BAKED CREAM CHEESE FRENCH TOAST CASSEROLE
Stuffed with sweet cheese and topped with streusel, this baked cheese French toast casserole feeds a crowd. For anyone who enjoys basic French toast , this indulgent overnight casserole is certainly a revelation. This easy recipe hits the spot within the morning and you'll prepare it the night before.
You don’t need an excuse to form baked French toast casserole. Especially when it’s full of cheese and dripping in syrup . It’s perfect for Christmas brunch or any ordinary Saturday morning– no big celebration required to enjoy an outsized helping!
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| BAKED CREAM CHEESE FRENCH TOAST CASSEROLE |
Success Tips for French toast Casserole
- Quality Bread. Bread is main ingredient in any baked French toast casserole, so don’t skimp here. Flimsy white sliced bread won’t does one any favors and therefore the casserole usually finishes up tasting flat and soggy. Rather, choose a flowery beauty like challah bread. French toast made with challah bread tastes 4873% better than French toast made with the other bread. Trust me on that– I did the maths .
- Stale Bread. once you have the standard bread you would like , let it sit out for a couple of hours to urge a touch stale. Like my herbed sausage and apple stuffing or everything bagel breakfast casserole, French toast casserole is best when the bread is somewhat stale. I always devour a loaf of challah at my regular grocery (in the bakery aisle), slice it, then let it sit out all day on the counter. Then you’re able to prep the baked French toast casserole that evening.
INGREDIENTS:
- 1 (12-14 ounce) loaf french bread, sourdough bread, or challah
- 8 ounces (224g) brick-style cream cheese, softened to room temperature
- 2 Tablespoons (15g) confectioners’ sugar (don’t leave it out, trust me)
- 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
Streusel Topping:
- 1/3 cup (69g) packed light brown sugar
- 1/3 cup (42g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (86g) unsalted butter, cold and cubed
- optional: fresh fruit, maple syrup, and/or confectioners’ sugar for topping
INSTRUCTIONS:
- Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, 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 room temperature (not cold!) cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
- Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.
