Cream Cheese French Toast Casserole

4.91 from 10 votes

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.

Prep Time10

Cook Time45

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 391kcal

Author: The Food Charlatan

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.

Video

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