Print

Overnight Cream Cheese Stuffed French Toast Casserole

A thick, square slice of cream cheese stuffed french toast casserole with a golden-brown top and rich, creamy white filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this decadent, make-ahead breakfast bake featuring rich cream cheese filling layered between soft bread. It is perfect for feeding a crowd on a weekend morning.

Ingredients

Scale
  • 1 loaf (16 ounces) thick-cut bread, such as challah or brioche, cut into 1-inch cubes
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Powdered sugar, for dusting

Instructions

  1. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
  2. Assemble the bread base: Arrange half of the bread cubes in a greased 9×13 inch baking dish. Dot the top evenly with half of the cream cheese mixture. Sprinkle with the flour and then dot with half of the cold butter pieces. Repeat with the remaining bread cubes, cream cheese mixture, and butter pieces.
  3. Prepare the custard: In a large bowl, whisk together the eggs, milk, heavy cream, 3/4 cup sugar, 1 tablespoon vanilla extract, cinnamon, nutmeg, and salt until well combined.
  4. Soak the bread: Slowly pour the custard mixture evenly over the bread and cream cheese layers in the baking dish. Gently press down on the bread to help it absorb the liquid.
  5. Make ahead: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  6. Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap. Bake uncovered for 50 to 60 minutes, or until the casserole is puffed, golden brown, and the center is set. If the top browns too quickly, loosely cover it with foil for the last 15 minutes.
  7. Serve: Let the Gooey Cream Cheese French Toast cool for 10 minutes before slicing. Dust generously with powdered sugar before serving.

Notes

  • For a fruit variation, add 1 cup of fresh or frozen blueberries or raspberries over the first layer of bread before adding the cream cheese.
  • Using challah or brioche bread provides the best texture for this rich bake.
  • If you are short on time, you can bake this immediately, but allow the bread to soak for at least 30 minutes before baking for a better custard saturation.

Nutrition

Find it online: https://blissbatter.com/cream-cheese-stuffed-french-toast-casserole/