Baked Cream Cheese French Toast Casserole Recipe

This Baked Cream Cheese French Toast Casserole is a dreamy, indulgent breakfast that’s as easy as it is delicious. With a golden, custard-soaked bread base and pockets of creamy, tangy cream cheese, every bite is a perfect balance of textures. The dish bakes to a lightly crisp top while staying soft and pillowy inside, making it a crowd-pleaser for any brunch. Prep it the night before, and let it soak overnight for maximum flavor—just pop it in the oven the next morning for a stress-free, show-stopping meal.

Warm, comforting, and subtly sweet, this casserole is infused with vanilla and cinnamon for a cozy aroma that fills your kitchen. It’s perfect for feeding a crowd, serving 12 with minimal effort. The cream cheese adds a luxurious richness, while the baked bread stays tender yet slightly caramelized. Whether it’s a holiday morning or a lazy weekend, this dish promises to make your breakfast unforgettable. Plus, the hands-off baking time means you can relax and enjoy the moment.

Ingredients for Baked Cream Cheese French Toast Casserole

• 1 (12-14 ounce) loaf french bread, sourdough bread, or challah (stale bread works best)
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 2 Tablespoons (15g) confectioners’ sugar (do not leave out)
• 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

Step-by-Step Instructions

1. Prepare the pan: Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish with nonstick spray. Slice the bread into 1-inch cubes and spread half of them into the prepared pan.
2. Make the cream cheese mixture: In a mixing bowl, beat the softened cream cheese on medium-high speed until smooth. Add the confectioners’ sugar and 1/4 teaspoon vanilla extract, and mix until combined. Drop spoonfuls of this mixture randomly over the bread cubes. Layer the remaining bread cubes on top, leaving some cream cheese exposed for a nice look.
3. Prepare the custard: In a separate bowl, whisk together the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract until smooth. Pour this mixture evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours (overnight is best).
4. Preheat the oven: When ready to bake, preheat the oven to 350°F (177°C). Remove the pan from the refrigerator.
5. Make the crumb topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold cubed butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the soaked bread.
6. Bake: Bake uncovered for 45-55 minutes, or until the top is golden brown. For a softer texture, bake for 45 minutes.
7. Serve: Drizzle with optional maple syrup or dust with confectioners’ sugar. Serve warm.
8. Store leftovers: Cover tightly and refrigerate for 2-3 days.

Sauce and Topping Ideas for Extra Flavor

While the baked cream cheese French toast casserole is delicious on its own, adding a drizzle of maple syrup or a dusting of confectioners’ sugar can take it to the next level. For a fruity twist, try serving it with a side of fresh berries or a dollop of whipped cream. A sprinkle of chopped nuts, like pecans or almonds, can also add a delightful crunch to complement the creamy texture.

Make-Ahead Magic: Preparing in Advance

This casserole is a perfect make-ahead dish for busy mornings or brunch gatherings. Simply assemble it the night before, cover it tightly with plastic wrap, and let it soak in the fridge overnight. When you’re ready to bake, just pop it into the oven—no extra prep needed! This time-saving tip ensures a stress-free morning with a hot, delicious breakfast on the table.

Storage and Reheating Tips for Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or warm them in the oven at 300°F (150°C) for 10-15 minutes. Remember, the casserole tastes best when served warm, so a quick reheat will bring back its fresh-baked flavor.

Recipe Variations to Spice It Up

Feel free to get creative with this recipe! Swap out the french bread for cinnamon raisin bread for a sweeter twist, or add a layer of sliced bananas or caramelized apples between the bread cubes. You can also experiment with different spices like nutmeg or cardamom to change up the flavor profile. This recipe is incredibly versatile, so don’t be afraid to make it your own!

Equipment Guidance for Perfect Results

Using a 9×13-inch baking pan or a similar-sized oven-safe dish is ideal for this recipe. A pastry blender or two forks will help you easily cut the cold butter into the crumb topping. If you don’t have a stand mixer, a handheld mixer works just as well for blending the cream cheese mixture. Lastly, ensure your baking dish is well-greased with nonstick spray to prevent sticking and make cleanup a breeze.

Baked Cream Cheese French Toast Casserole Recipe

Neha

This Baked Cream Cheese French Toast Casserole is a dreamy, indulgent breakfast that’s as easy as it is delicious. It’s perfect for feeding a crowd, serving 12 with minimal effort.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 9 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 1 loaf french bread, sourdough bread, or challah
• 8 ounces full-fat brick cream cheese softened to room temperature
• 2 Tablespoons confectioners’ sugar do not leave out
• 3 teaspoons pure vanilla extract divided
• 8 large eggs
• 2 and 1/4 cups whole milk
• 3/4 teaspoon ground cinnamon
• 2/3 cup packed light brown sugar

Crumb Topping

• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour spooned & leveled
• 1/2 teaspoon ground cinnamon
• 6 Tablespoons unsalted butter cold and cubed
• optional: maple syrup and/or confectioners’ sugar for topping

Instructions

 

• Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish (pictured) 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 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. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
• Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
• Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
• Prepare the crumb 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 evenly 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. Drizzle with optional maple syrup or dust with confectioners’ sugar. Serve warm.
• Cover leftovers tightly and store in the refrigerator for 2-3 days.

Keyword baked, breakfast, casserole, cream cheese, French toast

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