Cream Cheese French Toast Casserole
Author: Vicki MacDonald
Prep time:
Cook time:
Total time:
Serves: 8-10
- 1 long loaf of French (baguette) bread, challah, or brioche, sliced into cubes
- 1- 8 oz. block of cream cheese (softened to room temperature)
- 2 tbsp. icing sugar
- 3 tsp. Vanilla (divided)
- 8 large eggs
- 2¼ cups whole milk or blend cream
- ¾ tsp. cinnamon
- ¼ tsp. Nutmeg
- ⅔ cup packed light brown sugar
- Topping:
- ⅓ cup brown sugar
- ⅓ cup flour
- ½ tsp. Cinnamon
- 6 tbsp. Unsalted butter, cold and cubed
- Optional: fruit or syrup for topping
- Grease a 9x13 pan or large casserole dish with butter or nonstick spray.
- Slice bread into thick slices then cube the slices.
- Spread half into prepared pan.
- Using a stand mixer, beat cream cheese until completely smooth.
- Beat in the confectioners sugar, ¼ tsp. Vanilla until combined.
- Drop random spoonfuls of cream cheese over the bread cubes in the pan.
- Add remaining bread cubes on top. Set aside.
- Whisk or beat together the eggs, milk, cinnamon, nutmeg, brown sugar, and remaining vanilla.
- Beat so there are no lumps of brown sugar.
- Pour over the bread.
- Cover pan tightly with plastic wrap and refrigerate overnight.
- Prepare the topping.
- Whisk the brown sugar, flour and cinnamon together in a bowl.
- Cut in the cubes of cold butter with a pastry blender or two forks.
- Store in a ziplock bag in the refrigerator.
- In the morning, preheat oven to 350.
- Sprinkle topping over the soaked bread.
- Bake uncovered for 45-55 minutes or until golden on top.
- *For freezing, you can make ahead through step 5 and freeze for up to two months. Thaw in refrigerator overnight and bake in the morning as directed.
Recipe by Simple Local Life at https://www.simplelocallife.com/cream-cheese-french-toast-casserole/
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