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Smaller French Toast Casserole | 101 Cooking For Two by Gordon Ramsay

French Toast Casserole is a classic breakfast/brunch dish for family gatherings or holidays. Now you can easily make an amount that fits smaller households. Make it ahead or bake right away with these quick and easy instructions.
French Toast Casserole on orange plate

Jump to:

Introduction and My Rating

Time to make your life easier. This overnight recipe bakes in the morning, so the cook (you) can participate in the family activities. French toast casserole is becoming the “green bean casserole” of Christmas for this reason.

But if you’re not feeding an army for breakfast, you had to choose other options. Let’s make a smaller version that will serve a smaller household or every day for a family.

After reading many recipes and reading hundreds of comments on the recipe sites, I have concluded, “just do what you want.”

I started with a Taste of Home recipe as the model recipe, but like every other recipe I looked at, it required a small army to consume it all. So my first act, cut in half. Then a little change here and there, and we have a smaller version that is quick and easy but still tastes great.

My Rating

My rating system. Great 5 out of 5

My rating is a nice 4+. My wife is at 5. She loved it, as did I. Her argument is for the given situations (Christmas morning, etc.), it is a solid home run. I’ll yield to her.

🥖The Bread

While the most common bread recommended was a crusty French, almost any bread should be fine. If you are buying bread, get a small baguette of French but otherwise, use what you want.

I suggest the best choice will be a mild stale crusty bread in cubes. A softer bread will tend to get mushy. If you had a soft bread you want to use, toss it on a tray in a 200 oven for about 10 minutes first to dry it some.

✔️Tips

Baking without the overnight soak is ok, but it missed the point of having a dish to toss into the oven with little fuss in the morning while you enjoy the fun. But still, it is OK to mix and bake.

This recipe is easily doubled. Use a 9 by 13 pan. The baking time will be perhaps 10 minutes longer. The topping might get browner than you want, so tenting with foil near the end will prevent that.

For food safety, please bake until an internal temperature of 165°.

The original recipe baked entirely covered. I wanted some crispiness and baked entirely uncovered. Again, a matter of taste.

❄️Storage and Reheating

Storage before cooking is limited to 24 hours for me due to the eggs. Others will suggest longer. Of course, covered and refrigerated.

After cooking, this can be stored covered and refrigerated for 2-3 days. Best if reheated in the oven at 350° for 10 to 15 minutes. This will help crisp the crust some again where reheating with a microwave will be soft.

📖Breakfast Recipes

How to Cook Bacon in the Oven

How to Cook Sausage in the Oven

Cinnamon Roll Cake

Healthier Sausage Gravy and Biscuits

🖼️Instructions

bread with eggs and other ingredients for French toast casserole

Coat a 6 by 9 baking dish with butter.

cubes of bread in a small casserole dish

Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.

whisking batter in metal bowl

Combine 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.

pouring batter over bread cubes

Pour milk mixture over the bread, cover with foil and refrigerate overnight or you can proceed to the next step and cook now.

brushing the batter on the bread

In the morning, remove from refrigerator and uncover—preheat oven to 350°. Melt 1 tablespoon butter in microwave and brush top.

sprinkle topping of sugar with cinnamon

Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top.

browned French bread casserole

Bake until golden brown and an internal temperature of 165°—about 40-45 minutes. Helpful hint, the bread will puff up some near the end. When the center is puffed, that is about the minimum time, but it will be soggy still. Go a little longer to get a dryer casserole.

French toast casserole on a spatula

Allow to cool for 5 – 10 minutes before serving.

French toast casserole on orange plate with syrup

Top with maple syrup if you want or a dusting of powder sugar.

