Print

Overnight Cream Cheese Stuffed French Toast Casserole with Cinnamon Streusel

A close-up of a square slice of baked french toast casserole featuring a thick cream cheese layer.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this make-ahead French toast casserole the night before for an easy, crowd-pleasing baked breakfast perfect for holidays or weekend brunches.

Ingredients

Scale
  • 1 loaf (1 pound) thick-cut bread, such as brioche or challah, cut into 1-inch cubes
  • 8 ounces cream cheese, softened and cut into small cubes
  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon ground cinnamon (for streusel)
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon (for custard)
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Grease a 9×13 inch baking dish. Place half of the bread cubes evenly in the bottom of the dish.
  2. Scatter the cream cheese cubes over the first layer of bread. Top with the remaining bread cubes.
  3. Prepare the streusel: In a medium bowl, combine the brown sugar, flour, and 1 teaspoon of cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  4. Prepare the custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, 1 teaspoon of cinnamon, and nutmeg until well combined.
  5. Pour the custard mixture evenly over the bread and cream cheese in the baking dish. Gently press the bread down to absorb the liquid.
  6. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  7. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  8. Sprinkle the reserved streusel topping evenly over the top of the casserole.
  9. Bake for 45 to 55 minutes, or until the casserole is puffed, golden brown, and the center is set (a knife inserted near the center comes out mostly clean).
  10. Let the casserole rest for 10 minutes before slicing and serving warm.

Notes

  • Use day-old bread for the best texture; it absorbs the custard better without becoming too soggy.
  • If the topping browns too quickly during baking, loosely cover the dish with aluminum foil for the remainder of the cooking time.
  • Serve with maple syrup or powdered sugar for extra sweetness.

Nutrition

Find it online: https://spoonsprout.com/french-toast-casserole-overnight-cream-cheese/