Go Back
–+ servings
Pear and Almond French Toast Casserole

Pear and Almond French Toast Casserole

iamwinfred
This Pear and Almond French Toast Casserole is a warm, custardy make-ahead brunch centerpiece loaded with tender juicy pears, rich egg-soaked brioche, and topped with a buttery, golden almond streusel. Assembled the night before and baked fresh in the morning, it delivers all the cozy, indulgent flavors of a classic French toast with zero morning stress — perfect for holidays, weekend brunches, or any time you want to feed a crowd something truly special.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 servings
Calories 410 kcal

Equipment

  • 9x13-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

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

Almond Streusel Topping

  • ½ cup all-purpose flour 60g
  • ⅓ 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

For Serving (Optional)

  • powdered sugar for dusting before serving
  • warm pure maple syrup for drizzling
  • whipped cream or crème fraîche for topping each serving

Instructions
 

  • Grease a 9x13-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.

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.

Nutrition

Serving: 1ServingCalories: 410kcalCarbohydrates: 52gProtein: 11gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 320mgPotassium: 210mgFiber: 3gSugar: 25gVitamin A: 12IUVitamin C: 4mgCalcium: 10mgIron: 8mg
Keyword almond streusel french toast, make ahead french toast casserole, overnight breakfast casserole, pear and almond french toast casserole, pear french toast bake
Tried this recipe?Let us know how it was!