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📖 Recipe

Image of French Toast Casserole on orange plate

Smaller French Toast Casserole

From Dan Mikesell AKA DrDan

Prep Time 10 mins

Cook Time 40 mins

Total Time 8 hrs 50 mins

Servings #/Adjust if desired 6 servings

Ingredients

Instructions

Coat a 6 by 9 baking dish with butter.
Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.
Combine 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.
Pour milk mixture over the bread, cover with foil and refrigerate overnight or you can proceed to the next step and cook now.
In the morning, remove from refrigerator and uncover—preheat oven to 350°. Melt 1 tablespoon butter in microwave and brush top.
Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top.
Bake until golden brown and an internal temperature of 165°—about 40-45 minutes. Helpful hint, the bread will puff up some near the end. When the center is puffed, that is about the minimum time, but it will be soggy still. Go a little longer to get a dryer casserole.
Allow to cool for 5 – 10 minutes before serving.
Top with maple syrup if you want or a dusting of powder sugar.

Recipe Notes

Pro Tips

I suggest a crusty bread and if it is a little stale, that is good. If you opt for a softer bread, you might want to dry it out a bit in a 200° oven for about 10 minutes.
This uses a 6 by 9 casserole dish but an 8 by 8 pan will work fine also.
Double in a 9 by 13 casserole or cake pan. A double recipe may take a few minutes longer to cook.
Some recipes suggest cooking covered but I think the crunchy top is important and suggests uncovered.
The endpoint of cooking is nicely browned and an internal temperature of 165° due to the eggs.
Storage before cooking is limited to 24 hours for me due to the eggs but others will suggest longer. Of course, covered and refrigerated.
After cooking, this can be stored covered and refrigerated for 2-3 days.
Best if reheated in the oven at 350° for 10 to 15 minutes. This will help crisp the crust some again where reheating with a microwave will be soft.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 191 kcalCarbohydrates : 27 gProtein : 8 gFat : 5 gSaturated Fat : 2 gCholesterol : 114 mgSodium : 446 mgPotassium : 89 mgFiber : 1 gSugar : 6 gVitamin A : 217 IUCalcium : 36 mgIron : 2 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Breakfast

Cuisine :American

Editor’s Note: Originally Published December 22, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

dogs playing in the snow

Crock Pot Fudge | 101 Cooking For Two by Gordon Ramsay

Let’s make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.
image of a pile of pieces of fudge with nuts on a red plate

Jump to:

Introduction and My Rating

A slow cooker is perfect for making fudge because it decreases the chance of scorching or burning on low. With the top off, the kids can watch the “action” as the ingredients slowly melt into the fudge they are “helping” you make.

You and the kids can add your choice of nuts like I did. You could top with candies like sprinkles, M&M’s, or Reese’s Pieces.

There are lots of slow cooker fudge recipes out there. There were very few surprises. Some recipes are far from the mainstream, but most use chocolate chips and sweetened condensed milk like my 5 Minute Fudge.

My Rating:

A nice 5. There is better fudge, but this is very nice.

The Chocolate

You can use either semisweet or dark chocolate chips. I suggest a good name brand. Generic/store brands tend to be lower quality chocolate with less cocoa butter.

Butterscotch Chips Option

This recipe gives you an option to use two bags of semisweet or dark chocolate chips or one bag of chocolate and one bag of butterscotch chips. While all the other recipes use just chocolate, I like my fudge with some butterscotch.

But the butterscotch doesn’t melt quite like the chocolate chips. It likes to maintain its shapes even when melted. When doing a stovetop fudge like my 5 Minute Fudge, you are standing there stirring the pot but not so much here.

So the answer is fairly simple, stir well several times and at the end, stir aggressively and mush any remaining chips against the side to make it combine with the chocolate. Not hard, but just be aware of it. Also, I would not even try the generic butterscotch chips.

♨️The Crock Pot

Crock Pot Size

This recipe fits nicely in a 3-quart crock pot but could use a bigger pot. It might melt a little faster. You need to have the chocolate melted well, and if using butterscotch chips, they need to be soft enough to combine. So you need to know your pot and pay attention.

Low Vs. High

Why low for the fudge? Can I just turn it up since I have the top off? No, please don’t do that.

On low, most crock pots get to full temperature over 5-6 hours degrees. On high, some may run up to full temperature in under 2 hours. Neither low nor high should go above 211°, but some older ones or malfunctioning pots will—they shouldn’t, but some do. That is just too hot for fudge and will ruin the texture.

