Sweet Bread French Toast Casserole

Sweet Bread French Toast Casserole


When the weather starts to get cooler, a warm, filling breakfast just makes more sense. You'll have to start this one day ahead of time, but it's well worth the wait.

1 hr
6 Servings


loaf of Portuguese sweet bread
large eggs
2 cup
1 cup
2 Tbsp
granulated sugar
1 tsp
vanilla extract
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
cooking spray
butter (melted)
1 cup
packed light brown sugar
1 cup
candied macadamia nuts (chopped)
1/4 cup
coconut pancake syrup
coconut syrup (for serving)
Prep Time:
1 hr
Total Time:
1 hr


Slice sweet bread into about 20 slices, 1" thick. Liberally spray a 9" x 13" baking dish with cooking spray and arrange bread slices in 2 rows overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, and beat with a rotary beater or whisk until blended (but not too bubbly). Pour mixture over the bread slices, making sure they're evenly covered (get the mixture in between the slices with a spoon). Cover and refrigerate overnight.

The next morning, preheat oven to 350º F. Combine all the ingredients for the topping (melted butter, light brown sugar, macadamia nuts, coconut pancake syrup, ½ teaspoon ground cinnamon, and ½ teaspoon ground nutmeg) and spread evenly over the top of the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with coconut pancake syrup.

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Chef Michi Watarai