Sunday mornings just hit different when you wake up to the smell of something sweet and warming already baking in the oven.
This Pear and Almond French Toast Casserole is one of those recipes that feels effortlessly fancy but requires almost no hands-on effort once it’s assembled.
Juicy pears nestled into custardy, egg-soaked bread, topped with a buttery almond streusel, it honestly tastes like something you’d find at a cozy bed-and-breakfast inn.
The best part? You can assemble it the night before, slide it into the fridge, and bake it fresh in the morning. It’s the ultimate make-ahead brunch centerpiece that feeds a crowd without the stress.
If you love breakfast casseroles that feel a little indulgent and smell absolutely incredible, you’re in the right place.
Keep reading, because this one is going to become a permanent part of your brunch rotation.
You might also enjoy: Stuffed French Toast
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes (plus overnight soak, optional) |
| Servings | 8–10 servings |
| Difficulty Level | Easy |
Why You’ll Love This Pear and Almond French Toast Casserole
Brunch recipes don’t get much better than a casserole that basically makes itself.
This one has all the cozy flavors of fall and winter, warm cinnamon, sweet pears, and nutty toasted almonds, in a dish that feeds a whole table.
It’s genuinely one of those crowd-pleasing recipes that gets recipe requests every time it’s served.
- Make-ahead friendly: Assemble everything the night before, cover, and refrigerate. Come morning, just pop it in the oven — no rushing around the kitchen.
- Incredible texture: The bread soaks up all that custard overnight and bakes into a pillowy, creamy center while the almond streusel on top gets golden and delightfully crispy.
- Feeds a crowd: This casserole serves 8 to 10 people, making it perfect for holiday brunches, family gatherings, or a weekend treat for the whole family.
- Simple ingredients: You likely have most of these pantry staples already — eggs, milk, cream, cinnamon, and butter — and the pears and almonds are easy to find year-round.
- Versatile flavor profile: The sweetness is well-balanced, not cloying. It’s sweet enough for dessert but perfectly appropriate as a breakfast or brunch centerpiece.
- No complicated techniques: Everything is straightforward assembly. You don’t need to be an experienced baker or cook to nail this dish every single time.
Read Also: Spring Brunch Ideas
Ingredients
Here’s everything you need to make this Pear and Almond French Toast Casserole from scratch.
Use day-old or slightly stale bread for the best results, it soaks up the custard beautifully without falling apart.
- 1 loaf (about 16 oz) brioche or challah bread, cut into 1-inch cubes (slightly stale is ideal)
- 3 medium ripe pears, peeled, cored, and sliced into ½-inch pieces (Bosc or Anjou work great)
- 6 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- ¼ cup granulated sugar
- 2 tablespoons pure maple syrup
- 1½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- For the Almond Streusel Topping:
- ½ cup all-purpose flour
- â…“ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons (½ stick) cold unsalted butter, cut into small cubes
- ½ cup sliced almonds
- 2 tablespoons turbinado or coarse sugar (for extra crunch on top, optional but recommended)
- For serving (optional): powdered sugar, warm maple syrup, or whipped cream
The same warm cinnamon-spiced custard base works beautifully in my Apple Cinnamon French Toast Casserole too, it’s another make-ahead brunch favorite worth bookmarking.
Kitchen Equipment Needed
You don’t need any fancy equipment for this recipe, just a few reliable kitchen basics. Having the right tools makes the prep process smoother and more enjoyable.
- 9×13-inch baking dish — a deep casserole dish ensures even baking and plenty of room for all that bread and custard
- Large mixing bowl — for whisking together the custard mixture
- Medium mixing bowl — for making the almond streusel topping
- Pastry cutter or fork — for cutting the cold butter into the streusel topping
- Whisk — for combining the eggs, milk, and cream into a smooth custard
- Sharp chef’s knife and cutting board — for slicing the pears and cubing the bread
- Vegetable peeler — for peeling the pears quickly and efficiently
- Plastic wrap or aluminum foil — for covering the casserole during its overnight rest in the refrigerator
- Instant-read thermometer (optional) — helpful to check doneness; the center should reach about 160°F (71°C)
- Measuring cups and spoons — for accurate ingredient portions
- Oven mitts — the baking dish gets very hot
- Wire cooling rack — to let the casserole rest briefly before slicing and serving
Read Also: Croissant Breakfast Casserole
Recommended Products for This Recipe
I’ve made this casserole dozens of times over the years, and these are the products that genuinely make a difference in how it turns out.
