Baked French Toast Casserole with Cream Cheese Filling
This baked French toast casserole with cream cheese filling is a delicious addition to any breakfast or brunch, and it's extra special on holidays and birthday. Make it the night before and soak overnight in the fridge.
Equipment
Ingredients
- 1 pounds bread cut into cubes and divided in half
- 16 ounces cream cheese softenend
- 3 teaspoons vanilla bean paste divided
- 2 tablespoons powdered sugar
- 12 eggs
- 1½ cups milk
- 1 teaspoon pumpkin pie spice to taste
- ⅓ cup maple syrup
For the streusel topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar packed
- ½ teaspoon pumpkin pie spice
- 6 tablespoons butter very cold, cut into cubes
Instructions
- Spray a 9x13 pan with cooking spray. Spread half of the bread cubes in the pan.
- Use an electric mixer to beat the cream cheese until it's completely smooth. Then add the powdered sugar and ½ teaspoon of vanilla and beat until combined.
- Drop spoonfuls of the cream cheese mixture all over the bread in the 9x13 pan. Top with remaining bread and set aside.
- Whisk together the eggs, milk, pumpkin pie spice, remaining vanilla, and maple syrup. Pour over bread in the pan.
- Cover the casserole tightly with plastic wrap and refrigerate for 8-12 hours, the longer the better.
To cook
- Preheat the oven to 350ºF.
- Remove the casserole from the fridge and discard plastic wrap.
- Make the streusel topping. Whisk together the brown sugar, flour, and pumpkin pie spice in a medium bowl. Add the cold butter cubes to the dry mixture and use a pastry blender to work them together until a fine powder forms. Sprinkle the topping over the casserole.
- Bake uncovered for 50-60 minutes or until golden brown on top. Serve immediately with additional maple syrup.
Notes
This is a make ahead dish. You make the whole thing the day before and refrigerate it overnight. I prefer to make the topping right before baking, but you can make it up to 2 days ahead and store an airtight container in the refrigerator.
You can freeze this dish before baking. Prepare the casserole as instructed and, instead of storing in the refrigerator, cover and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed. You can freeze the whole thing with the streusel topping or add it on right before baking. I think making it fresh turns out a little better.
Bread. Day-old, crusty bread is perfect for this French toast casserole. You can let it sit out for the day, and then cut the loaf and prepare the casserole. You’ll need about 12 cups of cubed bread total, but a little more or less is okay.
Cream Cheese. Since the cream cheese is used with very few additions, make sure you are using good quality cream cheese. I almost always use neufchâtel (the lower fat and lower calorie cream cheese that looks just like the original), but I don't in this recipe. You will notice a difference if you use low fat, so stick with the high test version.
Half Recipe. This recipe can be halved and prepare in a 9-inch square baking pan. The bake time will be slightly shorter, around 30-35 minutes.
Nutrition
Calories: 432kcal | Carbohydrates: 38g | Protein: 13g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 446mg | Potassium: 259mg | Fiber: 2g | Sugar: 18g | Vitamin A: 971IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 3mg
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