Pear and Brown Sugar French Toast Casserole


I'm not not saying that this recipe is my favorite recipe of all time. I'll also not deny the fact that I almost ate the entire thing in one sitting. It's just that good. Pears are the underdog of the fall season, and when they're sautéed with butter, brown sugar, and poured over challah soaked in a maple syrup, milk, and egg mixture, baked to perfection, you get the utmost delectable breakfast treat you could dream of. I'm talking "oh my god have you tried this yet?!" kind of vibes. I absolutely love making this pear and brown sugar french toast casserole for friends, family, and it's actually very easy to prep ahead of time.

Now, if you're a diehard Nomaste Hungry fan, you know my love of breakfast runs deep. I'm definitely more of an egg and bacon type of breakfast gal, but when my sweet-tooth takes over, there's nothing else quite like french toast to satisfy my sweet craving. Sure, pancakes and waffles have a place on the table too (peep my pumpkin pancake recipe or my waffle recipe), but french toast just hits different. Making this pear and brown sugar french toast casserole takes minutes to prep and is absolutely amazing the next day. You don't need extra syrup on top either, the caramelized brown sugar on top with the pears in the sautéed sauce leaves the french toast moist, tender, and oozing with flavor. YASSSSS.

French Toast Casserole Tips:

  • Rip up the challah bread (or brioche) into large chunks and throw into an oven-safe casserole dish. I like chunks of bread versus the slices of bread. Personal preference here, but you can certainly slice thick slices of challah or brioche and layer in to the dish lengthwise.
  • When pouring the egg mixture, make sure you coat all the bread evenly. This will seep into the challah and help the bread get to that "eggy" french toast texture you desire when you think about french toast. Ugh, so good.
  • Don't skimp on the brown sugar on top. Trust me. it tastes amazing. If you're not feeling brown sugar, coconut sugar will work well here too.
  • If you don't want to use butter to sauté the apples, olive oil works well. I personally do not like using coconut oil, but by all means give it a shot.

I promise you when you make this pear and brown sugar french toast casserole for your family or bring it to a pot luck with friends for a Friendsgiving this year (YAY!), you'll be the Star Baker of the night, yes I am obsessed with GBBO don't judge me.

Pear and Brown Sugar French Toast Casserole

When I think of brunch, I think of stacks of french toast smothered in dripping maple syrup, topped with fruit. Feast your eyes (and belly) on this perfect pear and brown sugar french toast casserole. Easy to prep, easy to bake, and easy to devour. Nothing better than the taste of sautéed pears, warm brown sugar, and challah bread.



  • 4 large eggs, whisked
  • 1 1/2 c whole milk (or half and half)
  • 1 tbsp Maple syrup
  • Apple pie spice
  • 2 Bartlett pears, diced
  • 1 loaf Challah bread, ripped into ¼” pieces
  • 100g (1/2c) brown sugar, divided
  • 2 tbsp butter


  1. Preheat the oven to 375º and prep an oven-safe casserole dish.
  2. Start by dicing the two Bartlett pears and adding to a skillet with melted butter on medium heat.  Let the pears start to soften and caramelize until a golden brown. Add in spices and ¼ c of the brown sugar.
  3. Mix to combine and let simmer on a low flame for 2-3 minutes. Turn off heat and set aside.
  4. Meanwhile, dice the challah into small pieces and layer into an oven-safe baking dish.
  5. In a large bowl, whisk together the eggs, milk, ,maple syrup, spices. Pour egg mixture over the entire challah evenly.
  6. Pour the pears and the sauce from the pears over the top of the challah mixture, ensuring that all of the bread is coated.
  7. For the remaining brown sugar, sprinkle on top of the bread mixture and bake at 375°for 28m. Let cool slightly before serving.

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