It is 8am on a snowy winter holiday morning. The smell of cinnamon filling your home is simply magical. You deserve a morning that feels slow and special. This Baked French Toast Casserole makes that dream a reality for your family.
This dish delivers a decadent breakfast without the morning stress. You can prep everything the night before. It is creamy, golden, and perfectly sweet. Your guests will think you spent hours in the kitchen.
Why This Recipe Is a Winner
This recipe is perfect for a lazy winter morning or a festive holiday. It allows you to prep everything the night before. You won’t have to stand over a hot stove flipping bread. The Baked French Toast Casserole stays moist and tender inside. The buttery cinnamon crumble adds a satisfying crunch to every bite. It is a total crowd-pleaser that feels like a warm hug.
Simple Method
Making this dish is as simple as layering and pouring. You just cube your bread and whisk a simple custard. Even a beginner can master this impressive breakfast. The secret is letting the bread soak up all that goodness. This ensures every piece is flavorful and soft. It is a foolproof way to serve a gourmet meal.
What You Need
You likely have most of these simple ingredients in your pantry already.
- 1 pound brioche or challah bread, cut into 1-inch cubes
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 4 tablespoons cold unsalted butter, cubed
Step-by-Step
- Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- Place half of the bread cubes into the prepared baking dish in an even layer.
- In a small bowl, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
- Drop small spoonfuls of the cream cheese mixture evenly over the bread layer, then top with the remaining bread cubes.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, 1 teaspoon of cinnamon, nutmeg, salt, and the remaining 1/2 teaspoon of vanilla extract.
- Pour the egg mixture evenly over the bread cubes, pressing down lightly with a spatula to ensure all bread is submerged.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- When ready to bake, preheat the oven to 350°F (175°C).
- Prepare the topping by combining the brown sugar, flour, and 1/2 teaspoon of cinnamon in a small bowl; cut in the cold butter using a pastry cutter or fork until crumbly.
- Remove the plastic wrap, sprinkle the crumble topping over the casserole, and bake for 45 to 50 minutes until the center is set and the top is golden brown.
Best Ways to Enjoy It
Serve this dish warm right out of the oven. Drizzle extra maple syrup over the golden crumble. Add a handful of fresh berries for a bright touch. It pairs perfectly with a hot cup of coffee. Set the table and enjoy a leisurely morning with your favorite people.
Keep It Fresh
Store any leftovers in an airtight container. They will keep in the fridge for three days. To reheat, use a 350°F oven for 10 minutes. This helps keep the topping nice and crispy. You can also microwave individual slices for a quick snack. For holiday planning, make the filling the night before.
Tips for Best Results
- Use day-old bread for the best texture.
- Make sure your cream cheese is very soft.
- Don’t skip the overnight soaking time.
- Use cold butter for a truly crumbly topping.
- Press the bread down to soak up the custard.
- For Christmas, add a dash of extra nutmeg.
- Tent with foil if the top browns too quickly.
- Let it rest for five minutes after baking.
Ways to Switch It Up
- Add a handful of fresh blueberries before baking.
- Swap brioche for gluten-free bread if needed.
- In summer, serve with fresh sliced peaches.
- Use honey instead of maple syrup for milder sweetness.
- Sprinkle chopped pecans over the crumble for crunch.
Common Questions
Can I bake it right away?
Yes, but the bread won’t be as soft. Let it sit for at least 30 minutes. This allows the custard to soak in properly.
What is the best bread to use?
Brioche or challah are the absolute best choices. They are rich, buttery, and hold their shape well. Avoid using thin sandwich bread.
How do I know when it is done?
The center should be set and not jiggly. The top will be golden and slightly firm. It usually takes about 45 to 50 minutes.
I hope this cozy breakfast makes your holidays extra special. Give it a try and enjoy the slow morning. Happy cooking!
— Lidia
Baked Cream Cheese French Toast Casserole
Ingredients
- 1 pound brioche or challah bread, cut into 1-inch cubes
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 8 large egg s
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sal t
- 1/3 cup packed light brown sugar
- 1/3 cup all -purpose flour
- 4 tablespoons cold unsalted butter, cubed
Instructions
- Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
- Place half of the bread cubes into the prepared baking dish in an even layer.
- In a small bowl, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
- Drop small spoonfuls of the cream cheese mixture evenly over the bread layer, then top with the remaining bread cubes.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, 1 teaspoon of cinnamon, nutmeg, salt, and the remaining 1/2 teaspoon of vanilla extract.
- Pour the egg mixture evenly over the bread cubes, pressing down lightly with a spatula to ensure all bread is submerged.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- When ready to bake, preheat the oven to 350°F (175°C).
- Prepare the topping by combining the brown sugar, flour, and 1/2 teaspoon of cinnamon in a small bowl; cut in the cold butter using a pastry cutter or fork until crumbly.
- Remove the plastic wrap, sprinkle the crumble topping over the casserole, and bake for 45 to 50 minutes until the center is set and the top is golden brown.
