Baked French Toast Casserole
This recipe for Baked French Toast Casserole is an indulgent mix of biscuits, cinnamon, heavy cream and a decadent brown sugar pecan topping!
AN EASY CASSEROLE WITH BISCUITS
This recipe for Baked French Toast Casserole is definitely a decadent recipe for breakfast or brunch. This is one of those recipes that would be absolutely perfect for a weekend morning. It’s an excellent meal for a crowd and leftovers can be re-heated for a late-night sweet treat!
TIPS FOR MAKING THIS BREAKFAST CASSEROLE
- Two cans of refrigerated cinnamon rolls can be used in place of the refrigerated biscuits.
- The pecans are optional in this or other nuts can be used like walnuts.
- This dish doesn’t freeze well so I don’t suggest it. I think some misinformed people have the idea that high fructose corn syrup and corn syrup are the same thing – they ARE NOT. However, if you insist on a substitute, you could use honey. It won’t give the same flavor though.
- I know some people are totally averse to corn syrup and I have no idea why
- I really love the creaminess that the heavy cream adds. It’s also thicker than milk so it helps the cinnamon mixture stick to the biscuits. But if you dont’ have any heavy dream, you can certainly skip it.
- This dish is best served right away, straight out of the oven. Any leftovers can be placed in an airtight container and stored in the fridge for up to 2 days and can be re-heated in the microwave.
- If you’re looking for a traditional French toast recipe, be sure to check out my Brioche French Toast!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerator biscuits
- egg
- sugar
- ground cinnamon
- vanilla extract
- heavy cream
- milk
- salted butter
- light brown sugar
- chopped pecans
- corn syrup
HOW TO MAKE THIS BISCUIT FRENCH TOAST CASSEROLE:
For the casserole: Cut each of the biscuits into 6 pieces and set aside.\
In a large bowl whisk the egg till frothy.
Then whisk in sugar, vanilla extract and ground cinnamon. Finally, mix in the heavy cream and milk until combined well. Add the chopped biscuits into the cream mixture and stir well. Allow to soak for about 5 minutes.
Preheat oven to 350°F and spray the bottom of a 9”x 13” pan with nonstick spray or line with nonstick aluminum foil. Remove the biscuits from the cream mixture using a mesh strainer (discard the remaining liquid.) This part is just like making regular French toast. Place biscuits in an even layer into the bottom of the baking dish.
Cover casserole with foil and place on the middle rack in the oven and bake for 20 minutes.
For the topping; In a bowl, mix melted butter, brown sugar, corn syrup, pecans and cinnamon until combined well.
Once casserole has baked for 20 minutes, remove from oven, uncover and spoon topping evenly around the top of the casserole.
Bake uncovered for about another 15 minutes. Serve immediately with your favorite fruit or syrups. The brown sugar topping will harden slightly as it cools so this is best served warm and straight out of the oven.
CRAVING MORE RECIPES?
French Toast Casserole
Ingredients
- 16.3 ounce can Grands refrigerated biscuits
- 1 large egg
- 1/4 cup sugar
- 1 1/2 teaspoon ground cinnamon (or cinnamon)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup milk
For the topping:
- 1/4 cup (1/2 stick) salted butter, melted
- 1 cup light brown sugar, packed
- 2 tablespoons corn syrup
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- Cut each of the biscuits into 6 pieces and set aside.
- In a large bowl whisk the egg till frothy then whisk in sugar, vanilla, and cinnamon. Finally, mix in the heavy cream and milk until combined well.
- Add the chopped biscuits into the cream mixture and stir well. Allow to soak for about 5 minutes.
- Preheat oven to 350°F and spray the bottom of a 9”x13” pan with nonstick spray or line with nonstick aluminum foil.
- Remove the biscuits from the cream mixture using a mesh strainer (discard the remaining liquid.) This part is just like making regular French Toast.
- Place biscuits in an even layer into the bottom of the baking dish.
- Cover french toast with foil and place on the middle rack in the oven and bake for 20 minutes.
For the topping:
- In a bowl, mix melted butter, brown sugar, corn syrup, pecans and cinnamon until combined well.
- Once casserole has baked for 20 minutes, remove from oven, uncover and spoon topping evenly around the top of the casserole.
- Bake uncovered for about another 15 minutes.
- Serve immediately with your favorite fruit or syrups. The brown sugar topping will harden slightly as it cools so this is best served warm and straight out of the oven.
Notes
- Two cans of refrigerated cinnamon rolls can be used in place of the refrigerated biscuits.
- The pecans are optional in this or other nuts can be used like walnuts.
- This dish doesn’t freeze well so I don’t suggest it.
- I really love the creaminess that the heavy cream adds. It’s also thicker than milk so it helps the cinnamon mixture stick to the biscuits. But if you dont’ have any heavy dream, you can certainly skip it.
- This dish is best served right away, straight out of the oven. Any leftovers can be placed in an airtight container and stored in the fridge for up to 2 days and can be re-heated in the microwave.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
