Loaded Pineapple French Toast Casserole
Pineapple French Toast Casserole: Challah bread soaked in custard, topped with caramelized pineapple, whipped cream, toffee sauce, & cinnamon sugar.
A beloved brunch spot in town features a delightful French Toast dish that inspired me to make a few creative adjustments and transform it into a mouthwatering casserole. Presenting Pineapple French Toast Casserole: a decadent blend of cinnamon sugar custard-soaked challah bread, caramelized pineapple, rich coconut cream, and drizzled toffee sauce, topped with a crunchy gingerbread crumble. This showstopper disappears in a flash, making it a highly recommended dish for brunch gatherings, holidays, or any special occasion!
Ingredients For Pineapple French Toast Casserole
- Challah Bread: This traditional Jewish bread has a rich and slightly sweet flavor, thanks to ingredients like eggs, sugar, and honey. It’s the perfect base for this casserole!
- Challah Bread Substitute: For a similar taste and texture, you could use another sweet, soft bread like brioche or even a cinnamon-raisin bread for an extra kick.
- Custard: The key to achieving that classic French toast flavor! The cinnamon sugar-infused custard will soak into the bread overnight before baking.
- Eggs and egg yolks
- Heavy cream
- Milk
- Sugar
- Cinnamon
- Vanilla extract
- Pineapple: Fresh pineapple is ideal for this recipe. You can even can your pineapple when it’s on sale for extra savings!
- Coconut Whipped Cream: This tropical topping is optional but adds an amazing flavor boost.
- Powdered Sugar and Powdered Cinnamon: Dust the finished casserole with a sprinkle of powdered sugar and cinnamon for an extra touch of sweetness. Feel free to experiment!
- Caramel Toffee Sauce: This delectable sauce pairs perfectly with the gingerbread cookies, adding a rich layer of flavor. Don’t skip this step!
- Gingerbread Cookies: While not traditionally tropical, these cookies add a warm, spiced flavor that elevates the dish to a whole new level.
Basics of Making Pineapple French Toast Casserole
- Cut the Bread: Start by cutting the challah bread into even cubes and spread them evenly in your baking dish. This ensures each piece soaks up the custard mixture beautifully.
- Whisk the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, cinnamon, and a pinch of salt. This custard mixture is what creates that rich, creamy texture that French Toast Casserole lovers crave.
- Soak the Bread: Pour the custard mixture over the bread cubes, allowing it to soak in. This step is crucial for infusing the bread with all that delicious flavor and moisture.
- Refrigerate Overnight: Cover the casserole and let it rest in the refrigerator overnight. This allows the bread to absorb the custard fully, resulting in a more flavorful and evenly textured dish. If you notice any bread pieces that haven’t soaked up enough custard, simply give it a gentle stir before baking.
- Bake the Casserole: Preheat your oven to 350°F (175°C) and bake the casserole until it’s golden and slightly crispy on top. This usually takes about 40-45 minutes.
- Cool and Serve: Once baked, allow the casserole to cool slightly before slicing. This helps it firm up a bit, making it easier to serve. Top with coconut whipped cream, caramel toffee sauce, and any additional toppings you desire for a truly indulgent experience.
More Breakfast Casseroles
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Loaded Pineapple French Toast Casserole
Equipment
Ingredients
- 1 loaf of Challah bread (cut into 1 inch chunks)
Custard
- 2 Large eggs
- 2 egg yolks
- 1 cup whole milk
- 1 cup Heavy Whipping Cream
- ½ cup granulated sugar
- ¾ tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp kosher salt
Toppings
- 2 cups pineapple chunks
- coconut whipped cream
- caramel toffee sauce
- spiced gingerbread cookies (crumbled)
- ground cinnamon (for dusting on top)
- powdered sugar (for dusting on top)
Instructions
- Cut 1 loaf of Challah bread into 1 inch cubes and place in a 9×11 casserole dish.
- In a large bowl, whisk 2 Large eggs, 2 egg yolks, 1 cup whole milk, 1 cup Heavy Whipping Cream, ½ cup granulated sugar, ¾ tsp vanilla extract, 2 tsp ground cinnamon and ½ tsp kosher salt, until well combined.
- Pour the custard over the Challah bread and pineapple. Give it a quick stir to ensure the bread is covered. Top with 2 cups pineapple chunks, spread evenly.
- Cover and place in refrigerator overnight.
- Preheat oven to 350℉.
- Remove from fridge and remove cover. If bread is not fully soaked, give it a quick gentle stir. Bake casserole for 45-50 minutes or until the egg is fully cooked.
- Remove from the oven. Serve drizzled with coconut whipped cream, caramel toffee sauce and crumbled spiced gingerbread cookies . Add a dusting of ground cinnamon and powdered sugar if you desire.