Cream Cheese French Toast Casserole
This cream cheese French toast casserole is layered with a sweet cream cheese filling and plenty of cinnamon spice for a cozy breakfast. Make that morning or prep ahead for a crowd-pleasing breakfast!
Servings: 12 servings
Calories: 272kcal
Ingredients
- 1 loaf brioche bread, sourdough bread or challah
- 6 ounces full-fat brick cream cheese softened to room temperature
- 2 Tablespoons powdered sugar
- 8 large eggs
- 1 Tablespoon vanilla extract divided
- 1 ½ cups whole milk
- ¾ cup heavy cream
- 1 teaspoon ground cinnamon
- ⅓ cup light or dark brown sugar
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking pan or any 4 quart oven-safe dish with nonstick spray.
- Slice then cut the bread into cubes or tear apart, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until completely smooth. Beat in the powdered sugar and ½ teaspoon vanilla until combined. Drop spoonfuls of cream cheese mixture on top of the bread. Then, layer the remaining bread cubes on top of the cream cheese—I prefer to make sure some cream cheese is still exposed. Set aside.
- Whisk the eggs, milk, heavy cream, brown sugar, cinnamon, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread.
- Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 50 minutes. If the top begins to brown too much, cover with foil. The casserole is done when all the custard is absorbed. (See recipe notes for overnight option).
- Drizzle with optional maple syrup or dust with powdered sugar. Serve warm.
Notes
- Make Ahead Instructions: After step 4, cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready, bake at 350°F for 45 minutes. If the top begins to brown too much, cover with foil.
- Freezing Instructions: Prepare the recipe through step 4 and freeze for up to 3 months. Thaw overnight in the refrigerator, and then continue with step 5.
- Half Recipe: This recipe can easily be halved in a 9-inch baking pan. The bake time will be shorter, around 30-35 minutes.
Nutrition
Calories: 272kcal | Carbohydrates: 29g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 308mg | Potassium: 199mg | Fiber: 1g | Sugar: 11g | Vitamin A: 536IU | Vitamin C: 0.1mg | Calcium: 158mg | Iron: 2mg
