French Toast Casserole with Cream Cheese
User Reviews
5
French Toast Casserole with Cream Cheese
Description
French Toast Casserole with Cream Cheese combines sourdough bread cubes with spoonfuls of a smooth cream cheese mixture, layered before being soaked in a custard blend of eggs, milk, heavy cream, sugar, and vanilla. The assembled casserole is refrigerated overnight or for a few hours to allow the custard to infuse the bread thoroughly. A crumbly topping made from flour, brown sugar, cinnamon, salt, and cold butter is sprinkled just before baking. As it bakes, the topping crisps while the interior sets into a creamy and tender custard, providing a pleasing contrast of textures.
The sweet and spiced flavor profile is enhanced by the tangy cream cheese pockets throughout. The casserole is suited for a special breakfast or brunch, offering a comforting dish that can be prepared in advance. The overnight chilling step is essential to develop the custard’s richness and ensure an evenly moist interior.
For convenience, the casserole can be frozen either before or after baking. Wrap tightly and freeze for up to three months, then thaw overnight before baking or reheating. Leftovers can be stored covered in the refrigerator for 4 to 5 days, allowing easy meal prep and flexible serving options.
Ingredients
- 1 loaf sourdough bread
- 8 ounces cream cheese softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 8 egg
- 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.
Notes
- Refrigerate the assembled casserole for at least 3-4 hours, but ideally overnight, to allow the custard to soak into the bread fully.
- You can freeze the casserole unbaked or baked; wrap tightly in plastic and foil, then freeze up to 2-3 months.
- When using frozen casserole, thaw overnight in the refrigerator before baking or reheating.
- Store any leftovers in a covered container in the fridge for up to 4-5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 168mg | 56% |
| Sodium | 436mg | 18% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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