Almond Croissant Inspired French Toast Casserole
I like to joke about coming from a long line of people who overcook meat and undertook potatoes, and while that is absolutely true, some things were done quite well! My Grandma Helen’s wifesaver was one of them. Also can we please workshop that name? I’m sure most families have a variation on this savoury egg-based casserole, I’m talking layers of ham and cheese (must be Kraft singles) between layers of egg-drenched bread topped with heaps of cornflakes and diced green pepper. Anyway, while it might be one of my favourite nostalgia foods my youngest sister hates it. My hope is that with this sweet version, I can get her on board the breakfast casserole bandwagon.
While the flavours of this recipe have absolutely nothing in common with Helen’s wifesaver the method is similar and easy as pie. Actually, it’s exponentially easier than pie.
We start by trimming the crusts from the brioche. I bought a mass-produced loaf from the grocery store because that is what is available to me, and we’re going for easy here. Don’t be silly and throw those out, you can use them for croutons or breadcrumbs.
The next step is making your two custards. The french toast custard base is a simple combination of milk, eggs, sugar and almond extract that’s been whisked until smooth (pictured bottom left). The frangipane (pictured top right) has a few more ingredients but is equally as easy. Melted butter, almond meal, eggs, sugar and flour come together to make this classic almond croissant filling.
Prep?
This is one of those truly perfect dishes to prep in advance! Complete the recipe as written stopping before you add the flaked almonds and sugar topping, put a tight-fitting lid or tin foil hat on your baking dish and toss it in the fridge to hang out over night. When you are ready to bake pull it from the fridge and let sit at room temperature for 30 minutes before topping with almonds and sugar and bake as directed!
Grocery List
Hosting a Brunch?
I’m a big fan of a brunch spread. The combination of crisp bacon, roasted potatoes who’s exterior gives a little crack when you dive your fork in to it’s fluffy center, french toast and a lake of maple syrup is my favourite combo. But when you’ve got a few people over french toast or panakes can be a bit of a pain. Your dippin and flippin your little heart out – so next time I think you should give this a try! The recipe does say it serves four – but it’s so decadent that if you’ve got some other goodies on your serving table this could easily serve 6.
Almond Croissant Inspired French Toast Casserole
Equipment
- 9×9 Pan
- Cutting Board
- Chefs Knife
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Whisk
Ingredients
- Cooking Spray or Butter (For greasing the pan)
French Toast
- 8 Slices Brioche
- 4 Pc Large Eggs
- 1 Cup Whole Milk
- 1/4 Cup White Sugar
- 1 tsp Almond Extract
Frangipane
- 1 Cup Ground Almonds
- 2 Pc Eggs
- 3/4 Cup White Sugar
- 1/2 Cup + 2 Tbsp Butter
- 2 Tbsp All Purpose Flour
Garnish
- 1/2 Cup Flaked Almonds
- 2 Tbsp White Sugar
- Maple Syrup
- Whipped Cream
- Icing Sugar Optional
Instructions
Prep
- Preheat your oven to 350F and grease your baking dish.
- Cut the crusts from your brioche and set aside.
French Toast Custard
- Add the milk, eggs, sugar and almond extract to a shallow dish and whisk to combine.
Frangipane
- Melt the butter and allow it to cool.
- Add the melted butter to a second shallow dish with the almond flour, eggs, sugar and flour and whisk to combine.
Assembly and Baking
- Dunk a slice of brioche into your custard and allow it to fully saturate before transferring to your baking dish. Repeat with three more slices, this will fill the bottom of your baking dish but you may need to squish them in.
- Spread half of the frangipane in an even layer on top the french toast.
- Repeat steps one and two with the remaining bread and frangipane.
- Sprinkle the top with your flaked almonds and sugar before transferring to the oven for 35-40 minutes. The top will be puffy and the almonds will be golden.Serve with a dusting of icing sugar, maple syrup and whipped cream, Enjoy!
