Ingredients

The following ingredients have 4 Servings
  • 4 cups (400g) bread ripped or cubed - about 1/2 loaf ((I remove crusts))
  • 4 medium eggs
  • 2 cup (500ml) milk ((I use 2%))
  • 2 tablespoon brown sugar (or less)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 large apple ((gala, honey crisp, cortland, macintosh, other))
  • 2 pears (bosc, bartlett, other) (or substitute with more apples)
  • 1 tablespoon butter
  • 2 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon

Instruction

  • Preheat oven to 375F/190C when ready to bake.
  • PREPARE THE BASIC FRENCH TOAST CASSEROLE: Spray an 8 x 8 inch ovenproof dish with oil or grease well with butter. Place bread cubes in the pan. Whisk eggs, milk, cinnamon, brown sugar and vanilla in a bowl. Pour over bread, making sure all pieces get soaked.
  • PREPARE APPLE-PEAR MIXTURE: Peel and core apple and pears. Slice apples thinly (about 1/8 inch) and pears a little bigger. Heat skillet to medium and add all apple-pear mixture ingredients EXCEPT the pears. Saute for a few minutes until mixture is bubbly and apples begin to soften. Add pears if using and saute for another 2-3 minutes. Pears need less cooking as they are much softer than apples.
  • ASSEMBLE: Pour half of apple-pear mixture onto the pan over the bread mixture. Lightly toss so that the apple-pear mixture is scattered throughout the bread mixture. I use clean hands for this. It's fine if a few pieces of fruit are sticking up or on top. At this point, it's ready to bake. Note 1-3 to make ahead/freeze.
  • BAKE AND SERVE: Bake the casserole for about 45-50 minutes until lightly browned. It will puff up. If you like it soft and more custard-like, bake it for 43-45 minutes. If you like it drier and crispier, bake it longer. Just before serving, reheat the rest of the apple-pear mixture in a skillet or in the microwave. Scrape along the sides of the pan before cutting. Serve topped with the apple-pear mixture and a dollop of yogurt or sour cream if desired. Pass the maple syrup.