 cup whole milk
• 5 large eggs
• ½ teaspoon ground cinnamon plus extra for garnish
• 1 teaspoon vanilla extract
• ⅓ cup chocolate chips

Instructions

• Preheat oven to 350°F. Spray or grease a 8 x 11 inch baking dish. Cut or tear croissants into smaller pieces.
• In large mixing bowl, whisk to combine the milk, eggs, cinnamon, and vanilla extract until well combined.
• Soak the croissant pieces in half of the milk mixture until saturated (press down with a spoon to get them to soak up the milk, as needed). 
• Layer half of the soaked croissants in the prepared baking dish. Sprinkle half the chocolate chips over first layer. Repeat with remaining croissant pieces to create a second layer. 
• Pour remaining milk mixture over layers. Sprinkle with extra cinnamon and remaining chocolate chips. 
• Bake 40 minutes, until browned and center is set. Let rest for 5 minutes.
• Serve with syrup, powdered sugar, and/or your favorite toppings.

Notes

Storage: Refrigerate any cooled leftovers in an airtight container for up to 5 days. To reheat, sprinkle them with 1-2 tsp of water and microwave them for 45-60 seconds.

Nutrition

Serving: 1 | Calories: 377kcal | Carbohydrates: 35g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 227mg | Sodium: 344mg | Fiber: 2g | Sugar: 15g

The post Chocolate Chip Croissant French Toast Bake appeared first on The Novice Chef.

A Festive Make-Ahead Breakfast Everyone Will Love

During the cold-weather months especially, my family loves a warm, baked breakfast treat. Personally, I’m a fan of any breakfast that can be prepped in advance – an easy morning is always a blessing for busy moms, right? There are lots of great breakfast recipes to make ahead, but some of them are a little more… hands-on than others. Looking at you, cinnamon rolls.

So, in the spirit of working less and eating like royalty, let me introduce my favorite recipe for overnight French toast! It’s incredibly simple to make, from start to finish, and it bakes up into soft, decadent slices of golden-brown perfection, lightly dusted with cinnamon sugar. Perfect for weekends, holidays, birthdays, and more!

The Ingredients

The ingredients for this classic version of baked French toast are very simple – no surprises here! If you are looking for timeless, cinnamon-sugar French toast that goes with everything, you’ll love this version.

For the French Toast

• Butter: Salted or unsalted is fine. Melt the butter before adding it to the casserole.
• Bread: You can use any bread that you like for this recipe. Depending on the size of the bread, you may be able to fit more slices.
• Eggs: Large, whole eggs give the best flavor, although you could use egg whites only if you prefer. You’ll need extra egg whites if you leave out the yolks.
• Milk and Cream: I use two parts whole milk to one part heavy cream, but half-and-half would also be fine!
• Sugar: A combination of regular granulated sugar and packed brown sugar makes this dish irresistible.
• Maple Syrup: A smidge of pure maple syrup is the perfect touch.
• Vanilla: Pure vanilla extract takes overnight French toast casserole from “good” to “mouthwatering.” Don’t skip this!
• Cinnamon

Optional Toppings

• Maple Syrup
• Fresh Berries
• Powdered Sugar
• Whipped Cream

Step-by-Step Instructions

Overnight French toast casserole is easy to make, and it’s fun as well – making it a good choice for involving the kiddos, if you like. Little ones can help lay the bread in the dish, while older kids can crack the eggs and measure the other ingredients!

• Prepare the Bread and Baking Dish. To get started, pour the melted butter into a large (9×13) baking dish. Use a spoon or spatula to spread it out over the bottom of the dish. Then layer on the bread pieces. They can overlap a bit, but don’t let them cover each other up too much or the slices won’t brown as well.
• Make the Custard. Measure the milk, heavy cream, maple syrup, brown sugar, and vanilla into a medium-sized bowl, and crack in the eggs as well. Whisk all of these ingredients together.

• Soak the Bread and Chill. Pour or ladle the custard mixture over the bread, soaking the pieces as evenly as you can. Cover the whole casserole with aluminum foil or plastic wrap, and then stick it in the fridge to rest overnight.
• Prepare to Bake. When you’re about ready to bake the casserole, set your oven to preheat to 350°F. Stir together your cinnamon and sugar in a small dish. Take the overnight French toast casserole out of the refrigerator, uncover it, and sprinkle the cinnamon sugar all over the top.

• Bake and Serve! Bake uncovered for 25 – 30 minutes, or until the bread is lightly toasted and fully cooked. Serve this gorgeous casserole warm, with your favorite toppings.

Do I Have to Let This Rest Overnight?

If you would like to make the overnight French toast casserole the same day, instead of leaving it to chill overnight, that’s fine. It needs a minimum rest time of about 4 hours, but after that, you can go ahead and bake. This makes it possible to prep it in the morning and bake it later for brunch, or make it on a Saturday to reheat on Sunday in the microwave, etc.