From the bread to the baking dish, a few small upgrades go a long way.
1. Brioche Bread Loaf
Brioche is my number-one recommendation for this casserole because its rich, buttery crumb soaks up custard like a dream.
The result is a soft, luscious interior that no standard sandwich loaf can match. Look for it at your local bakery or grocery store, it’s worth every penny.
2. Le Creuset Enameled Cast Iron Rectangular Baking Dish
This baking dish distributes heat so evenly that your casserole bakes perfectly from edge to center with no burnt spots or undercooked patches in the middle.
The enameled interior means zero sticking and cleanup is effortless, even after overnight soaking. It’s a lifetime investment that pays off with every batch.
3. Pure Maple Syrup (Grade A Dark Robust)
Not all maple syrups are created equal. A dark, robust Grade A pure maple syrup adds a deep, caramel-like sweetness to the custard that lighter syrups just can’t replicate. It also makes the perfect drizzle for serving.
Skip the pancake syrup here, real maple makes all the difference.
4. Pure Almond Extract
Adding just ¼ teaspoon of pure almond extract to the custard mixture (optional but highly recommended) intensifies the almond flavor throughout the casserole beautifully.
It works in harmony with the sliced almonds in the streusel for a more cohesive, nutty depth of flavor.
Step-by-Step Instructions: How to Make Pear and Almond French Toast Casserole
Step 1: Prepare Your Baking Dish and Bread
- Lightly grease your 9×13-inch baking dish with butter or non-stick cooking spray, making sure to coat the bottom and all four sides evenly so nothing sticks.
- If your bread is fresh, cut it into 1-inch cubes and spread the cubes on a large baking sheet in a single layer. Leave them out uncovered on the counter for at least 1 to 2 hours, or lightly toast them in a 300°F (150°C) oven for 10 minutes until slightly dried out. Stale bread absorbs the custard much more effectively without becoming soggy.
- Once dried, transfer the bread cubes to the prepared baking dish and spread them out into an even layer.
Step 2: Prepare the Pears
- Peel the pears using a vegetable peeler, working from the top of the pear down toward the base in long, smooth strokes to remove all the skin.
- Cut each pear in half lengthwise from stem to base, then use a small spoon or melon baller to scoop out the core and seeds from each half.
- Place each pear half flat-side down on your cutting board and slice into ½-inch pieces crosswise.
- Scatter the sliced pears evenly over the bread cubes in the baking dish, gently tucking some slices down between the bread pieces so the pear is distributed throughout, not just on top.
Step 3: Make the Custard Mixture
- Crack all 6 eggs into a large mixing bowl, checking for any shell fragments before proceeding.
- Add the whole milk, heavy cream, granulated sugar, and maple syrup to the bowl with the eggs.
- Add the vanilla extract, 1 teaspoon of ground cinnamon, ground nutmeg, and a pinch of salt.
- If you’re using pure almond extract (highly recommended), add ¼ teaspoon now as well.
- Whisk everything together vigorously until the eggs are completely broken down, the sugar is dissolved, and the mixture is smooth and uniform in color — about 60 to 90 seconds of steady whisking.
Step 4: Pour the Custard Over the Bread
- Slowly and evenly pour the custard mixture over the bread cubes and pear slices in the baking dish, working from one end to the other to distribute it as evenly as possible.
- Use a spatula or the back of a spoon to gently press the bread cubes down into the custard so every piece gets saturated. Don’t stir — just press gently so the cubes sink slightly into the liquid.
- Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or ideally overnight (8 to 12 hours). This soak time is what gives the casserole its custardy, bread pudding-like texture.
Step 5: Make the Almond Streusel Topping
- In a medium mixing bowl, combine the all-purpose flour, packed brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk or stir briefly to combine the dry ingredients.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or even your fingertips, work the butter into the dry ingredients by pressing and breaking it apart until the mixture resembles coarse, clumpy crumbs — think pea-sized pieces with some larger chunks remaining. The butter must stay cold for a crumbly texture, so work quickly and avoid over-mixing.
- Fold in the sliced almonds using a rubber spatula or your hands until they’re evenly mixed throughout the streusel.
- If you’re not baking the casserole right away, transfer the streusel to a small zip-top bag or covered bowl and refrigerate it alongside the casserole overnight.
Step 6: Add the Streusel and Bake
- When you’re ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20 to 30 minutes while your oven preheats. This helps ensure even baking from the center outward.