If you want to hover over the crock pot, stir frequently, and stop when melted, you can use high. But with low, you can dump and come back later. Even if you skip the stirring, it should be fine.

Why is the Lid off?

The first and most obvious thing about this recipe is cooked in an open crock pot with the top off. Yep, no top.

Why? Water is the enemy of fudge, and with the top off, all moisture is vented. Several recipes (usually British if I remember) were very emphatic about this, and I believe they were right.

An added plus is if the kids are “helping” they can look at the cooking and see its progress.

Just leave the top off. Your slow cooker will be slower, but that is fine. I tried just leaving it ajar, and it was not the same. Moisture still accumulated on the lid and dripped back in.

✔️Tips

Pan Size

I used an 8-inch square pan. A 9-inch would also be fine. Or make a wreath like my Easy Fudge.

Storage

Fudge can be stored airtight at room temperature for about a week or a bit more. It can be refrigerated airtight for 2-3 weeks.

Fudge can generally be frozen for up to 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.

📖Candy Recipes

Crock Pot White Chocolate Almond Clusters

Easy Fudge

Easy Oreo Fudge

Crock Pot Chocolate Peanut Clusters

This recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.

🖼️Instructions

Chocolate chips and fudge ingredients

Start with a smaller crock pot. A 3-quart cooker is fine but a larger pot will work. Give it a heavy spray of PAM. The larger pot may cook a little faster.

adding sweetened condensed milk to the crock pot with chocolate

Combine one 14 oz can sweetened condensed milk, two 12 oz bags of semisweet or dark chocolate chips, and 1 teaspoon vanilla. You can substitute one bag of butterscotch chips for one of the chocolate chip bags but see the discussion above, please.

Cook in the crock pot on low for about 2 hours with the lid OFF. Stir halfway through. And then check occasionally.

Remember TOP OFF and on low.

pan lined with two crossing sheets of parchment paper

Prep an 8 by 8 or 9 by 9 pan with crossing sheets of parchment paper. Also, butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.

You can just butter the dish if you wish. If you do this, then after cooled, set in warm water for a few minutes to release the fudge.

adding nuts to a small crock pot with melted fudge

When the fudge combines easily, mix in ¾ to 1 cup of chopped walnuts if you wish.

pouring the melted fudge into the prepared pan

Pour into the prepared pan and smooth. You may add other toppings at this time. Refrigerate until firm (at least 2 hours).

fudge cut into small cups on the parchment paper

Remove from pan and cut into serving-size pieces.

cubes of fudge with nuts in a tower

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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.

📖 Recipe

image of a pile of pieces of fudge with nuts on a red plate

Crock Pot Fudge

From Dan Mikesell AKA DrDan

Let’s make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.

Prep Time 2 mins

Cook Time 2 hrs

Total Time 2 hrs 2 mins

Servings #/Adjust if desired 36

Ingredients

Recipe Notes

Pro Tips

Use two 12 oz bags of semi-sweet or dark chocolate chips. Use a good brand.
You can substitute a bag of butterscotch chips for one of the chocolate. They are generally harder to melt and mix but I like the taste.
You can use a 3 quart or larger crock pot. If you use a full-size pot, this may melt faster.
DO NOT COOK ON HIGH.
KEEP THE LID OFF.
Stir at about 1 hour into cooking then check occasionally after that. It is done when it all is melted and comes together.
Use an 8 or 9-inch square pan. You can line it with parchment paper or just coat it with butter. If unlined, you may need to set the pan in warm water for a few minutes after the fudge is set up to get it out of the pan.
I like to add walnuts at the end. You can add other things if you want or top with sprinkles, M&M’s, or Reese’s Pieces.
Fudge can be stored airtight at room temperature for about a week or it can be refrigerated airtight for 2-3 weeks.
Fudge can generally be frozen for upto 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.