Tips and Variations

If you’re looking for some recipe hacks and fun topping ideas, you’re in the right place! These are my top tips for making the best overnight French toast casserole ever.

• Bread Options: I use sliced butter bread, but a thicker bread would also work well in this recipe. Thinner bread bakes up softer, while thicker bread holds its shape better.
• Number of Slices: Depending on the size of your bread, you may be able to fit more slices, or fewer, in your baking dish. I usually end up with somewhere between 8 and 12 slices.
• Toppings: Toppings are the easiest way to change up your overnight French toast casserole. Fresh berries and whipped cream are great, but you could also do homemade granola, streusel, bananas and nuts, chocolate chips, etc. Sprinkle on toppings like fresh berries and whipped cream once the casserole is done. Add toppings like nuts and chocolate chips a few minutes before you take the casserole out of the oven.

What Is a Good Side Dish for French Toast?

This French toast casserole is so more-ish, you may not even need any side dishes. But if you’d like to add a side or two for contrast, these would be perfect:

• Bacon in the Oven: You’ll never stand over a skillet turning bacon again, once you take a look at this tutorial for How to Cook Bacon in the Oven. It’s a tasty, no-hassle option for serving at any breakfast or brunch.
• Chorizo and Eggs: Another savory classic, this Chorizo and Eggs recipe features homemade Mexican chorizo (don’t worry, it’s super easy!) and scrambled eggs. Spicy and satisfying.

How to Store and Reheat Leftovers

Make sure to cool your casserole before you store it. You can wrap the whole dish in plastic wrap, or scoop the leftovers into zip-top bags. Either way, store in the fridge for up to 4 days.

Reheat overnight French toast casserole in the microwave, or in the oven at 350°F.

Can I Freeze Overnight French Toast Casserole?

Definitely! This casserole freezes well. Just place any leftovers in freezer bags or airtight containers (I recommend freezing individual portions). Freeze for up to three months. Thaw in the fridge before reheating.

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Overnight French Toast Casserole

Sweet, easy Overnight French Toast Casserole is flavored with cinnamon and vanilla. It's a traditional French toast bake, perfect with a drizzle of maple syrup and fresh fruit.

Course Pancakes & French Toast

Cuisine American

Keyword french toast bake, make ahead breakfast casserole, oven french toast

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 8 – 12 Slices

Calories 474kcal

Author Jessica – The Novice Chef

Ingredients

For the French Toast

• ½ cup unsalted butter melted
• 8 – 12 slices of bread depending on size of bread
• 6 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 2 teaspoons cinnamon

Optional Toppings

• Maple syrup
• Fresh berries
• powdered sugar
• Whipped cream

Instructions

• Add the melted butter to a 9×13 inch dish, and spread evenly over the bottom. Layer in the bread. It’s fine if the pieces overlap slightly, but try not to let them cover each other up too much.
• In a medium-sized mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, and vanilla extract.
• Pour the mixture over the bread, making sure it’s evenly saturated. Cover with foil, and put in the fridge to rest overnight.
• Shortly before baking, preheat the oven to 350°F.
• In a small bowl, mix together the granulated sugar and cinnamon. Uncover the French toast, and top with the cinnamon-sugar mixture.
• Bake for 25 – 30 minutes, or until the French toast is lightly toasted and fully cooked. Serve immediately with powdered sugar, fresh berries, maple syrup, etc.

Video

Notes

Storage:

Make sure to cool your casserole before you store it. You can wrap the whole dish in plastic wrap, or scoop the leftovers into zip-top bags. Either way, store in the fridge for up to 4 days.

Reheat overnight French toast casserole in the microwave, or in the oven at 350°F.

Nutrition

Serving: 1 | Calories: 474kcal | Carbohydrates: 57g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 190mg | Sodium: 303mg | Fiber: 2g | Sugar: 34g

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The Best French Toast Bake You’ll Ever Taste

When it comes to staying toasty on a crisp fall morning, there’s nothing better than the warm autumn flavor of pumpkin pie spice. This tender and flavorful pumpkin French toast casserole is the perfect thing to distract you from the first frost glittering on the ground outside. The melt-in-your-mouth crumble on top will make you forget all about the dip in the temperature.

And thanks to canned pumpkin puree, you don’t have to wait to enjoy this sweet breakfast. You can make it in the summer, or in the winter when you’re holding on tight to the memory of fall.

What You’ll Need

First, I’ll go over the ingredients for the casserole itself, then move on to the spiced streusel topping. Check out the recipe card below to find the exact amounts for all the ingredients.

For the French Toast Casserole

• Stale Bread: Cut into cubes.
• Half and Half
• Heavy Cream
• Pumpkin Puree: Do not replace this with pumpkin pie filling.
• Eggs
• Granulated Sugar
• Pumpkin Pie Spice
• Vanilla Extract

For the Streusel Topping

• All-Purpose Flour
• Brown Sugar: Packed tightly.
• White Sugar
• Pumpkin Pie Spice
• Salted Butter: Diced from cold.
• Pecans: Chopped and toasted.

