Pear and Almond French Toast Casserole Recipe -
Pear and Almond French Toast Casserole Recipe
  • READY IN 9 hr

Pear and Almond French Toast Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    9 hrs


  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 More Reviews

Most Helpful Positive Review
Dec 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.

Most Helpful Critical Review
Feb 23, 2012

I used canned pears and found them to taste terrible in this recipe. Pears just dont go with almond extract. I also thought that there should be more sugar added - it tasted about as sweet as a popover. I doubled the almond extract which I thought was perfect. I will try making this with fresh peaches, more brown sugar on the bottom and a little more white sugar in the egg mixture.


31 Ratings

Nov 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~

Jun 04, 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!

Nov 14, 2011

I made something extremely close to this (without the pears). It was incredible!! Everyone loved it. 2 1/2 cups of eggs is (according to my own recipe) about 8-12-depending on if you're using medium or large eggs. You can use Egg Beaters as a sub-maybe the reason for the cup measurement. I'm trying it this next week so my comment will be relevant.

Nov 17, 2011

Terrific recipe! I used fresh pears instead of canned, and it turned out great! Love the syrup that the butter and brown sugar create, it's just enough to give it a wonderful sweetness. UPDATE: I just made this recipe again, and used vanilla soy beverage instead of milk, and only put in 6 large eggs, forgot to measure the amount of bread I used, maybe 3/4 of what's recommended? Just used enough until it soaked up the milk/egg mixture, and it turned out great! A little less "rich" tasting, but still very good.

Feb 01, 2012

I made this with almond milk and vegan butter and it was delicious!

Oct 02, 2011

This is delicious! It may now be one of my family's favorites. Made it for an event at church and got nothing but rave reviews. It's even good at room temperature. General rule on eggs is that 1 egg is 1/4 cup. However, this all depends on the size of your eggs, so don't worry if it's not exact. I as a bit short on the eggs (probably needed 1-2 more), but still turned out wonderfully.


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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