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Fruity French Toast Casserole

TipsKids Can!Magazine

Depending on their skills, show kids how to:

  • Wash and dry fresh fruit
  • Measure dry ingredients
  • Crack and beat eggs
  • Sprinkle topping onto fruit

Our Eggs Magazine features this recipe:

Kid friendly

Ingredients

8 cups
bread cubes; try whole grain bread
4
eggs, slightly beaten
1 cup
milk
2 teaspoons
vanilla
1⁄4 cup
sugar
2 cups
fruit, sliced or chopped- fresh, frozen or canned
1⁄4 cup
margarine or butter, softened
1⁄4 cup
sugar
1⁄2 cup
flour

Directions

  1. Lightly oil or spray an 8" x 8" baking dish or 2-quart casserole.  Add bread cubes.
  2. In a medium bowl, blend eggs, milk, vanilla, and sugar.  Pour over bread cubes.  Stir gently to wet all bread with egg mixture.  Top with fruit.
  3. Cover with plastic wrap and refrigerate until all liquid is absorbed (30 mins), or as long as overnight.
  4. Just before baking, remove casserole from refrigerator.  Preheat oven to 350 degrees F.
  5. Make the topping:  In a small bowl, combine the softened margarine, sugar, and flour until crumbly.
  6. Remove plastic wrap and sprinkle topping over fruit.  Bake until completely set, and starting to brown, (160 degrees in the center), about 40-60 minutes.  Serve warm.
  7. Refrigerate leftovers within 2 hours.
Photo of Fruity French Toast Casserole
Prep time: 10 minutes
Cooking time: 45 minutes
Makes: 8 cups
Nutrition Facts: View Label
Last updated: 10/22/19

2 Comments for "Fruity French Toast Casserole"

This was great! I used one loaf of Franz Gluten Free bread, which equalled 8 cups, and I used coconut milk instead of regular. I used two cans sliced peaches (no juice) for the fruit. I did the 30 minute option, then baked for 55 min. Was great fresh, and as leftovers!

Tried this recipe with canned peaches and it turned out great!  Tasted even better the next day.  Can't wait to try it again with a different fruit.  Oh, and it did take the full 40 minutes to really set.  My 4 year old kept calling it cake and asked for it again the 2nd day. My 7 year old clearly doesn't love the texture of bread pudding at this point, but nothing against this recipe on that!

We tried it again!  This time I used a thermometer to temp it and thus cooked it longer to get to temp.  In the end, it turned into more of a cake than the first time we made it and everyone raved about it!  The texture was amazing to our family.  We will make this again and again, and even put it in our holiday morning rotation.