What Kind of Bread is Best For French Toast?

Whatever kind of bread you choose for this recipe, the most important thing is that it’s stale. I like to tear apart a 2 to 4-day-old French loaf to make it, but any thick white bread is fine. Brioche and Texas toast are also great options that hold up well in this casserole.

How to Make Pumpkin Pecan French Toast Casserole

With just 6 simple steps, this casserole is so easy to throw together. Follow these instructions to get the best French toast casserole you’ve ever had.

1. Prep Your Materials: Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick baking spray. Arrange the cubes of stale bread in the baking dish you prepared. 
2. Combine the Wet Ingredients: Combine the half and half, heavy cream, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla extract in a large bowl. Mix everything until it’s fully combined.
3. Add the Custard: Pour your combined wet ingredients over the bread and gently turn the bread cubes until they’ve been completely covered with the pumpkin mixture. 
4. Make the Streusel: Combine the flour, brown sugar, white sugar and remaining pumpkin pie spice. Use a fork or your fingers to add the salted butter to the mixture. Toss the crumble until it comes together in pea-sized clumps, but don’t let it melt. Sprinkle the streusel over the French toast and add the chopped pecans on top.
5. Bake: Place your baking dish in the oven and bake the casserole for 1 hour.
6. Cool, Cut and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes. Once it’s cooled, cut it into 8 portions and serve them with maple syrup drizzled over the top as desired.

Can I Make It Ahead of Time?

Feel free to assemble your casserole the day before and refrigerate it until you’re ready to pop it in the oven. In fact, this can make your casserole even better, because the flavor of the custard will soak further into the bread the longer it sits. You can also save the casserole after baking it, but the texture will change and it won’t taste quite as fresh.

Tips and Tricks

This French toast casserole has tasted incredible every time I’ve made it. Here are a few helpful hints so it comes out just as good for you.

• Cover With Foil: You may want to cover your casserole dish with a layer of domed tinfoil after 45 minutes so it doesn’t get too browned on top. Make sure you don’t cover it too early though, or the casserole may end up soggy.
• No Stale Bread? No Problem. If you don’t have any stale bread, you can cut or tear the bread up and place it on a pan in the oven to bake for 10 to 15 minutes at 250°F. Flip the bread over about halfway through the baking time to keep it from burning.
• Toast the Nuts: Feel free to use walnuts instead of pecans if you prefer, but either way, make sure they stay on top of the casserole. If they fall down between the bread, they won’t toast properly. This will affect their taste and texture, making them waxier and less flavorful.
• Keep the Butter Chilled: Don’t take the butter out of the fridge until right before you plan to use it. You can even cut it up in advance and keep the cubes in the fridge so that they can firm back up again. If the butter is too warm, the streusel won’t hold up and could melt right into the bread.

Serving Suggestions

The only must-have topping for this pumpkin French toast casserole is maple syrup. I also love to chase this casserole down with a cold glass of milk. A side of fresh berries will add some extra vitamins and minerals, and so will this smooth and creamy Strawberry Banana Oatmeal Smoothie.

Looking for some savory breakfast options to serve along side this sweet breakfast casserole? Try some of these reader favorites:

• Biscuits and Gravy Casserole
• Chorizo and Eggs
• Fresh Huevos Rancheros
• Homemade Sausage Gravy
• Overnight Ham Breakfast Casserole
• Overnight Bacon and Sausage Breakfast Casserole

Storing and Reheating Extras

This casserole keeps pretty well in the fridge for up to 5 days when it’s covered tightly in plastic wrap or sealed well in an airtight container.

When you’re ready to dig in again, pop it back in the oven at 350°F for about 10 to 15 minutes, or until it’s heated through and the streusel starts to get crispy again. You can also heat up individual slices in the microwave in 10-second intervals until they warm up.

Does Baked French Toast Freeze Well?

Like most bread products, this casserole is really best if you eat it fresh. If you have leftovers that you don’t think you’ll get around to within the week, you can wrap individual slices up in plastic wrap and a layer of foil. When you’re ready to dig in, either let it thaw overnight in the fridge or just pop a slice in the microwave on the defrost setting until it warms up.

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Pumpkin Pecan French Toast Casserole

Putting a fun fall spin on a breakfast classic, this Pumpkin Pecan French Toast Casserole serves up warm autumn spices, toasted nuts and fresh pumpkin flavor. The rich custard base helps the flavors sink into the bread, turning it soft and tender, while the crispy streusel topping practically melts in your mouth.

