Description
Indulge in this decadent Baked Cream Cheese French Toast Casserole for a delightful breakfast or brunch treat. Creamy, sweet cream cheese is layered between cubes of bread soaked in a vanilla-infused custard, topped with a buttery crumb topping, and baked to golden perfection.
Ingredients
Units
Scale
French Toast Casserole:
- 1 (12-14 ounce) loaf french bread, sourdough bread, or challah
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (15g) confectioners’ sugar
- 3 teaspoons (15ml) pure vanilla extract, divided
- 8 large eggs
- 2 and 1/4 cups (540ml) whole milk
- 3/4 teaspoon ground cinnamon
- 2/3 cup (133g) packed light brown sugar
Crumb Topping:
- 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: maple syrup and/or confectioners’ sugar for topping
Instructions
- Prepare French Toast Casserole: Grease a 9×13-inch baking pan. Slice and cube the bread, then layer half in the pan. Beat cream cheese, sugar, and 1/4 tsp vanilla until smooth. Spoon over bread. Layer remaining bread on top.
- Soak: Whisk eggs, milk, cinnamon, brown sugar, and remaining vanilla. Pour over bread. Refrigerate at least 3-4 hours or up to 24 hours.
- Crumb Topping: Combine brown sugar, flour, cinnamon. Cut in butter. Sprinkle over soaked bread.
- Bake: Uncover and bake at 350°F for 45-55 minutes. Serve with maple syrup or confectioners’ sugar.
Notes
- Prepare ahead by refrigerating up to 24 hours.
- Freeze casserole for up to 2 months.
- Day-old bread works best.
- Quality cream cheese is key for flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 23g
- Sodium: 309mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 171mg
