This easy French toast casserole is easy and cream cheesy. Top it with mounds of cinnamon and syrup and we are well on our way to the best breakfast ever…in one hour. This is also a great overnight french toast bake {with cream cheese} recipe.
This is going to be one of those “You’re an idiot” moments. Where you hand me my stupid sign and actually slap me upside the head. Because I JUST figured out why people listen to music on earbuds when they run. (Here’s your sign Karen.)
I suppose I shouldn’t say I figured it out, because really I always knew. I’ve just finally been convinced that it’s the way to go.
I ran 3 times longer than I usually do. 3 TIMES. (this burst of energy may or may not have been rooted in the fact that when I reached the distance that I usually run, I realized I had been jogging slowly for less than 2 songs. TWO SONGS.)
Turns out I can run for quite a while when I’m pacing myself to Cake and The Black Keys. It is SO MUCH BETTER than having to silently count each an every step in my brain: don’t..die..don’t..die..don’t.
Or actually, for me, it’s more like don’t………….die………
I think this earbud magic is finally going to break me out of this weird anti-running funk I’ve been in for the last 3…..years. #oops
I’ve always been resistant to wearing earbuds in public. It stems from my college days, when no one could even make it to their next class without their earbud fix. I’m scarred from one too many unrequited cheerful hellos.
Nothing’s changed. I love saying hi to people in my neighborhood, whether I know them or not. Except now when I call out a cheerful, normal greeting, really I’m yelling to half the neighborhood, “HEY, NICE NIGHT HUH??” Ah well. If you can’t beat em join em.
My brother Nathan (who ran an Ironman, btw. Puke.) has been trying to get me to make this Cream Cheese French Toast Casserole for years. He tried it first in Chile where his mission president’s wife would make it for him and the other missionaries. He has raved about it so many times.Â
Well he was right, as usual. Brother knows best, right? This Cream Cheese French Toast Casserole has 8 eggs so it almost has a custard texture to it. I love it served with fresh fruit and lots of maple syrup. This would be a great breakfast to make for Dad for Father’s Day this Sunday! ( I seriously think I might just make it again. And then go running. Blasting music in my ears while I yell at the neighbors.)
Well he was right, as usual. Brother knows best, right? This Cream Cheese French Toast Casserole has 8 eggs so it almost has a custard texture to it. I love it served with fresh fruit and lots of maple syrup. This would be a great breakfast to make for Dad for Father’s Day this Sunday! ( I seriously think I might just make it again. And then go running. Blasting music in my ears while I yell at the neighbors.)
Cream Cheese French Toast Casserole
This Cream Cheese French Toast Casserole comes together in just one hour. It is custardy and cinnamony and everything you want.
Ingredients
- 8 eggs
- 1/2 cup granulated sugar
- 1 & 1/2 cups whole milk
- 2/3 cup cream
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1/2 cup salted butter, melted (1 stick)
- 12 ounces French bread, About 10 cups, cubed into bite-size pieces
- 8 ounces cream cheese, cubed into 1/2 inch pieces
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 F.
- In a large bowl or stand mixer, whisk together eggs, sugar, whole milk, cream, maple syrup, vanilla, and salt. Whisk for about a minute or two.
- In a separate bowl, microwave 1/2 cup butter until melted, about 30 seconds. Add the butter to the egg mixture and whisk thoroughly, another 1 or 2 minutes.
- Spray a 9x13 inch casserole dish with nonstick spray. Spread half of the bread over the bottom of the dish, then sprinkle half of the cream cheese chunks over the top. Add the rest of the bread, then sprinkle with the remaining cream cheese.
- Pour the egg mixture evenly over the top of the pan, making sure to get all of the bread wet.
- Sprinkle with 1 tablespoon cinnamon (I used a mesh strainer to make it more even.)
- Cover the dish with foil.
- Bake at 350 F for 35 minutes.
- Remove the foil from the pan and bake for another 10 minutes.
- Let cool for a few minutes, then serve with maple syrup and fresh fruit.
Notes
I used real Grade A Maple Syrup, but I think any kind will do.
You can make this overnight! Assemble completely, cover tightly, and refrigerate overnight. Let it sit on the counter for about an hour, then bake as usual! You may need to leave it in about 5-15 minutes longer, keep an eye on it!
Source: Charlotte Openshaw (a friend of my brother's)
Nutrition
Serving: 1cup | Calories: 391kcal | Carbohydrates: 37g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 335mg | Potassium: 189mg | Fiber: 1g | Sugar: 19g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!
Bring on the cinnamon, yo.
Other fun breakfast ideas:
 Strawberry Mango Protein Smoothie
 Raspberry Nocciolata Grilled Sandwich
 Deep Dish Buttermilk Pancake
Absolutely love this recipe but we had some issues along the way. To layer it we needed more French bread and another block of cream cheese. I will try and dice up the cream cheese into smaller pieces next time and see if that helps. Our casserole was not fully cooked at the temperature and time listed to bake. I put it on 375 covered for an extra 20 minutes and it was fully cooked. I may change it to 375 for 35 minutes next time. Thanks so much! My kids love it! If you need it to be sweeter add maple syrup on top!