Course Breakfast Ideas

Cuisine American

Keyword baked french toast, breakfast casseroles, french toast casserole

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 519kcal

Author Jessica

Ingredients

For the French Toast Casserole

• 1 (15 to 18 oz) loaf stale bread, cubed
• 1 ½ cup half and half
• ½ cup heavy cream
• 1 cup pumpkin puree not pumpkin pie filling
• 5 large eggs
• 1 cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract

For the Streusel Topping

• ½ cup all purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• ½ cup cold salted butter diced
• ½ cup chopped pecans

Instructions

• Heat the oven to 350°F and spray a 9×13-inch casserole dish. Spray with non-cooking baking spray.
• Place the stale bread pieces in the prepared baking dish. 
• In a large bowl (preferably with a pour spout), combine the half and half, heavy cream, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla and mix till well combined.
• Pour over the bread and gently turn the bread till completely covered with the custard. 
• Combine the flour, brown sugar, white sugar and pumpkin pie spice. Use a fork or your fingers to add the salted butter. Mix till it is pea sized but don’t let it melt.
• Sprinkle over the french toast and add the pecans over the streusel.
• Place in the oven and bake for 1 hour. You may wish to cover with tinfoil after 45 minutes so it doesn’t get too browned on top. (optional)
• Remove and allow to cool for 5 minutes, then serve with syrup. Enjoy.

Notes

• To Store: Keep in the fridge covered tightly in plastic wrap or sealed well in an airtight container up to 5 days.
• To Freeze: Wrap individual slices in plastic wrap and a layer of foil and freeze. Let thaw overnight in the fridge or thaw in the microwave on the defrost setting until warm.
• To Reheat: Heat in 350°F oven for 10-15 minutes or until heated through and crisp on top OR heat individual slices in the microwave in 10-second intervals until warm.

Nutrition

Serving: 1 | Calories: 519kcal | Carbohydrates: 57g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 191mg | Fiber: 2g | Sugar: 46g

The post Pumpkin Pecan French Toast Casserole appeared first on The Novice Chef.

As much as I love a plate of traditional biscuits and gravy, I’m really excited to share this biscuits and gravy casserole recipe with you today! It’s just as rich and flavorful as the original dish, but it’s also extra filling and incredibly easy to make, too. It starts with a layer of tender biscuits along the bottom of your pan, and then an egg-and-milk mixture is poured over the top. After that, you’ll add the juicy sausage, sautéed onions, creamy gravy, and melty cheddar cheese as the finishing touches.

If you love biscuits as much as I do, check out my southern chicken and biscuits recipe!

• Prepare: Cut each biscuit into fourths and place them on the bottom of a baking dish.
• Cook the sausage: Cook the sausage and onion in a skillet. Add the seasonings and stir to combine.

• Assemble: Beat the eggs in a bowl and add the melted butter and milk. Pour the egg mixture over the top of the biscuits and then top with the sausage mixture. Spoon the gravy over the top of everything and top it all with shredded cheese.
• Bake: Place in preheated oven and bake for 35-45 minutes at 350°F.

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Sausage Biscuits and Gravy Casserole

This easy Sausage Biscuits and Gravy Casserole recipe is filled with hearty layers of flaky biscuits, cheesy eggs, and creamy sausage gravy! Ready in under 45 minutes and can be prepped the night before, it’s perfect for a holiday breakfast or when you have overnight guests.

Course Breakfast, Casseroles

Cuisine American

Keyword biscuits and gravy breakfast casserole, biscuits and gravy casserole, sausage biscuits and gravy casserole, sausage gravy biscuit casserole

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 554kcal

Author Jessica – The Novice Chef

Ingredients

• 1 (16.3 oz) can buttermilk biscuits or "butter tastin" style biscuits
• 1 lb ground breakfast sausage
• ½ cup diced onion
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground sage
• 6 large eggs
• 2 tablespoons butter melted
• ½ cup milk
• 2 cups prepared white gravy homemade or from a package
• 1 cup shredded cheddar cheese

Instructions

• Preheat the oven to 350°F and spray a 9×13 inch pan with nonstick cooking spray. Cut each biscuit into 4 equal parts and place them evenly on the bottom of the pan.
• Cook the sausage and onion in a skillet, breaking apart and crumbling the meat as it cooks, until onion is soft and sausage is cooked through. Add the salt, pepper and sage and stir to combine. Remove from heat and set aside.
• In a small bowl, beat the eggs. Add the melted butter and milk, stirring to combine. Pour the egg mixture over the top of the biscuits and then top with the sausage mixture. Spoon the gravy over the top of everything and top it all with shredded cheese.
• Place in preheated oven and bake for 35 to 45 minutes, until the biscuits are cooked through. Watch casserole closely and cover with tinfoil if getting too browned. (I usually cover it half way through baking.)
• Remove from the oven, let rest for 5 minutes and then serve!

Video

Notes

Store: This casserole is best served fresh and does not freeze or keep well as the texture will not be the same once reheated. However, if you do have leftovers and really want to try to enjoy them again, store them in an airtight container in the fridge for up to 3 days. Reheat a serving in the microwave in 3o second bursts, until warmed through.