- Preheat your oven to 350°F (175°C) and position a rack in the center of the oven.
- Remove the plastic wrap or foil from the casserole and discard it.
- Sprinkle the almond streusel topping evenly over the entire surface of the casserole, covering it from edge to edge.
- If using turbinado or coarse sugar for extra crunch, scatter it over the streusel now.
- Place the uncovered baking dish in the preheated oven and bake for 45 to 55 minutes, until the top is deep golden brown and the center is set (not jiggly) when you gently shake the pan. If the streusel starts to brown too quickly, loosely tent the dish with a piece of foil after the 35-minute mark.
- To check for doneness, insert an instant-read thermometer into the center of the casserole — it should read at least 160°F (71°C). Alternatively, a toothpick or thin knife inserted in the center should come out without wet, liquid custard clinging to it.
Step 7: Rest and Serve
- Remove the casserole from the oven and place it on a wire cooling rack. Let it rest for 10 minutes before cutting into it — this helps the custard set fully so the slices hold their shape when served.
- Dust lightly with powdered sugar if desired, then slice and serve warm directly from the dish.
- Offer warm maple syrup, freshly whipped cream, or a dollop of crème fraîche on the side for drizzling or topping each serving.
Another great make-ahead morning option is the Blueberry French Toast Casserole, equally easy to prep the night before and absolutely gorgeous when baked.
Tips for The Best Pear and Almond French Toast Casserole
A few small details separate a good French toast casserole from a truly exceptional one. Keep these tips in mind and you’ll nail it every single time.
- Use stale or dried-out bread: Fresh bread has too much moisture and will result in a soggy casserole. Day-old brioche or challah that has been left out uncovered for several hours is ideal. If you forget to plan ahead, cube it and dry it in the oven at 300°F for 10 minutes.
- Choose ripe but firm pears: Pears that are perfectly ripe will add sweetness and flavor, but make sure they’re still firm enough to hold their shape during baking. Overly ripe, mushy pears will fall apart and create a wet texture.
- Don’t skip the overnight soak: While a 4-hour soak technically works, an overnight soak (8 to 12 hours) makes a noticeably superior casserole. The custard has more time to fully penetrate the bread cubes, resulting in that luscious, bread pudding-like interior.
- Keep your streusel butter cold: Cold butter is the secret to a crumbly, crispy streusel topping. If your kitchen is warm, refrigerate the streusel as soon as it’s made and add it to the casserole just before baking.
- Let the casserole come to room temperature first: Taking the dish out of the fridge 20 to 30 minutes before baking allows for more even cooking. A cold dish straight from the fridge can result in a longer bake time and an undercooked center.
- Tent with foil if browning too quickly: Every oven runs differently. If the streusel top is getting very dark before the center is set, loosely lay a piece of aluminum foil over the dish to shield the top without trapping steam.
- Toast the almonds for deeper flavor: For an extra layer of nuttiness, toast your sliced almonds in a dry skillet over medium heat for 2 to 3 minutes before adding them to the streusel. Stir frequently and watch closely — they go from golden to burnt very quickly.
- Use a glass or ceramic baking dish: These materials distribute heat more gently and evenly than dark metal pans, which can cause the edges to overcook before the center sets.
Read Also: Praline Pecan French Toast Casserole
Serving Suggestions
This Pear and Almond French Toast Casserole is a showstopper all on its own, but pairing it with a few complementary items elevates the whole brunch spread.
Think bright, fresh sides that contrast beautifully with the warm, rich casserole.
- Warm pure maple syrup: Always a classic. Warming the maple syrup before serving makes it extra fragrant and pour-able — a simple touch that guests always appreciate.
- Freshly whipped cream or crème fraîche: A light, billowy dollop on top of each warm slice adds a lovely creamy contrast to the crunchy streusel topping.
- A bright fruit salad: The sweetness and richness of the casserole pairs beautifully with a light, citrusy Spring Fruit Salad on the side — the freshness cuts right through the richness.
- Crispy bacon or breakfast sausage: A savory counterpoint to this sweet casserole. The salty, smoky flavors provide great balance and make the meal feel more substantial.
- Yogurt parfaits: A Yogurt Parfait served alongside adds a creamy, tangy element and makes the brunch spread feel more complete.
- Freshly brewed coffee or tea: A hot cup of coffee or spiced chai tea is the natural companion to this warm, spiced casserole — they share the same cozy, warming flavor notes.
