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Pear and Almond French Toast Casserole

Pear and Almond French Toast Casserole

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abfabmom

An easy, layered dish that refrigerates overnight so you have more time to spend with your guests in the morning! This recipe makes a lot, so it's great for a crowd.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
  2. Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
  3. Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
  4. Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.
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Reviews

Avon- status quo PRO
29
12/26/2011

Hands down and without a doubt, a new Christmas morning tradition was born this year. This was the easiest, most incredibly delicious and well received breakfast I've served in quite some time. Not to sweet at all, just the perfect amount. I used a 1 1/2 lb loaf of sourdough bread, cut to large cubes, with 9 ex-large eggs. I upped the milk to closer to 2 cups and increased the almond extract to a teaspoon. I also used a jar of my home canned pears instead of store bought. I didn't slice them but instead left them in halves. Once baked (65 minutes in my oven), it puffed up beautifully. Also topped the servings with fresh whipped cream flavored with almond extract and almond slices. Totally yummy and will most certainly make again. Love it and thanks for submitting this recipe.

mommymeggy
20
11/28/2011

This was enjoyed by all the morning after Thanksgiving. Next time I will increase the pears so there is a solid layer of them; as is, they are too far between, and you're only likely to get one every other bite. I went ahead and put on the almonds before baking. It was easier and didn't have any adverse effect. The sourdough and almond extract make this a special french toast. A definite keeper~

Emily DB
17
6/4/2011

I made this last night and baked it this morning. It's delicious! I halved the recipe and made it in a glass pie dish using 6 slices of whole wheat sourdough bread and egg beaters (by the way 1 cup is equal to about 4 large eggs). I did not use almonds. I forgot to layer the brown sugar on the bottom but remembered before I placed it in the fridge so I layered it on the top. Then when it was done, I flipped it and sprinkled it with more brown sugar and placed it back in the oven for 5 minutes to get all melty. As you can see from my picture it did stick a bit because the sugar caramelized on top. If I were to get the sugar in the right order I'm sure it would be lovely to serve to guests!