Make Ahead: Prepare the biscuits and gravy casserole up to 24 hours before, but do not bake it. Instead, tightly cover it and store in the fridge until ready to bake. Let the casserole warm on the counter for 30 minutes before baking, then bake as directed!

White Gravy: You can make homemade gravy or whip up a packet of gravy from the store.

Nutrition

Serving: 1 serving | Calories: 554kcal | Carbohydrates: 33g | Protein: 22g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 209mg | Sodium: 1485mg | Potassium: 370mg | Fiber: 1g | Sugar: 4g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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Easy Overnight Cranberry French Toast Casserole

You guys. This Overnight Cranberry French Toast Casserole absolutely has to be on your holiday breakfast menu this year. Forget the cinnamon rolls, because your Christmas morning breakfast could be this baked french toast masterpiece!

Just look at those beautiful, tart, fresh cranberries. Mixed with a hint of orange zest and pure maple syrup, this cranberry breakfast casserole just can’t be beat. The holidays aren’t quite here yet, but that doesn’t mean you can’t enjoy the best french toast of your life. So treat yourself! You deserve it. 

If you love French toast, I have a few more recipes I bet you will enjoy: Classic Overnight French Toast, Baked French Toast Muffins, Apple Pie French Toast Casserole, Berry Stuffed French Toast, and Pumpkin French Toast Casserole!

Recipe Ingredients

I could stare at that gorgeous picture all day, but let’s get baking! Here’s what you’ll need to make this cranberry casserole:

• Cream Cheese: You will want to use full fat cream cheese.
• Eggs: This recipe uses 11 eggs total, which may require a trip to the store before you get started. 
• Powdered Sugar
• Vanilla Extract
• Loaf of Day-Old Brioche Bread: Challah bread will also work well.
• Fresh Cranberries: Fresh cranberries (or frozen whole cranberries) add a beautiful pop of color and that fresh tart flavor. You can use dried cranberries or dried cherries instead, but fresh fruit gives the best flavor in this casserole.
• Whole Milk: You can also use evaporated milk.
• Maple Syrup: Pure maple syrup will give you the best flavor!
• Granulated Sugar
• Cinnamon
• Orange Zest: this is optional, but I love the tangy flavor it adds.

*Pro Tip: use a little more powdered sugar at the end for garnish. 

Can You Use Frozen Cranberries?

Yes! You can definitely use frozen cranberries if you have them on hand; just make sure you let them thaw a little before you sprinkle them in. Dried cranberries will also work if you would rather use those. 

How to Make this Brioche French Toast Casserole

Ready to wow your tastebuds? Awesome. Here’s how you create this french toast casserole:

Prep Work: Lightly grease a 9×13 inch baking dish. Set aside.

Mix: In a large bowl, beat cream cheese, 1 egg, powdered sugar and 2 teaspoons vanilla until smooth. Set aside.

Add Bread: Arrange half the bread cubes in the prepared baking dish, and top with spoonfuls of cream cheese mixture. Sprinkle 1 cup of fresh cranberries over the cream cheese.

Add More Cranberries: Top with remaining bread cubes and sprinkle top with remaining 1/2 cup fresh cranberries.

Mix: In a large bowl, mix the eggs, milk, 1 teaspoon vanilla extract, maple syrup, granulated sugar, cinnamon, and orange zest.

Refrigerate: Pour milk mixture over the bread cubes and press down with hands to allow the bread to soak up the milk mixture. Cover tightly and refrigerate overnight, or for a minimum of 2 hours.

Bring to Room Temperature: Remove the casserole from the refrigerator about 15 minutes before baking and let sit at room temperature. Preheat the oven to 350°F.

Bake: Cover, and bake for 30 minutes. Uncover, and continue baking 25 to 30 minutes more, until center is firm and surface is lightly browned.

Enjoy: Serve warm with powdered sugar and maple syrup as desired!

Delicious Topping Ideas

Are you really doing french toast right if you don’t have any toppings? These are some of my favorites if you’re looking for inspiration:

• Maple Syrup or Honey: It’s not french toast without a river of sweetness!
• More Cranberries: Their tart flavor blends perfectly with the sugary maple syrup.
• Raisins or Dried Cherries: Throwing in some extra fruit is always a good idea. 
• Chopped Nuts: Walnuts or pecans would provide great texture and extra flavor!
• Bacon Crumbles: Cook up some crispy bacon, then crumble it up and sprinkle over your french toast. The hint of saltiness mixed with the sweetness of this casserole is pretty addictive.

How to Store and Reheat Leftovers

You’ll want to refrigerate any leftovers you have in an airtight container, or under a couple tight layers of plastic wrap. Your french toast casserole will keep in the fridge for 2-3 days.

When you’re ready to reheat the casserole, it’s best to bake it for a little bit in the oven until it reaches the desired temperature. 

