French Toast Casserole with Cream Cheese

5 from 68 votes

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.

Prep Time15

Cook Time45

chill time4

Total Time5

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13 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