Nutrition

Calories : 161 kcalCarbohydrates : 16 gProtein : 2 gFat : 10 gSaturated Fat : 5 gCholesterol : 5 mgSodium : 16 mgPotassium : 159 mgFiber : 2 gSugar : 13 gVitamin A : 39 IUVitamin C : 1 mgCalcium : 45 mgIron : 1 mg

Course :Appetizer

Cuisine :American

Originally Published November 12, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Molly and Lilly dog running in leaves

Lilly dog chasing Molly dog in leaves

Traditional Sweet Potato Casserole | 101 Cooking For Two by Gordon Ramsay

Easy sweet potato casserole with your choice of a pecan or marshmallow topping will become a family favorite. A classic holiday side that will have them asking for the recipe.
Close up image of a large serving of sweet potato cassierole on a white plate

Jump to:

Introduction and My Rating

When families come together for a holiday, traditional dishes from all sides of the family help make the event special.

This recipe was brought into our family from our son-in-law’s family for our first Thanksgiving together and has been a staple ever since. It is very similar to The Best Sweet Potato Casserole from the Food Network.

Enjoy this classic Sweet Potato Casserole.

My Rating

My rating system. Great 5 out of 5

A strong five all around. My daughter makes a triple recipe for leftovers.

🍠Sweet Potato vs. Yam

The debate rages on. Are they the same? Are they totally different? So the answer is yes to all those questions. True yams are mostly grown outside of the US and are much less commonly sold here.

In the US, firm varieties of sweet potatoes are frequently called sweat potatoes, while soft varieties will be called yams. This goes back to African slaves called the soft, sweet potato yams because they resembled the true yams from Africa.

Unless you are specifically searching for yams, you are probably eating sweet potatoes in the US. If you truly want yams, then you perhaps need an international market.

The U.S. Department of Agriculture requires labels with the term yam to be accompanied by the term sweet potato.

👨‍🍳Topping

I have provided a very nice crispy nutty topping that most families will enjoy. But some family traditions need the marshmallow topping.

To create a marshmallow topping, you just give it a nice topping of mini-marshmallows on the top with or without the pecans but not the other topping ingredients. It will take about 1 ½ cups depending on the size of the baking dish.

♨️Baking

Due to the raw eggs, the casserole needs to reach 160°+ internal temperature, and the topping should be nicely brown. A marshmallow topping will brown a bit faster.

If ether topping is browned, but the internal temperature has not reached 160, tent the casserole with foil lightly to prevent further browning and continue to bake until you reach the safe internal temperature of 160°.

This fits nicely in a 2-quart casserole dish. But use what you have, and it will be fine as long as you reach the endpoints.

The oven temperature specified is 350°, and it will take about 30 minutes, but you can vary that some depending on what else you are baking and adjust the time and what the endpoints.

❄️Storage

Can I make it ahead? Yes, but… the “but” is I’m not a big fan of uncooked casseroles with egg setting for more than a day in a refrigerator. Many will suggest 3 days, but I feel one day is enough. I can find no FDA guidance on this.

You can cook the sweet potatoes ahead and refrigerate for up to 3 days.

Leftovers are good for 3-4 days refrigerated.

Either cooked or uncooked should freeze well for up to 3 months.

📖Side Dish Recipes

Green Bean Casserole Without Soup

Easy Broccoli Slaw

Easy Sausage Stuffing

60 Minute Dinner Rolls

Part of Thanksgiving Recipe Roundup

🖼️Instructions

Note: The recipe is for about eight servings, and you will see pictures for a triple batch. There are only three adults eating today. My daughter was cooking for leftovers.

raw sweet potatoes on trays

Scrub and bake sweet potatoes. Please give them a good scrub and poke with a fork a few times to vent steam. You will need about 3 cups, so 3-4 medium sweet potatoes. Bake at 375° for 1 to 1 ½ hours until very soft.

pealing skin off sweet potato

Allow to cool and then peel. You may refrigerate at this point until needed for up to 3 days.