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Overnight Cranberry French Toast

Overnight Cranberry French Toast is a super sweet breakfast casserole recipe made with fresh cranberries. This baked french toast with fruit is a great make-ahead recipe to have on hand for the holidays! 

Course Breakfast Ideas

Cuisine American

Keyword Christmas Breakfast, christmas morning, cranberry french toast, cranberry french toast casserole, overnight french toast, overnight french toast bake, overnight french toast casserole, overnight french toast recipe

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Additional Time 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 241kcal

Author Jessica – The Novice Chef

Ingredients

• 2 8 oz packages cream cheese
• 1 large egg
• ½ cup powdered sugar
• 1 tablespoon vanilla extract divided
• 1 large loaf day-old brioche or challah bread cut into 1-inch cubes
• 1 ½ cups fresh cranberries
• 10 large eggs beaten
• 2 cups whole milk
• ⅓ cup maple syrup
• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• zest of 1 orange optional
• powdered sugar for garnish

Instructions

• Lightly grease a 9×13 inch baking dish. Set aside.
• In a large bowl, beat cream cheese, 1 egg, powdered sugar and 2 teaspoons vanilla until smooth. Set aside.
• Arrange half the bread cubes in the prepared baking dish, and top with spoonfuls of cream cheese mixture. Sprinkle 1 cup of fresh cranberries over the cream cheese.
• Top with remaining bread cubes and sprinkle top with remaining 1/2 cup fresh cranberries.
• In a large bowl, mix the eggs, milk, 1 teaspoon vanilla extract, maple syrup, granulated sugar, cinnamon, and orange zest.
• Pour milk mixture over the bread cubes and press down with hands to allow the bread to soak up the milk mixture. Cover tightly and refrigerate overnight, or for a minimum of 2 hours.
• Remove the casserole from the refrigerator about 15 minutes before baking and let sit at room temperature. Preheat the oven to 350°F.
• Cover, and bake for 30 minutes. Uncover, and continue baking 25 to 30 minutes more, until center is firm and surface is lightly browned.
• Serve warm with powdered sugar and maple syrup as desired!

Video

Notes

Storage:

Refrigerate leftovers in an airtight container, or under a couple tight layers of plastic wrap, for up to 3 days.

Nutrition

Serving: 1 | Calories: 241kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 187mg | Sodium: 129mg | Fiber: 1g | Sugar: 28g

More Festive Holiday Breakfast Recipes

• Biscuits & Gravy Casserole
• Banana Bread Cinnamon Rolls
• Gingerbread Pancakes
• Overnight Ham Breakfast Casserole
• Gingerbread Muffins
• Easy Cinnamon Bread
• Overnight Bacon & Sausage Casserole
• Grinch Pancakes

The post Overnight Cranberry French Toast Casserole appeared first on The Novice Chef.

How to Make a Pumpkin French Toast Casserole

This easy pumpkin French toast casserole comes together in a few simple steps. You can find the printable version of the instructions in the recipe card below.

• Prep the Baking Dish: Spray a 9-inch by 13-inch pan with non stick cooking spray. Place the quartered cinnamon roll pieces in the pan.
• Create the Custard: In a mixing bowl, combine the remaining french toast ingredients and pour over the cinnamon roll pieces.
• Soak the Cinnamon Rolls: Cover with saran wrap and place in the refrigerator for 30 minutes up to 24 hours.
• Make the Streusel: In a mixing bowl, combine the flour, brown sugar and cut in the butter till crumbly. Add the remaining ingredients and gently mix. Store in the refrigerator till ready to use.

• Bake the Casserole: Sprinkle the streusel over the French toast. Cover with tinfoil and place in the oven for 30 minutes. Remove tinfoil and continue baking for 15 to 20 minutes. Check for doneness.
• Serve and Enjoy: Remove and drizzle the icing from the cinnamon rolls over the french toast. Serve immediately with maple syrup.

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Pumpkin French Toast Casserole

This irresistible Pumpkin French Toast Casserole begins with cans of cinnamon rolls soaked in a pumpkin-egg mixture and topped with a graham cracker crumb streusel.

Course Casseroles

Cuisine American

Keyword french toast pumpkin casserole, pumpkin french toast casserole

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 630kcal

Author Jessica – The Novice Chef

Ingredients

For the French Toast:

• 2 cans Pillsbury Grands cinnamon rolls with icing 5 count, quartered
• 1 (12 oz) can evaporated milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 cup pumpkin puree
• 6 large eggs lightly beaten
• 1 tablespoon vanilla extract

For the Streusel Topping:

• ½ cup all purpose flour
• ½ cup light brown sugar
• ½ cup (1 stick) cold butter cubed
• ⅓ cup chopped pecans
• ½ cup graham cracker crumbs approx. 1 package lightly crushed
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Instructions

FOr the French Toast:

• Spray a 9-inch by 13-inch pan with non stick cooking spray. Place the quartered cinnamon roll pieces in the pan. (Save the cinnamon roll icing for later in the recipe.)
• In a mixing bowl, combine the remaining french toast ingredients and pour over the cinnamon roll pieces.
• Cover with saran wrap and place in the refrigerator for 30 minutes (or up to 24 hours before baking).

