Description

This Baked Cream Cheese French Toast Casserole is a deliciously rich and creamy breakfast dish featuring soft cubes of brioche or challah soaked in a cinnamon-spiced egg custard mixture, layered with dollops of smooth cream cheese, and topped with a buttery brown sugar crumb topping. Perfect for an overnight make-ahead breakfast, it bakes to golden perfection and can be served with maple syrup or dusted with confectioners’ sugar.

Ingredients

Bread and Cream Cheese Layer

1 (12-14 ounce) loaf french bread, brioche, or challah, cut into 1-inch cubes
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners’ sugar
3 teaspoons (15ml) pure vanilla extract, divided

Custard Mixture

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 (41g) all-purpose flour (spooned & leveled)
1/3 cup (69g) packed light brown sugar
1/2 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, cold and cubed

Optional Toppings

Maple syrup
Confectioners’ sugar

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Instructions

Prepare the baking pan and bread cubes: Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish with nonstick spray. Slice and cut the bread into approximately 1-inch cubes. Spread half of the bread cubes evenly into the prepared pan.
Make the cream cheese mixture: Using a handheld or stand mixer fitted with a whisk attachment, beat the softened cream cheese on medium-high speed until smooth. Add the confectioners’ sugar and 1/4 teaspoon of vanilla extract, then mix until combined. Spoon dollops of the cream cheese mixture randomly over the bread cubes in the pan. Layer the remaining bread cubes on top, ensuring some cream cheese remains visible on top for an appealing look. Set aside.
Prepare the custard: In a large bowl, whisk together the eggs, whole milk, 3/4 teaspoon cinnamon, 2/3 cup brown sugar, and the remaining 2 and 3/4 teaspoons vanilla extract until the brown sugar is fully dissolved and no lumps remain. Pour the custard evenly over the layered bread and cream cheese in the pan. Cover tightly with plastic wrap and refrigerate for at least 3-4 hours, ideally overnight up to 24 hours, to allow the bread to soak.
Preheat the oven: When ready to bake, remove the casserole from the refrigerator and preheat your oven to 350°F (177°C).
Make the crumb topping: In a medium bowl, whisk together the brown sugar, flour, and 1/2 teaspoon cinnamon. Cut in the cold cubed butter using a pastry blender or two forks until the mixture is crumbly and the butter pieces are pea-sized. Sprinkle this topping evenly over the soaked bread and custard.
Bake the casserole: Place the uncovered baking dish in the oven and bake for 45-55 minutes, or until the top is golden brown and the custard is set. Baking for about 45 minutes yields a softer texture, while longer baking produces a firmer casserole.
Serve: Remove from the oven and let it cool slightly. Drizzle with maple syrup and/or dust with confectioners’ sugar if desired. Serve warm.
Store leftovers: Cover any leftovers tightly and store in the refrigerator for 2-3 days.

Notes

This recipe is best prepared the night before to allow the bread to fully soak in the custard.
Using brioche or challah bread adds extra richness and softness but French bread works well too.
Do not skip the confectioners’ sugar in the cream cheese layer as it sweetens and smooths the mixture.
Cold cubed butter is essential for creating a crumbly topping.
Adjust baking time if you prefer a firmer or softer toast casserole.
Optional toppings like maple syrup or confectioners’ sugar add extra sweetness and presentation appeal.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American