Baked French Toast Casserole

baked french toast 8This happened today. This morning. On a school day! Uh-huh….. I’m feeling pretty proud of myself right now. Let’s hope my “super on top of things” morning, turns into a “super on top of things” afternoon and evening. One can hope, right?

Well, I made this recipe two weekends ago because my daughter happens to have softball practice at 7:30am. On Saturday morning. Ouch! So early!!! But she and “DeDe” (this is what she calls her dad) happen to be early risers so this works out well for them. Yeah, just them. Me and the other little ones stay home and try to sleep in. So the whole point of me telling you all of that is that when they get home, I try to have a nice breakfast ready for them. And I saw this on Pioneer Woman and thought my family (especially my hungry little softball player) would love it. And they loved it so much that I made it again. Today!

I did alter some quantities (to cut down on fat) but head over and check out PW’s original recipe if you so please.

Baked French Toast Casserole (inspired by & adapted from Pioneer Woman)

  • 1 loaf French bread, torn into pieces
  • 8 eggs
  • 2 cups milk (I use 1%)
  • 1 tsp. vanilla
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar

For the topping:

  • 1/3 cup flour
  • 1/4 cup packed brown sugar
  • 4 tbsp. cold butter, cut into pieces
  • 1/2 tsp. cinnamon
  • Pinch of salt

Preheat oven to 350. In a 13×9 casserole dish, generously spray with cooking spray. Tear the bread into pieces and place in dish. In a large bowl, add eggs, milk, vanilla and sugars. Whisk until combined. Pour over the bread evenly.

In a medium bowl, add the topping ingredients. Using a pastry cutter, mix until coarse crumbs form. Evenly spread over the bread mixture. Bake in the oven for 45 minutes to 1 hour. (I did 50 minutes).

baked french toastbaked french toast 3baked french toast 4baked french toast 2baked french toast 5baked french toast 6baked french toast 7baked french toast 9PW insists on adding MORE butter (I didn’t) and syrup all over the top (I didn’t do this either). But totally up to you! Enjoy everyone!!!


Vanilla Bean Croissant French Toast

croissant french toast 2Yes, that vanilla bean paste is back in action again. I truly love that stuff. But the story of how this French toast came to be? Well, I bought some of the smaller European style croissants so that I could make sandwiches for my kids with my previously posted Almond Chicken Salad. They love croissants, as do I. I mean, come on! Buttery, fattening bread. YUM. I can almost eat an entire baguette so don’t be surprised by my love of carbs! Anyhow, we had leftover croissants and I thought they would make a delectable French toast. And of course, I had to throw in the vanilla bean paste to make it extra yummy.

And speaking of croissants, I just have to mention this. I literally cannot see a croissant without thinking of the episode of Shahs of Sunset. The one where MJ really wanted a chocolate croissant and Mike told her she shouldn’t eat it? Yeah, that one. Well, if you aren’t a fan of that show, they happened to pronounce the word “croissant” incredibly funny. Sounded something like “cwuh-saunt”. And they said it over and over again in that funny way. Either way you say it, you can’t deny that croissants are delish.

Vanilla Bean Croissant French Toast (makes 8-10 pieces)

  • 4-6 European style croissants, cut in half
  • 2 tbsp. coconut oil (or coconut oil cooking spray)
  • 3 eggs
  • 1/2 c. milk (or half & half)
  • 1 tbsp. vanilla bean paste
  • 1 1/2 tbsp. sugar
  • Maple syrup, warmed
  • Strawberries & whipped cream, optional

Mix the eggs through the sugar in a shallow bowl, beating with a fork to combine. Then heat a non stick skillet or griddle over medium to medium low heat and add the coconut oil. Let melt. (If you use the cooking spray, spray first, then turn on the heat. No fires please!) Make sure to give your egg mixture a quick stir before dipping your bread because the vanilla beans specks will sink to the bottom and you want those specks on your bread. Dip each piece of croissant (both sides) into the egg mixture and place on the heated grill. Cook for a few minutes on each side or until golden brown. Serve immediately with some warm maple syrup. Add sliced strawberries and whipped cream if your heart so desires.

croissant french toast 3croissant french toastSo I missed taking a picture of the step where it’s actually cooking. Oops. But French toast is easy. You get the idea! Hopefully…

And here it is WITHOUT whipped cream. Optional yes. But who in their right mind eats French toast without whipped cream?!?!?

And here it is WITHOUT whipped cream. Optional yes. But who in their right mind eats French toast without whipped cream?!?!?

Flax & Almond Crusted Cheesecake French Toast

cheesecake french toast

Yes, I’m posting another “cheesecake” recipe. That’s because I had some leftover cheesecake filling from the no bake apple cinnamon cheesecake bites and there is no way I was letting that go to waste.

If you don’t have any leftover cheesecake filling like I did, don’t fret! You can make a slightly simpler version to speed things along.

Now, if you like sweet breakfast treats, then try this one out. I have a big sweet tooth, but of course, my kids have even bigger ones. Especially #2 (the one who doesn’t eat but surprisingly loves sweets). Hmmm…. Of course, right? So treat yourself and your kids to this delightful breakfast. P.S. It doesn’t even need syrup!

Flax & Almond Crusted Cheesecake French Toast (makes 4-5 whole “sandwiches”)


  • 8-10 slices bread (I used whole wheat)
  • 3 eggs
  • 3 tbsp. heavy cream (or milk if you want to lighten it up)
  • Dash of cinnamon
  • 1 8 oz. package cream cheese, softened
  • 2 1/2 tbsp. sugar
  • 1/2 tsp. vanilla
  • 1/2 cup flax
  • 1/2 cup sliced almonds, and then roughly chopped
  • Canola spray
  • Sliced strawberries, optional
  • Powdered sugar, optional

Mix together the cream cheese, sugar and vanilla until smooth. In a separate dish, whisk together eggs, cream and cinnamon. And in another separate dish, add flax and almonds and mix together until combined.

Heat a griddle or non stick skillet over medium low heat. You can either spray with canola spray (my preferred method) or melt coconut oil or butter.

Take a piece of bread and add 2 heaping tablespoons of cheesecake mixture and spread around evenly. Place another slice of bread on top. Dip into egg mixture, making sure to flip over and coat both sides. Then add to the flax and almond mixture. Put the “sandwich” on the griddle. Cook on each side for about 3 minutes. This will just depend on your stovetop. You want the exterior of the bread to get a nice toast on it.

cheesecake french toast

So yummy that it’s pictured a second time!

Cut each “sandwich” in half diagonally and place on a plate. Garnish with some powdered sugar and sliced strawberries. Lick the cheesecake filling as it oozes out. Dig in!

*This recipe will leave you with leftover cheesecake mixture. Do with it what you must, whether it be dipping strawberries into it, eating it by the spoonful, etc. If you do not want leftovers, cut that part of the recipe in half.