This clean french toast casserole is a delectable holiday breakfast/brunch! It’s brief to prepare & there’s no want for in a single day chilling. It’s a real crowd pleaser and wishes just 10 mins prep. My healthful version carries less than a hundred and fifty energy a serving!

We’re halfway through the December and no longer even midway thru the vacations parties and get-togethers but! considered one of my preferred holiday get togethers even though is Christmas morning while the kids open their presents, and my circle of relatives has festive brunch collectively. I constantly make this easy french toast casserole and it’s continually a crowd favored!


What’s now not to like? It’s golden buttery brioche bread that’s smothered in a creamy batter and crowned with a nutty candy cinnamony crunch! It’s significantly every body’s preferred brunch recipe and my family asks me to make it time and again. but the excellent component about is that it’s kinda lighter in fat and energy in comparison in your typical french toast.

One more element…the smooth component! The smooth component comes from the reality all of the ingredients are pretty wellknown staple ingredients and there’s no chilling required. not like a whole lot of french toast bake recipes that require chilling the french toast overnight to set the flavors, you could bake this right now without ready round for some thing. It makes for a fuss-unfastened breakfast that saves you from flipping every unmarried french toast at the griddle all morning.



  • 1 loaf 1 pound sourdough, brioche or challah, cut into 1-inch cubes
  • 8 eggs slightly beaten
  • 2 cups milk
  • 1 cup Greek yogurt
  • 2 tablespoons maple syrup
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  • 1/2 cup chopped pecans
  • 1/4 cup pure maple syrup
  • 1/8 teaspoon ground cinnamon


  1. Preheat the oven to 350°F and grease a 13 x 9 in. baking dish.
  2. Place the bread cubes in the greased baking dish; set aside.
  3. 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.
  4. Top the french toast with the chopped pecans. Then pour the maple syrup over the pecans and sprinkle the cinnamon.
  5. 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.
  6. Let stand for 5 minutes to cool. Serve with maple syrup if desired.

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