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Cardamom French Toast Casserole

Cardamom French Toast Casserole


"I love cardamom, and I thought I'd play with recipes featuring it. I came up with this one after having made cardamom braids, a Norwegian sweet bread. Cardamom braids are the best for this, but French bread or Italian bread will work, too."
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1 h 20 m servings 313 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.
  2. Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.
  3. Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
  4. Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
  5. Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.

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Read all reviews 5
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I was a little hesitant to make this; I love cardamom and cinnamon, but I always disliked bread pudding and that's kinda what this sounded like to me. I used the bread I had on hand, which happ...

I made this following directions except I did add a little vanilla to the top mixture. My family didn't like it as well as I did, probably because they aren't used to the taste of the cardamom....

When I made this, it turned out rather burnt and crunchy on top, and the bottom half was very gooey. However, I think that if I baked it in a bigger pan it should turn out just fine. After all ...

Made this for Father's Day Brunch and found it to be a very forgiving recipe. Cardamom is expensive! So I just put more cinnamon. Also, I used a very cheap loaf of white sandwich bread, chopp...

Easy and delicious.

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