Pear and Almond French Toast Casserole

Pear and Almond French Toast Casserole

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abfabmom 0

"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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9 h servings 192 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 215 mg
  • 9%

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

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  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.


  1. 31 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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...

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. ...

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...

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 ...

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 me...

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. UPDAT...

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

Fantastic breakfast! My entire family (even the children) loved this not-overly-sweet breakfast. The only changes to the original recipe that I made was using fresh red pears (three) instead of ...

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...

This was extra easy and VERY tasty. I cut recipe in half and baked it in a deep dish pie plate. It served 6. It was light, and not too sweet. I used 5 eggs. I baked it 50 minutes. I served it ...

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