- Powdered sugar dusting: Right before serving, a light dusting of powdered sugar through a fine mesh sieve adds a pretty snow-like finish that photographs beautifully and adds a faint sweetness.
- Candied walnuts or pecans: Scatter a small handful over each serving for extra crunch and a deeper, caramelized nut flavor that complements the almonds in the streusel.
Variations of Pear and Almond French Toast Casserole
Once you’ve mastered the base recipe, it’s incredibly easy to customize this casserole to suit your taste, dietary needs, or whatever ingredients you have on hand.
Here are some of the most delicious ways to make it your own.
- Pear and Cardamom: Substitute ½ teaspoon of ground cardamom for the nutmeg for a more exotic, floral warmth that pairs beautifully with the sweetness of the pears.
- Pear and Ginger: Add 1 teaspoon of freshly grated ginger or ½ teaspoon of ground ginger to the custard mixture for a spicy, warming kick that takes this casserole in a more festive direction.
- Pear and Cream Cheese Swirl: Drop small spoonfuls of softened sweetened cream cheese (mixed with a bit of powdered sugar and vanilla) between the bread cubes before pouring on the custard for pockets of creamy richness throughout.
- Chocolate Almond Variation: Scatter ¼ cup of mini semi-sweet chocolate chips over the pears before pouring on the custard. The chocolate melts into the bread and creates little pockets of chocolatey goodness.
- Dairy-Free Option: Substitute full-fat coconut milk or unsweetened oat milk for the whole milk and heavy cream. Use coconut oil instead of butter in the streusel. The flavor will be slightly different but still delicious.
- Apple and Almond Variation: Swap the pears for 2 to 3 peeled, sliced apples (Granny Smith or Honeycrisp) and add an extra ½ teaspoon of cinnamon to the custard. This is a delicious autumn twist on the base recipe.
- Hazelnut Streusel: Replace the sliced almonds with an equal amount of roughly chopped hazelnuts for a different nutty flavor profile that still works beautifully with the pears and custard.
- Brown Butter Custard: Brown your butter in a small saucepan before adding it to the streusel for a deep, nutty, caramelized flavor that elevates the topping significantly.
Cinnamon French Toast Bake is another crowd-pleasing variation worth trying when you want the same make-ahead convenience with a simpler flavor profile.
Storage and Reheating
This casserole stores and reheats beautifully, which makes it one of the best meal-prep-friendly brunch recipes you can have in your repertoire.
Here’s how to keep it fresh and ensure it tastes just as good the second day.
- Refrigerator storage: Allow the casserole to cool completely to room temperature before storing. Cover the baking dish tightly with plastic wrap or transfer individual portions to an airtight container. It will keep in the refrigerator for up to 3 to 4 days.
- Freezer storage: This casserole freezes well. Once completely cooled, wrap the entire casserole dish (or individual portions) tightly in two layers of plastic wrap followed by a layer of aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheating (best method): Preheat your oven to 325°F (165°C). Place the casserole (whole or individual servings) in an oven-safe dish, cover loosely with foil, and bake for 15 to 20 minutes until warmed through. Remove the foil for the last 5 minutes to re-crisp the streusel topping.
- Microwave reheating (single servings): Place a single serving on a microwave-safe plate and heat on medium power in 30-second intervals until warmed through, about 1 to 2 minutes total. Note that the streusel topping will lose its crunch in the microwave.
- Do not store unbaked overnight casserole for longer than 12 hours: If you assemble it and refrigerate it for soaking, plan to bake it within 12 hours. After that point, the bread begins to break down too much and the texture suffers.
Read Also: Strawberry French Toast Casserole
Nutritional Facts
The following is an estimate per serving based on a recipe that serves 10.
Exact values will vary depending on the specific brands and types of ingredients used, as well as portion sizes.
| Estimated Nutrition Per Serving (1/10 of casserole) | |
|---|---|
| Calories | ~410 kcal |
| Total Fat | ~18g |
| Saturated Fat | ~8g |
| Cholesterol | ~155mg |
| Sodium | ~320mg |
| Total Carbohydrates | ~52g |
| Dietary Fiber | ~3g |
| Total Sugars | ~25g |
| Protein | ~11g |
Note: These are approximate values and should not be used for specific dietary planning.
For precise nutritional information, use a nutrition calculator with your exact ingredients and quantities.
