Description
This baked cream cheese French toast casserole is rich, comforting, and easy to make ahead. It features soft bread cubes soaked in a vanilla custard, layered with sweet cream cheese, and topped with a buttery cinnamon crumb.
Ingredients
1 (12–14 oz) loaf French bread, brioche, or challah, cut into 1-inch cubes
8 oz full-fat brick cream cheese, softened
2 tbsp confectioners’ sugar
3 tsp vanilla extract, divided
8 large eggs
2 1/4 cups whole milk
3/4 tsp ground cinnamon
2/3 cup packed light brown sugar
Crumb Topping: 1/3 cup packed light brown sugar
Crumb Topping: 1/3 cup all-purpose flour
Crumb Topping: 1/2 tsp ground cinnamon
Crumb Topping: 6 tbsp cold unsalted butter, cubed
Optional: maple syrup and/or extra confectioners’ sugar for serving
Instructions
1. Spray a 9×13-inch baking dish with nonstick spray and add half the bread cubes evenly across the bottom.
2. Beat the cream cheese, confectioners’ sugar, and 1/4 tsp vanilla until smooth. Drop spoonfuls over the bread layer. Top with remaining bread cubes.
3. Whisk eggs, milk, remaining vanilla, cinnamon, and brown sugar until sugar dissolves. Pour over the bread layers evenly.
4. Cover and refrigerate 3–4 hours or overnight for best soaking.
5. Preheat oven to 350°F. Prepare crumb topping by mixing brown sugar, flour, and cinnamon, then cutting in butter until coarse crumbs form. Sprinkle over casserole.
6. Bake uncovered 45–55 minutes until golden brown and slightly crisp.
7. Serve warm with maple syrup or a dusting of powdered sugar.
Notes
Use day-old bread for best absorption and texture.
Whole milk and full-fat cream cheese give the richest flavor.
Can be made ahead and chilled overnight or frozen for up to 2 months.
Add fresh berries between layers for a fruit-filled twist.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg