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.
- 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
- 1/2 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
Preheat oven to 350 F.
In a large bowl or stand mixer, whisk together eggs, sugar, whole milk, cream, maple syrup, and vanilla. 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.
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)
Serving: 1 cup, Calories: 391 kcal, Carbohydrates: 37 g, Protein: 9 g, Fat: 23 g, Saturated Fat: 13 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 171 mg, Sodium: 335 mg, Potassium: 189 mg, Fiber: 1 g, Sugar: 19 g, Vitamin A: 894 IU, