Description
A rich and indulgent baked French toast casserole featuring layers of cubed bread and creamy sweetened cream cheese, soaked in a cinnamon-vanilla custard, topped with a buttery brown sugar crumble, perfect for a decadent brunch or breakfast.
Ingredients
Scale
French Toast Base
- 1 (12-14 ounce) loaf French bread, sourdough bread, or challah
- 8 ounces full-fat brick cream cheese, softened
- 2 Tablespoons confectioners’ sugar
- 3 teaspoons pure vanilla extract, divided
- 8 large eggs
- 2 and 1/4 cups whole milk
- 3/4 teaspoon ground cinnamon
- 2/3 cup packed light brown sugar
Crumble Topping
- 1/3 cup packed light brown sugar
- 1/3 cup all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter, cold and cubed
Optional Toppings
- maple syrup
- confectioners’ sugar for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan with nonstick spray to ensure easy removal of the casserole.
- Prepare Bread Layers: Cut the bread into cubes. Layer half of the bread cubes evenly in the prepared baking pan as the base layer.
- Mix Cream Cheese and Layer: In a mixer, beat the softened cream cheese until smooth. Add the confectioners’ sugar and 2 teaspoons of the vanilla extract, mixing until well combined. Drop spoonfuls of this mixture over the base layer of bread cubes. Then, top with the remaining bread cubes to form the top layer.
- Prepare Custard and Soak: Whisk together the eggs, whole milk, remaining 1 teaspoon vanilla extract, 3/4 teaspoon ground cinnamon, and 2/3 cup packed light brown sugar until smooth. Pour this custard evenly over the layered bread and cream cheese. Cover the pan and refrigerate for at least 3 hours or overnight to allow the bread to soak up the custard.
- Make Crumble Topping: In a bowl, combine 1/3 cup light brown sugar, 1/3 cup all-purpose flour, 1/2 teaspoon ground cinnamon, and cold cubed unsalted butter. Use your fingers or a pastry cutter to blend the mixture until crumbly. Sprinkle this crumble evenly over the soaked bread layers before baking.
- Bake the Casserole: Bake the uncovered casserole at 350°F (177°C) for 45 to 55 minutes, or until the top is golden brown and the custard is set.
- Serve: Remove from the oven and let the casserole cool slightly before serving. Optionally, top with maple syrup and/or a dusting of confectioners’ sugar for an extra touch of sweetness.
Notes
- For best texture, use stale or day-old bread to prevent sogginess.
- Soaking the casserole overnight improves flavor and custard absorption.
- The crumble topping adds a delightful sweet crunch; do not skip it.
- Feel free to substitute whole milk with half-and-half or cream for a richer dish.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
- Maple syrup and confectioners’ sugar are optional but enhance sweetness and presentation.