mixing cooked sweet potatoes in a stand mixer

In a large mixing bowl, beat 3 cups sweet potatoes until smooth. A stand mixer or hand mixer work, but you can do this by hand. A bit more sweet potato is fine if that is what you have.

whisking eggs and other ingredients in white bowl

In a separate bowl, beat together two eggs, ¼ cup sugar, ½ teaspoon salt, ½ stick melted butter, 1 ½ teaspoon vanilla, ½ cup milk. Beat well.

adding egg mixture to sweet potatoes in mixer

Add to sweet potatoes and mix well.

pouring sweet potato into casserole bowl

Place into a well oiled (Pam or butter) oven-safe 2-quart or larger casserole dish.

chopping pecans on whte board with knife

Chop pecans.

mixing topping with wooden spoon in bowl

Mix topping in a medium bowl. 1 ½ cup of brown sugar, ½ cup flour, &frac13; stick melted butter, and ½ cup chopped pecans.

adding the topping to the casserole

Add topping to sweet potatoes. You may cover and refrigerate at this point for the next day or freeze.

cooked sweet potato casserole in white dish

Bake at 350° for about 30 minutes until golden brown and 160° minimum internal temperature.

📖 Recipe

Close up image of a large serving of sweet potato cassierole on a white plate

Traditional Sweet Potato Casserole

From Dan Mikesell AKA DrDan

Easy sweet potato casserole with your choice of a pecan or marshmallow topping will become a family favorite. A classic holiday side that will have them asking for the recipe.

Prep Time 2 hrs 20 mins

Cook Time 30 mins

Total Time 2 hrs 50 mins

Servings #/Adjust if desired 8 serving

Ingredients

Marshmellow Topping Option

Instructions

Scrub and bake sweet potatoes. Give them a good scrub and poke with a fork a few times to vent steam. You will need about 3 cups so 3-4 medium sweet potatoes. Bake at 375° for 1 to 1 ½ hours until very soft.
Allow to cool and then peel. You may refrigerate at this point until needed for up to 3 days.
In a large mixing bowl, beat 3 cups sweet potatoes until smooth. A stand mixer or hand mixer work, but you can do this by hand. A bit more sweet potato is fine if that is what you have.
In a separate bowl, beat together two eggs, ¼ cup sugar, ½ teaspoon salt, ½ stick melted butter, 1 ½ teaspoon vanilla, ½ cup milk. Beat well.
Add to sweet potatoes and mix well.
Place into a well oiled (Pam or butter) oven-safe 2-quart or larger casserole dish.
Chop pecans.
Mix topping in a medium bowl. 1 ½ cup of brown sugar, ½ cup flour, &frac13; stick melted butter, and ½ cup chopped pecans.
Add topping to sweet potatoes. You may cover and refrigerate at this point for the next day or freeze.
Bake at 350° for about 30 minutes until golden brown and 160° minimum internal temperature.

Marshmallow Topping Option

Recipe Notes

Pro Tips:

Precook the sweet potatoes the day ahead.
The recipe calls for 3 cups of sweet potatoes, but a bit more is fine. That will be 3-4 medium potatoes.
This fits in a 2 quart or larger casserole dish. You can use a deep 9 by 9 baking dish if you want.
Cook to nicely brown with at least 160 internal temperature, which should be about the same amount of time. A marshmallow top may brown a bit faster.
If the top is brown, but the temperature is still too low, tent lightly with foil until done.
Make-ahead options. You can cook the sweet potatoes, and they will be good refrigerated for up to 3 days. You can assemble and refrigerate for a day or freeze for up to 3 months.
After cooking, store refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Calories : 403 kcalCarbohydrates : 65 gProtein : 4 gFat : 15 gSaturated Fat : 7 gCholesterol : 67 mgSodium : 291 mgPotassium : 296 mgFiber : 2 gSugar : 50 gVitamin A : 7461 IUVitamin C : 1 mgCalcium : 80 mgIron : 1 mg

Course :Casserole

Cuisine :American

Editor’s Note: Originally Published December 3, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

image of Molly and Lilly Dogs playing in the snow

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