Cream Cheese French Toast Bake
Indulge in the ultimate breakfast comfort with this velvety Cream Cheese French Toast Bake. Perfectly crafted with pillowy cubes of French bread or challah, this make-ahead casserole features rich layers of sweetened cream cheese nestled between cinnamon-kissed bread soaked in a luscious custard mixture of eggs, milk, and heavy cream. It bakes to golden perfection, offering a soft, creamy interior and a lightly crisped top. With just 15 minutes of prep time and the convenience of refrigerating overnight, this crowd-pleasing recipe is ideal for leisurely weekend mornings or special occasions. Serve warm with a drizzle of maple syrup for a decadent touch that will elevate any breakfast or brunch table. Perfect keywords: "French toast casserole," "make-ahead breakfast," "cream cheese French toast," and "brunch recipes."
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Recipe Information
Ingredients
- 1 loaf French bread (or challah)
- 8 oz Cream cheese
- 1/3 cup Powdered sugar
- 2 tsp Vanilla extract
- 6 large Eggs
- 2 cups Milk
- 1/2 cup Heavy cream
- 1/4 cup Granulated sugar
- 1 tsp Ground cinnamon
- 1/4 tsp Salt
- 1 tbsp Butter (for greasing)
- Maple syrup (optional, for serving)
Instructions
Grease a 9x13-inch baking dish with butter and set aside.
Cut the French bread loaf into 1-inch cubes and set aside.
In a medium bowl, beat the cream cheese, powdered sugar, and 1 tsp of vanilla extract with an electric mixer until smooth. Set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, ground cinnamon, salt, and the remaining 1 tsp of vanilla extract until fully combined.
Layer half of the bread cubes evenly into the prepared baking dish.
Drop dollops of the cream cheese mixture evenly over the bread cubes, then spread gently with a spoon or spatula.
Top with the remaining bread cubes, spreading evenly.
Pour the egg mixture evenly over the top, ensuring all the bread cubes are soaked. Press down lightly with a spatula to help the bread absorb the liquid.
Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for best results.
Preheat the oven to 350°F (175°C).
Remove the dish from the refrigerator, uncover, and bake for 45 minutes or until the top is golden brown and the casserole is set in the center.
Let the French toast bake cool for 5-10 minutes before serving.
Serve warm with a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1540 mg | 513% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 365.2 g | 133% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 158.3 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 1132 mg | 87% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2067 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