This pairs nicely as part of a complete brunch alongside lighter options like an Arugula Salad to balance out the richness of the casserole.
Health Benefits of Key Ingredients
While this is absolutely a treat-worthy brunch dish, it does contain some genuinely nutritious ingredients that make it more than just an indulgence.
Here’s a look at what the key ingredients bring to the table beyond their delicious flavor.
- Pears: Pears are a good source of dietary fiber, particularly pectin, which supports digestive health and helps maintain healthy blood sugar levels. They also provide vitamin C, vitamin K, and potassium — and their natural sweetness means you don’t need to add as much extra sugar to the recipe.
- Almonds: Almonds are among the most nutrient-dense nuts available. They’re rich in heart-healthy monounsaturated fats, vitamin E, magnesium, and plant-based protein. Regular consumption of almonds has been associated with improved heart health and better blood sugar management.
- Eggs: Eggs are one of nature’s most complete foods, providing high-quality complete protein, B vitamins, and essential minerals including selenium, zinc, and phosphorus. The yolks contain fat-soluble vitamins A, D, E, and K as well as choline, which supports brain health.
- Whole milk and cream: While these are calorie-dense, full-fat dairy products provide calcium, phosphorus, and fat-soluble vitamins that support bone health. The fat also plays an important structural role in achieving the creamy custard texture this casserole is known for.
- Cinnamon: Beyond its warm, comforting flavor, cinnamon contains antioxidants called polyphenols and has been studied for its potential role in helping regulate blood sugar levels. Even the small amount used in this recipe contributes meaningful antioxidant activity.
- Pure maple syrup: Compared to refined white sugar, pure maple syrup contains trace amounts of minerals including manganese, zinc, and riboflavin. It also has a lower glycemic index than white sugar, meaning it causes a slightly more gradual rise in blood sugar.
FAQs About Pear and Almond French Toast Casserole
1. Can I make this casserole without soaking it overnight?
Yes, you can bake it after just a 1-hour soak if you’re short on time. However, the texture won’t be as custardy and bread pudding-like as it would be with an overnight rest.
An overnight soak really does make a noticeable difference, so if you can plan ahead, it’s worth the wait.
2. What type of bread works best for this recipe?
Brioche and challah are the top choices because their enriched, slightly sweet doughs absorb custard beautifully and stay tender inside while the exterior gets golden.
French bread, sourdough, or even croissants can also work well. Avoid sandwich bread, it tends to become too mushy.
3. Can I use canned pears instead of fresh?
You can use canned pears in a pinch, but you’ll need to drain them very well and pat them dry with paper towels.
Canned pears release a lot of extra moisture during baking, which can make the casserole soggy.
Fresh, firm pears give the best texture and flavor overall.
4. How do I know when the casserole is fully cooked?
The casserole is done when the top is deep golden brown, the edges are slightly pulling away from the sides of the dish, and the center no longer jiggles when you gently shake the pan.
An instant-read thermometer inserted in the center should read at least 160°F (71°C) for food safety.
5. Can I double this recipe for a larger crowd?
Absolutely. Use two 9×13-inch baking dishes and simply double all of the ingredients.
Bake both dishes simultaneously on separate oven racks, rotating them halfway through for even browning.
The baking time should remain roughly the same, though you may need an extra 5 to 10 minutes depending on your oven.
Pear and Almond French Toast Casserole
Ingredients
- 1 loaf brioche or challah bread about 16 oz / 450g, cut into 1-inch cubes; slightly stale or oven-dried is ideal
- 3 medium ripe pears Bosc or Anjou recommended; peeled, cored, and sliced into ½-inch pieces
- 6 large eggs
- 1½ cups whole milk 360ml
- ½ cup heavy cream 120ml
- ¼ cup granulated sugar 50g
- 2 tablespoons pure maple syrup 30ml; use dark robust Grade A for best flavor
- 1½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch salt
- ¼ teaspoon pure almond extract optional but highly recommended for deeper almond flavor
- ½ cup all-purpose flour 60g
- â…“ cup packed brown sugar 70g; light or dark brown sugar both work
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter 57g / ½ stick, cut into small cubes; must be cold for crumbly texture
- ½ cup sliced almonds 50g; toasting beforehand optional for deeper nutty flavor
- 2 tablespoons turbinado or coarse sugar optional, for extra crunch on top
- powdered sugar for dusting before serving
- warm pure maple syrup for drizzling
- whipped cream or crème fraîche for topping each serving
Equipment
- 9×13-inch baking dish Deep ceramic or glass casserole dish recommended for even baking
- Large mixing bowl For whisking together the custard mixture
- Medium mixing bowl For making the almond streusel topping
- Pastry cutter or fork For cutting cold butter into the streusel topping
- Whisk For combining eggs, milk, and cream into a smooth custard
- Sharp chef’s knife and cutting board For slicing pears and cubing bread
- Vegetable peeler For peeling the pears quickly and efficiently
- Plastic wrap or aluminum foil For covering the casserole during overnight refrigeration
- Instant-read thermometer (optional) Center should reach 160°F (71°C) when done
- Measuring cups and spoons For accurate ingredient portions
- Oven mitts Baking dish gets very hot
- Wire cooling rack To rest the casserole briefly before slicing and serving
Method
- Grease a 9×13-inch baking dish with butter or non-stick spray. If your bread is fresh, cube it into 1-inch pieces and dry in a 300°F (150°C) oven for 10 minutes or leave uncovered on the counter for 1–2 hours, then spread evenly in the prepared dish.
