Cream Cheese Stuffed French Toast Casserole
A make-ahead overnight breakfast casserole with swirls of sweetened cream cheese tucked between layers of custard-soaked bread. Assemble Saturday night, bake Easter morning, and feed the whole family without standing at the stove.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Ingredients
- 1 loaf thick-cut bread brioche, challah, or Texas toast — about 12 slices, cubed
- 8 oz cream cheese softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract divided
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup maple syrup the real stuff
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter melted
- 1/3 cup brown sugar packed
- Fresh berries and powdered sugar for serving
Instructions
-
Cut the bread into 1-inch cubes. In a small bowl, beat the cream cheese with the powdered sugar and 1 teaspoon vanilla until smooth.
-
Grease a 9x13-inch baking dish. Spread half the bread cubes in an even layer. Drop spoonfuls of the cream cheese mixture over the bread, then top with the remaining bread cubes.
-
In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, cinnamon, and remaining vanilla until smooth. Pour the custard evenly over the bread, pressing gently so every piece absorbs some liquid.
-
Mix the brown sugar and softened butter together into a crumbly topping. Scatter it over the casserole.
-
Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours). This step lets the bread soak up all that custard.
-
When ready to bake, preheat your oven to 350°F. Remove the plastic wrap and bake for 40-45 minutes until the top is puffed, golden, and the center is set (not jiggly).
-
Let it cool for 5-10 minutes, then dust with powdered sugar and serve with warm maple syrup. This feeds a crowd and reheats beautifully.
Recipe Notes
The bread matters here. You want something sturdy enough to hold up to an overnight soak — brioche is my first choice because it's rich and tender, but challah works beautifully too. Regular sandwich bread will turn to mush. If you can, let the cubed bread sit out uncovered for a few hours before assembling — slightly stale bread absorbs the custard better without falling apart. This reheats well the next day: cover individual portions with a damp paper towel and microwave for 30-45 seconds.