French Toast Casserole with Cream Cheese

This make-ahead French toast casserole with cream cheese is stuffed with sweet cream cheese and topped with a sweet brown sugar crumble.

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We love This For Brunch or Breakfast!

Prep French toast casserole with cream cheese ahead for an easy breakfast or brunch! It’s ready when you are and feeds a crowd – a sweet way to start the day.

The sourdough bread is the perfect contrast to the sweet custard-like filling and crumbly cinnamon and sugar topping. It’s mouth-watering and delicious – especially when paired with pops of fresh berries!!

If you love our classic French Toast Casserole, this variation will also be a favorite.

Ingredients

PREP TIME: 15 minutes

REFRIGERATE: 4 hours

COOK TIME: 45 minutes

• 1 loaf sourdough bread – Slightly stale bread works best.
• 8 ounces cream cheese softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 8 eggs – Room temperature eggs incorporate best.
• 2 cups milk – We like whole milk, but 2% works as well.
• ½ cup heavy whipping cream
• ¾ cup sugar
• 2 tablespoons vanilla extract

Topping

• ½ cup all-purpose flour – How to Measure Flour
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup butter cold and cut into pieces – We used unsalted butter.
• optional toppings – Top with fresh berries, Homemade Whipped Cream, Maple Syrup, Buttermilk Syrup

How to Make French Toast Casserole with Cream Cheese

1. PREP. Cut 1 loaf of sourdough bread into cubes and place half of them evenly in a greased 9×13 baking dish.
2. CREAM CHEESE MIXTURE. Place 8 ounces cream cheese, 2 tablespoons powdered sugar, and 1 teaspoon vanilla in a medium bowl and beat until smooth. Drop spoonfuls of cream cheese mixture over bread cubes, then top with remaining bread cubes.
3. EGG MIXTURE. In a medium bowl, whisk 8 eggs, 2 cups milk, ½ cup heavy cream, ¾ cup sugar, and 2 tablespoons vanilla. Pour evenly over the bread cubes. Cover your pan with plastic wrap and refrigerate overnight (or at least 4 hours).
4. TOPPING. Mix ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt in a medium bowl. Cut in ½ cup butter with this mixture until crumbly.
   • Place the topping mixture in a Ziploc bag and refrigerate overnight as well.
5. BAKE. Preheat the oven to 350°F.
   • Take the pan and Ziploc bag out when ready to bake. Sprinkle the crumb mixture evenly over the bread cubes. Bake for 45 minutes to 1 hour depending on how soft you like it.

Complete The Meal

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5 from 67 votes

French Toast Casserole with Cream Cheese

By: Lil’ Luna

This make-ahead French toast casserole with cream cheese is stuffed with sweet cream cheese and topped with a sweet brown sugar crumble.

Servings: 12

Prep: 15 minutes mins

Cook: 45 minutes mins

chill time: 4 hours hrs

Total: 5 hours hrs

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 1 loaf sourdough bread
• ▢ 8 ounces cream cheese, softened
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 8 eggs
• ▢ 2 cups milk
• ▢ ½ cup heavy whipping cream
• ▢ ¾ cup sugar
• ▢ 2 tablespoons vanilla extract

Topping

• ▢ ½ cup all-purpose flour
• ▢ ½ cup brown sugar
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon salt
• ▢ ½ cup butter, cold and cut into pieces

Instructions 

• Cut the loaf into cubes and place half of them evenly in a greased 9×13 pan.
• Place cream cheese powdered sugar and vanilla in a medium bowl and beat until smooth. Drop spoonfuls of cream cheese mixture over bread cubes, then top with remaining bread cubes.
• In a bowl, mix eggs, milk, heavy cream, sugar, and vanilla. Pour evenly over the bread. Cover your pan with plastic wrap and refrigerate overnight (or for a few hours)
• Mix flour, brown sugar, cinnamon, and salt in a medium bowl.
• Cut in butter with this mixture until crumbly. Place in a Ziploc bag and refrigerate overnight as well.
• Preheat the oven to 350°F.
• Take the pan and Ziploc bag out when ready to bake. Sprinkle crumbly mixture evenly over the bread. Bake for 45 minutes to 1 hour depending on how soft you like it.

Video

Notes

Make ahead of time. It needs at least 3-4 hours for the custard to absorb into the bread, but is best when stored overnight.

Freeze ahead. You can freeze unbaked, or a cooled baked casserole. Wrap it tightly with plastic and again with foil. Freeze for 2-3 months. Thaw overnight in the fridge. If unbaked, heat according to the recipe. If baked, reheat in the oven until warmed throughout.

Store leftover casserole, covered, in the fridge for 4-5 days or freeze for up to 3 months.

 

Nutrition

Calories: 458kcal, Carbohydrates: 52g, Protein: 11g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 168mg, Sodium: 436mg, Potassium: 197mg, Fiber: 1g, Sugar: 27g, Vitamin A: 860IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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