Candy Cane Chocolate Chip French Toast Casserole

What better way to start the holiday season with an oh-so-sweet Candy Cane Chocolate Chip French Toast Casserole? This is a decadent breakfast to be served at your next holiday brunch. 

Ingredients: 

2 loaves of crusty French bread cut into large chunks.

4 eggs

¼ cup brown sugar

½ tsp cinnamon

1 tsp vanilla

1 cup Peppermint mocha cream

1 cup whole milk 

½ cup chocolate chips milk chocolate

½ cup peppermint white chocolate baking chunks 

2 candy canes crushed 

Whip Cream for garnish 

Chocolate fudge sauce for garnish ( optional ) 

Vanilla Icing for garnish ( optional ) 

Vanilla Icing: 

2 cups powdered sugar

2 tbsp. butter, softened

1 tsp.vanilla

3 to 4 tbsp. milk

Directions Vanilla Icing: 

In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.

Directions: 

Step One: Pre-pare your bread and set it to the side.

Step Two: Lightly cover it with foil.

Step Three: Spray a deep 8Ũ8 or 9Ũ7 baking dish with non-stick baking spray.  Set aside.

Step Four: In a large bowl, beat together the eggs, brown sugar, cinnamon, and vanilla. 

Step Five: Stir in the peppermint mocha cream and milk.

Step Six: Add the dried bread to the egg batter and toss them together until the liquid has absorbed by at least half. 

Step Seven: Fold in the chocolate chips and peppermint baking chunks.

Step Eight: Pour the mixture into the baking dish. Cover the casserole with plastic wrap.

Step Nine: Refrigerate overnight, 6 to 8 hours.

Step Ten: Remove the dish from the refrigerator and let it stand at room temperature.

Step Eleven: Preheat the oven to 350. 

Step Twelve: Uncover the casserole and bake, about 45 minutes. Serve warm.

Step Thirteen: Top with fresh whipped cream.

Step Fourteen: Drizzle a fudge sauce and vanilla icing on top. 

Step Fifteen: Garnish with candy canes.  

While it seems like a lot of steps, it’s really so easy! It will make your house smell absolutely amazing and everyone will be begging for another dish. 

Don’t forget the toppings; candy cane and whip cream make this dessert picture perfect with your holiday spread. 

Candy Cane Chocolate Chip French Toast Casserole

laura

What better way to start the holiday season with an oh-so-sweet Candy Cane Chocolate Chip French Toast Casserole? This is a decadent breakfast to be served at your next holiday brunch. 

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 45 mins

Additional Time 8 hrs

Total Time 9 hrs 5 mins

Ingredients

  

• 2 loaves of crusty French bread cut into large chunks.
• 4 eggs
• ¼ cup brown sugar
• ½ tsp cinnamon
• 1 tsp vanilla
• 1 cup Peppermint mocha cream
• 1 cup whole milk
• ½ cup chocolate chips milk chocolate
• ½ cup peppermint white chocolate baking chunks
• 2 candy canes crushed
• Whip Cream for garnish
• Chocolate fudge sauce for garnish optional
• Vanilla Icing for garnish optional

Vanilla Icing:

• 2 cups powdered sugar
• 2 tbsp. butter softened
• 1 tsp.vanilla
• 3 to 4 tbsp. milk

Instructions

 

• Pre-pare your bread and set it to the side.
• Lightly cover it with foil.
• Spray a deep 8Ũ8 or 9Ũ7 baking dish with non-stick baking spray. Set aside.
• In a large bowl, beat together the eggs, brown sugar, cinnamon, and vanilla.
• Stir in the peppermint mocha cream and milk.
• Add the dried bread to the egg batter and toss them together until the liquid has absorbed by at least half.
• Fold in the chocolate chips and peppermint baking chunks.
• Pour the mixture into the baking dish. Cover the casserole with plastic wrap.
• Refrigerate overnight, 6 to 8 hours.
• Remove the dish from the refrigerator and let it stand at room temperature.
• Preheat the oven to 350.
• Uncover the casserole and bake, about 45 minutes. Serve warm.
• Top with fresh whipped cream.
• Drizzle a fudge sauce and vanilla icing on top.
• Garnish with candy canes.

Vanilla Icing:

• In a medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.

Keyword Candy Cane Chocolate Chip French Toast Casserole