For the Streusel Topping:

• In a mixing bowl, combine the flour, brown sugar and cut in the butter till crumbly.
• Add the remaining ingredients and gently mix. Store in the refrigerator till ready to use.

Assembly:

• Preheat the oven to 350°F.
• Sprinkle the streusel over the prepared French toast.
• Cover with tinfoil and place in the oven for 30 minutes. Remove tinfoil and continue baking for 15 to 20 minutes, until golden brown.
• Remove and drizzle the icing from the cinnamon rolls over the french toast.
• Serve immediately with maple syrup!

Nutrition

Serving: 1 | Calories: 630kcal | Carbohydrates: 66g | Protein: 12g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 376mg | Fiber: 2g | Sugar: 47g

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An Easy Breakfast Casserole for Fall Baking

Apple picking is one of our family’s favorite fall activities. So, needless to say, we have a lot of apples to use up come September/October. In preparation, I like to have lots of apple-centered recipes on hand to ensure that none go to waste!

We make apple crisp, apple pie, pumpkin cinnamon applesauce, baked apples… you get the point. But this year I wanted to try something different. That something different is called Apple Pie French Toast Casserole, and, in my humble opinion, it’s glorious.

French toast is fantastic, and so is apple pie, so why not mash them together for the ultimate, fall-themed breakfast-dessert combination?

This french toast casserole is so rich and delicious. French bread is soaked in custard to create a decadent french toast base, and then a sweet apple pie filling is layered on top. Add a brown-sugar pecan crisp topping, and this breakfast is complete.

Your mouth must be watering by now, like mine is, so let’s get started!

What You’ll Need

First let’s go over what you’ll need to put this breakfast casserole together. Here are a few notes on the most essential ingredients. (You can find the full list on the recipe card below.)

• French Loaf – Cut this into thick pieces and let it dry out overnight. Or, turn the oven on at 200° and spread the bread out on a pan, then bake for 15 to 20 minutes until dry. You can also use brioche bread.
• Brown Sugar – You can use light or dark brown sugar, whatever you have on hand is fine.
• Vanilla Extract – Maple syrup is a great substitute.
• Apple Pie Spice – You can also just use cinnamon if you prefer it.
• Apples – Any kind you like. I used granny smiths and honey crisps.
• Quick Oats – You can use regular for a crunchier topping.
• Eggs – We’re making quite a bit of French toast here, so you’ll need 8 eggs!
• Cream – Heavy cream makes the rich custard for the French toast. You’ll also need some milk to go along with it – you can use 1% or 2%, it doesn’t really matter.
• Pecans – Chop these before starting to save a little time later when making the crisp.

How to Make Apple Pie French Toast Casserole

French toast casserole has three easy components, as mentioned above, that come together in a snap. It really won’t take you more than 30 minutes to prep this meal, and then you just have to wait for it to bake! Here’s the step-by-step guide to the best french toast casserole recipe for fall:

Arrange the Bread Cubes: Place the dried French bread cubes in the 9in x 13in pan.

Mix the Custard Together: In a large mixing bowl, combine the remaining toast ingredients and mix well.

Pour the Mixture Evenly Over the Bread: Then, cover it with saran wrap and let it sit in the refrigerator overnight, or at least for 1 hour.

Cook the Apples: In a medium sauce pan, cook the butter, apples, brown sugar and granulated sugar for 10 to 15 minutes until the apples are tender and the sauce is thickened. Remove from the heat and add the apple pie spice and lemon juice.

Mix the Pecan Crisp Together: In a mixing bowl, combine the oats, flour sugar, cinnamon and butter and mix with a fork till crumbly. Add the pecans and stir.

Preheat the Oven to 350°: Spread the apple pie filling over the french toast. Spoon the crisp over the filling.

Bake the Casserole: Place in the oven and bake for 40 to 50 minutes until the custard is cooked through. Remove and serve hot with caramel syrup or maple syrup.

Tips for Success

As you can see, apple pie french toast casserole is pretty simple to make, whether you’re preparing it ahead of time or not. Here are a few tips that will help you achieve the best-tasting casserole:

• Bake the Casserole Ahead: Bake it the night before and let all the custard soak into the bread for the best french toast.
• For More Apple Pie Flavor: If you would like your french toast casserole to really have a lot of apple flavor, make it with double the filling.
• Use Stale Bread: I touched on how to make your own ‘stale’ bread in the ingredients section. The reason you want to use stale bread is that it will soak up the custard better than fresh bread will, and it is less likely to become soggy.
• Apple Pie Filling Substitute: If you’re in a pinch time-wise, you can use canned apple pie filling instead of using the homemade version. I highly recommend making your own because it’s delicious and a great way to use up apples, but sometimes life is crazy and time is limited.

