Description
A rich and creamy Baked Cream Cheese French Toast Casserole made with layers of bread, sweetened cream cheese, and a delicious crumb topping. Perfect for a make-ahead breakfast or brunch dish that is sure to impress!
Ingredients
Units
Scale
Bread Base
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- 1 (12-14 ounce) loaf french bread, sourdough bread, or challah
Cream Cheese Mixture
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- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (15g) confectioners’ sugar (do not leave out)
- 1/4 teaspoon pure vanilla extract
Egg Mixture
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- 8 large eggs
- 2 and 1/4 cups (540ml) whole milk
- 3/4 teaspoon ground cinnamon
- 2/3 cup (133g) packed light brown sugar
- 2 and 3/4 teaspoons pure vanilla extract
Crumb Topping
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- 1/3 cup (69g) packed light brown sugar
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold and cubed
Optional Toppings
- Maple syrup and/or confectioners’ sugar
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish with nonstick spray. Slice, then cut the bread into 1-inch cubes and spread half of the cubes into the dish.
- Mix the Cream Cheese: Using a hand or stand mixer, beat the cream cheese on medium-high until smooth. Blend in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of the mixture over the bread in the dish and layer the remaining bread cubes on top, ensuring some cream cheese remains exposed for appearance.
- Create the Egg Mixture: In a separate bowl, whisk the eggs, milk, cinnamon, brown sugar, and the remaining vanilla (2 and 3/4 teaspoons) until smooth with no lumps of brown sugar. Evenly pour the mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight.
- Preheat Oven: Preheat the oven to 350°F (177°C). Remove the dish from the fridge while preparing the crumb topping.
- Prepare the Crumb Topping: In a medium bowl, whisk together brown sugar, flour, and cinnamon. Cut in the cold butter cubes with a pastry blender or two forks until crumbly. Evenly sprinkle the topping over the soaked bread.
- Bake: Bake uncovered for 45-55 minutes until golden brown on top. For a softer texture, bake for about 45 minutes.
- Serve: Allow to cool slightly, drizzle with maple syrup or dust with confectioners’ sugar, then serve warm.
Notes
- Make Ahead: Prepare through step 3 up to 24 hours ahead. Refrigerate the crumb topping separately and combine just before baking.
- Freezing Instructions: Freeze the casserole (fully assembled but unbaked) for up to 2 months. Thaw overnight in the refrigerator before baking. Alternatively, freeze leftovers for up to 3 months, thaw in the fridge, and reheat in the microwave or oven.
- Bread: Use day-old, crusty bread for the best texture. You’ll need about 12 cups of cubed bread.
- Cream Cheese: High-quality cream cheese such as Philadelphia brand is recommended for optimum flavor.
- Customizations: Add up to 1 cup of fresh berries (e.g., blueberries, blackberries, or raspberries) between layers for extra flavor.
- Scaling Down: Halve the recipe in an 8- or 9-inch baking pan. Bake time will be about 30-35 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
