Pear and Brown Sugar French Toast Casserole

Pear and Brown Sugar French Toast Casserole

I’m back with a second version of my oh-so-delicious Cinnamon Apple French Toast Bake, but with some adjustments, additions, and eliminations – I actually just had the last portion of this casserole for breakfast this morning and am sad it’s over… until next week!

Making a french toast casserole was a little intimidating the first time I tried it: I wasn’t sure how much egg to milk I should include, the seasonings I should incorporate, or how long it should bake for. With this version, I took the already amazing version and edited the ingredients a bit, and swapped coconut sugar for dark brown sugar. Dark brown sugar has a thick, molasses flavor to it, and adds a crispness to the top when sprinkled over the challah bread and baked. This version also includes two diced Bartlett pears sautéed in some grass fed butter and simmered with a bit of the dark brown sugar. When I say I could not stop tasting this after I photographed it, I mean I was going back and forth after letting it cool and nibbling on pieces of pear and bread. It’s addicting and so easy to make!

California Olive Ranch

Here’s what you’ll need:

  • 1 challah bread
  • 3 large eggs
  • 1 1/4 cup whole milk (or any milk really, but I default to my favorite ULTRA whole milk from Organic Valley)
  • 2 tbsp cinnamon
  • 2 tbsp maple syrup
  • 1/4 cup dark brown sugar, separated
  • 2 Bartlett pears, sliced then diced.
  • 3 tbsp butter (1 tbsp for the sauté for pears; the other 2 tbsp for the topping on the casserole)

Start by preheating your oven to 350*. Slice and then dice the pears and add to a heated pan with melted butter on medium heat. Sauté the pears until they begin to soften, then add half of the brown sugar to the pan and mix together. Set the pears aside after they’ve mixed with the brown sugar and they turn a darker brown.

Slice the challah bread into small chunks and layer into an oven-safe baking dish. Crack eggs into a medium mixing bowl and pour in the milk, maple syrup, and cinnamon. Whisk to combine and set aside. Take the pears and pour over the challah bread, spreading out across all pieces of the bread. Pour the egg mixture over the challah bread and pears, making sure the bread is saturated with egg mix.

To top the casserole, take the remaining brown sugar and butter and mix together in a bowl, using your fingers to mash and make smaller drops of butter and dark brown sugar. Add this to the top of the casserole and bake for 30m at 350*. Serve with ice cream, whipped cream, or even powdered sugar!

Pear and Brown Sugar French Toast Casserole

A fun, fall-themed breakfast casserole guaranteed to impress! Pear and dark brown sugar pair perfectly together with diced challah bread, baked in an eggy, maple mix, ready in under an hour!

Course Breakfast
Cuisine American
Keyword breakfast, casserole, french toast, meal prep, pear
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Author nomastehungry


  • 3 large eggs
  • 1 1/4 cup whole milk
  • 2 tbsp cinnamon
  • 2 tbsp maple syrup
  • 1 challah sliced, then diced
  • 2 Bartlett pears sliced, then diced
  • 3 tbsp butter
  • 1/4 cup dark brown sugar separated


  1. Preheat the oven to 250*

  2. Slice the two pears and then dice them to form small chunks. Over a medium heat, melt one tablespoon of butter and add the pears, sauté until translucent. Add one of the portions of dark brown sugar to the pears and mix. Sauté for two minutes and set aside.

  3. Crack the eggs into a medium bowl and add the milk, syrup, and cinnamon. Whisk to combine.

  4. Add the remaining butter and dark brown sugar to a bowl. Using your fingers, mush and combine the butter and sugar to form a "crumb" topping for the casserole.

  5. Slice then dice the challah bread and add to an oven-safe baking dish. Pour the sautéed pears over the challah and evenly distribute. Then pour the egg mixture over the challah bread and pears, evenly distributing.

  6. Top the casserole with the butter/sugar crumb and bake for 30m at 350*.

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