Topping Ideas & Serving Suggestions

This apple pie french toast is best served hot from the oven! Don’t burn your tongue or anything, but make sure you get to this casserole while it’s still warm.

And don’t forget toppings, either! Here are a few of my go-to additions:

• Syrups/Sauces: Maple syrup and caramel sauce are sweet additions that my family loves to add to this delicious casserole! If might be interesting to try a raspberry or blueberry syrup on top as well.
• Whipped Cream: Cool Whip and whipped cream are great toppings for pancakes and french toast, so why not french toast casserole, too?
• Powdered Sugar: A dusting of powdered sugar tastes great on french toast casserole, and it looks really pretty, too!
• Fruit: I like to serve this casserole with a bowl of fresh fruit on the side (strawberries, blueberries, raspberries, orange slices, etc.).

Can this Be Overnight French Toast?

Sure! You can make this french toast ahead of time and then bake it when you’re ready. Prepare the three components (french toast, apple pie filling, pecan crisp) and store them separately in the fridge. Then, all you have to do is layer everything together and bake. Making overnight french toast saves so much time in the morning! It’s also a great reason to convince yourself to get out of bed.

How to Store and Reheat Leftovers

Store this apple pie breakfast casserole in a covered baking dish or an airtight container. Keep it in the refrigerator for up to 5 days – I doubt you’ll need that long to devour the rest, though!

To reheat the casserole, put it back in the oven at 350°F until warmed through (probably 15-20 minutes depending on the oven). I don’t recommend using the microwave because the bread will become soggy.

Can I Freeze French Toast Casserole?

Yes! French toast casserole is easy to freeze. Let it cool in the baking dish and then transfer it to an airtight container and freeze for up to a month. Make sure to let it thaw in the fridge overnight before reheating and eating.

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Apple Pie French Toast Casserole

This French Toast Casserole combines the best of two of my favorite culinary worlds: dessert and breakfast! Custard-y french toast is baked with a delicious cinnamon apple filling and a brown sugar pecan topping. Serve with caramel sauce or maple syrup for the perfect breakfast or brunch.

Course Breakfast Ideas

Cuisine American

Keyword apple french toast, fall breakfast ideas, french toast casserole

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 514kcal

Author Jessica – The Novice Chef

Ingredients

For the French Toast:

• 1 loaf (about 14 oz) French bread cubed and dried out
• 8 large eggs
• 2 cups whole milk
• ¼ cup brown sugar
• 2 teaspoons vanilla extract
• ½ teaspoon apple pie spice
• 1 teaspoon ground cinnamon
• 1 cup heavy cream

For the Apple Pie Filling:

• 2 Tablespoons unsalted butter
• 4 large apples peeled and cubed
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ¾ teaspoon apple pie spice
• 1 teaspoon lemon juice

For the Crisp:

• ½ cup quick oats
• ⅓ cup all purpose flour
• ⅓ cup packed brown sugar
• ½ teaspoon cinnamon
• 3 Tablespoons unsalted butter
• ½ cup pecans chopped

Instructions

• Place the dried French bread cubes in the 9 x 13 pan. In a large mixing bowl, combine the remaining toast ingredients and mix well. Pour the mixture evenly over the bread and set aside.
• Pour the mixture evenly over the bread, then cover with saran wrap and let sit in the refrigerator overnight or for at least 1 hour.
• For the Apple Pie Filling: In a medium sauce pan, cook the butter, apples, brown sugar and granulated sugar for 10 to 15 minutes until the apples are tender and the sauce is thickened.
• Remove from the heat and add the apple pie spice and lemon juice. Spread the apple pie filling over the top of the casserole.
• For the Crisp: In a mixing bowl, combine the oats, flour sugar, cinnamon and butter and mix with a fork till crumbly. Add the pecans and stir. Spoon the crisp over the filling.
• Cover the casserole tightly with saran wrap and let sit in the refrigerator overnight, or for at least 1 hour, to soak up the custard sauce.
• To Bake: Preheat the oven to 350°F. Remove casserole from the fridge, remove covering, and let it warm up on the counter while the oven preheats.
• Place casserole the oven and bake for 40 to 50 minutes until the custard is cooked through. Remove and let rest for 10 minutes. Then serve hot with a drizzle of caramel syrup or maple syrup on top, if desired.

Notes

Storing leftovers: Let cool completely and then store leftovers in an airtight container  in the refrigerator for up to 4 days. Reheat in 30 second bursts in the microwave, until warmed through. 

Nutrition

Serving: 1 serving | Calories: 514kcal | Carbohydrates: 63g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Cholesterol: 195mg | Sodium: 344mg | Fiber: 4g | Sugar: 32g

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