French toast casserole with raisins is a classic, Christmas morning breakfast recipe and one my family looks forward to every year. This healthier holiday bake is full of wholesome ingredients like soft brioche bread, fluffy eggs, almond milk, a bit of coconut sugar and delicious, plump, and juicy California Raisins!
This recipe can conveniently be made the day before Christmas and stored in the refrigerator overnight before baking, which is perfect for the busy holidays, when you need flexibility and extra time to finish wrapping presents.
I really love holiday baking. However, I don’t always feel good about eating too many cookies or loads of pie. That’s why I really enjoy this particular recipe. I get to bake for my family and feed them a delicious breakfast that is seasonal, but not so unhealthy.
And this breakfast casserole recipe features California raisins, which don’t contain added sugar. They’re naturally sweet and the perfect, healthier mix-in for your baking adventures. Even better, they’re inexpensive and California is nearby, making it the most sustainable source for raisins in Canada.
I always keep a big box of California raisins in my pantry because they’re so convenient and versatile in the kitchen. I love adding a handful to these Low-Carb Strawberry Coconut Scones or Easy Sausage Stuffing. They are also tasty in my Quinoa Cabbage Salad or Mushroom Cauliflower Rice Skillet for a touch of sweetness.
How To Make French Toast Casserole
- Bread — Brioche, French bread, challah or sourdough bread are great options.
- Eggs — In this recipe, eggs are whisked together with other wet ingredients and poured over bread cubes to create a delicious, custard like casserole.
- Almond milk — Or milk of choice, both dairy and non-dairy options work well in this recipe.
- Vanilla extract — Pure is best but imitation will get the job done.
- Coconut sugar — Regular, refined sugar can be substituted in a pinch or you can use brown sugar too.
- California raisins — Sun-dried for a fantastic, distinctive flavor. This all-natural fruit is the perfect addition to your casserole!
- Toppings: powdered sugar, maple syrup, whipped topping and extra California raisins! You can also add some orange zest if you prefer.
ps: For this baked French toast casserole recipe, you don’t need to use flour.
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- Grease a 9×13 inch casserole dish with a little bit of butter, oil or nonstick cooking spray and set it to the side. If you don’t have a casserole dish, you can use a pan that goes in the oven.
- Cut bread into bite-sized pieces and place cubes in your prepared casserole dish.
Prepare batter and assemble:
- Measure eggs, almond milk, vanilla and coconut sugar into a medium bowl and whisk vigorously until ingredients are well combined.
- Pour egg mixture evenly over bread cubes and sprinkle raisins on top.
- Cover your casserole dish with plastic wrap and place it in the refrigerator.
- Allow your casserole to chill for at least 4 hours, or overnight! Note: bread cubes need adequate time to soak up the custard, and if it doesn’t fully absorb you could end up with scrambled egg pieces in your casserole.
Bake and serve:
- Remove casserole from the refrigerator and preheat your oven to 350°F.
- Once the oven comes to temperature, bake your casserole for 40-50 minutes until golden brown. Note: be sure to check it at the 40-minute mark as ovens vary and we don’t want the top to get too dark.
- Remove your gorgeous bake from the oven and sprinkle generously with powdered sugar. Serve warm with all of your favorite toppings like maple syrup, Chantilly cream, and extra California raisins!
- Give custard enough time to soak into the bread cubes. The casserole should chill in your refrigerator for at least 4 hours, I prefer to let it chill overnight and then bake on Christmas morning.
- For best results, use pure vanilla extract rather than imitation.
- Add a bit of cinnamon or a dusting of nutmeg to your egg custard mixture if desired.
- Chopped nuts like pecans or walnuts are a delicious addition to this casserole. Mix in a handful if you’re feeling adventurous or simply provide them as another topping option.
- You can serve regular pancake syrup with your bake, but I highly recommend Pure maple syrup. It has the most wonderful flavor!
How To Store Leftovers
- To store: Allow leftover overnight French toast casserole to cool completely. Tightly cover your baking dish with plastic wrap and store it in the refrigerator for up to 3 days. You can also cut your bake into individual squares and store pieces in an airtight container.
- To freeze: Cut your bake into pieces and cloak each in plastic wrap. Place it in the freezer and freeze for up to 3 months. Then, thaw in the fridge overnight.
- To reheat: Reheat in the microwave in 30 second increments until warmed through. You can also preheat your oven (or toaster oven) to 350°F and bake for 10-15 minutes.
Frequently Asked Questions
Your ratio of bread cubes to milk may be a bit off. Don’t panic, but allow the casserole to bake a bit longer, the heat of the oven will evaporate more liquid and give bread more time to soak up additional moisture. If the top is getting too brown, consider lowering the oven temperature slightly and placing small pieces of aluminum foil in the areas that fully browned.
There are so many things you can serve alongside French toast casserole. I like to include brunch accompaniments like eggs, bacon, sausage, muffins, or a colorful fruit salad. Don’t forget the coffee and orange juice!
Absolutely. I love reheating French toast casserole and eating it for breakfast or dessert the next day. Reheat it in the microwave or oven and then drizzle with some maple syrup.
French Toast Casserole with Raisins
- 12 cups Brioche bread or French bread cut into cubes
- 8 large eggs
- 2 cups almond milk
- 2 tsp vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup California raisins
- 1 tbsp powdered sugar
- maple syrup for topping
- Whipped-Cream for topping
- Prepare a baking dish (9×13 inch) by greasing it with some butter.
- Cut brioche bread into bite-sized cubes and place them in your prepared casserole dish.
- In a large bowl, combine eggs, almond milk, vanilla extract, and coconut sugar. Whisk and mix everything well. Pour custard over bread cubes.
- Top casserole with raisins and cover your baking dish with saran wrap. Refrigerate for four hours, or overnight. The bread needs time to adsorb the custard. Don’t skip this part, otherwise you may end up with bits of scrambled egg after baking.
- Remove casserole from the refrigerator and preheat the oven to 350°F.
- Bake for 40-50 minutes. Please, check at the 40-minute mark.
- Remove from the oven, sprinkle with powdered sugar.
- Serve with maple syrup, raisins, and Chantilly cream on top. enjoy!
- Give bread cubes at least 4 hours (or overnight) to absorb custard.
- Use pure vanilla extract if you can.
- Add a bit of cinnamon or nutmeg to your egg custard, if desired.
- Add chopped pecans or walnuts, if desired. They also make a great, additional topping option.
- Serve with pure maple syrup rather than a regular pancake syrup, if possible. Maple syrup has the BEST flavor!
- To store: Cool completely and cover your baking dish with plastic wrap. Refrigerate up to 3 days.
- To freeze: Cut your bake into pieces and cloak each in plastic wrap. Freeze for up to 3 months.
- To reheat: Reheat in the microwave until warmed through. You can also bake at 350°F for 10-15 minutes.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Watch the French Toast Casserole Web Story.
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