- Peel, core, and slice the pears into ½-inch pieces. Scatter them evenly over the bread cubes, gently tucking some slices down between the pieces so pear is distributed throughout the dish.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, maple syrup, vanilla extract, almond extract (if using), cinnamon, nutmeg, and salt until completely smooth and uniform, about 60–90 seconds.
- Pour the custard evenly over the bread and pears, then gently press the bread cubes down with a spatula so every piece is saturated. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight (8–12 hours) for best results.
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt, then cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles coarse, pea-sized crumbs. Fold in the sliced almonds and refrigerate until ready to use.
- Remove the casserole from the refrigerator and let it sit at room temperature for 20–30 minutes. Preheat your oven to 350°F (175°C) with a rack in the center position.
- Remove the plastic wrap and sprinkle the almond streusel evenly over the entire surface of the casserole, then scatter turbinado sugar on top if using. Bake uncovered for 45–55 minutes until deep golden brown on top and the center is set (not jiggly); tent loosely with foil after 35 minutes if the topping browns too quickly.
- Remove from the oven and let the casserole rest on a wire rack for 10 minutes before slicing. Dust with powdered sugar if desired and serve warm with maple syrup, whipped cream, or crème fraîche on the side.
Nutrition
Notes
- Use stale bread: Day-old or oven-dried brioche or challah absorbs custard far better than fresh bread and prevents a soggy texture.
- Overnight soak is best: While a 4-hour soak works in a pinch, an 8–12 hour overnight rest produces a noticeably more custardy, bread pudding-like interior.
- Choose ripe but firm pears: Perfectly ripe pears add sweetness, but overly soft ones release too much liquid during baking. Bosc and Anjou hold their shape best.
- Keep streusel butter cold: Cold butter is the key to a crumbly, crispy streusel. If your kitchen is warm, refrigerate the streusel immediately after making it.
- Let the casserole come to room temperature before baking: Taking it out of the fridge 20–30 minutes before baking ensures more even cooking and helps avoid an undercooked center.
- Toast the almonds for extra depth: Lightly toasting sliced almonds in a dry skillet for 2–3 minutes before adding to the streusel adds a deeper, nuttier flavor.
- Storage: Cool completely, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or reheat the whole dish at 325°F (165°C) covered with foil for 15–20 minutes.
- Freezing: Wrap cooled casserole tightly in two layers of plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Fruit variations: Swap pears for firm sliced apples (Granny Smith or Honeycrisp) for an equally delicious autumn version.
- Dairy-free option: Use full-fat coconut milk or oat milk in place of whole milk and cream, and substitute coconut oil for butter in the streusel.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pear and Almond French Toast Casserole truly is one of the most rewarding recipes to have in your brunch repertoire.
It has everything you could want, elegant flavors, a gorgeous golden presentation, and the convenience of being assembled entirely the night before.
Whether you’re hosting a holiday gathering, a spring brunch, or just want to make a slow weekend morning feel a little more special, this casserole delivers every time.
The pairing of sweet, tender pears with the buttery crunch of almond streusel is a combination that feels both comforting and refined at the same time.
I really hope you give it a try and love it as much as I do. If you make this recipe, I’d love to hear how it turned out for you.
And if you have any questions or made any fun variations, share those too, I read every comment and love seeing your kitchen adventures.
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