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This make-ahead French toast casserole with cream cheese is stuffed with sweet cream cheese and topped with a sweet brown sugar crumble.
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.
WHY WE LOVE IT:
- Quick. With only a 15-minute prep, it’s ready to chill in a jiff!
- Make ahead. Because this breakfast casserole is made the night before, it makes for a simple morning.
- Enjoy all day long. This is perfect for a lovely brunch, a Saturday morning or any busy holiday like Easter, Thanksgiving, and Christmas.
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
PRO TIP: Make your Bread Stale
Slightly stale Spread the cubes evenly on a baking sheet. Preheat the oven to 350°F and bake for 5-8 minutes.
How to Make French Toast Casserole with Cream Cheese
- PREP. Cut 1 loaf of sourdough bread into cubes and place half of them evenly in a greased 9×13 baking dish.
- 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.
- 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).
- 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.
- 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.
French Toast Casserole with Cream Cheese
Ingredients
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
How big is a loaf of sourdough suppose to be? Is there a way to estimate how many
oz of bread or cups of diced bread we need?
I used a 16oz=1lb and it was perfect. I used Italian bread.
Made this for Easter. Thought I had powdered sugar but didn’t so I substituted cocoa powder for a chocolate twist. It was the hit of brunch ! Everyone LOVED it. So easy to make, especially the night before then pop in the oven.
Ooh that sounds tasty with a chocolate twist! So glad it still worked out and tasted delicious. Thanks for sharing!
Hi there! I’m curious if I could make this with frozen sliced peaches inside of it? Would you recommend thawing them first? Adding with the cream cheese? Let me know your suggestions!! Thank you!
Yummy!! You can use frozen fruit. That should work just fine! I would add the fruit when you add the crumble topping. Once the bread has all soaked in overnight, you can add the fruit on top and mix it with that top layer of bread. Then add the crumble and bake. Hope you enjoy!
Love that this is make ahead-able
And even love more the taste!!!
Made one according to recipe, and made one with some berries (maybe a cup), next time will add more berries.
Even yummy cold!
Hi, I’m planning to serve this for brunch. I’m concerned that the sourdough loaf won’t provide enough for 2 layers in a 9×13 baking dish. What size loaf do you use?
I used the cut loaf (circle loaf) from aldis. I also was questioning 2 layers, but was plenty. Tastes amazing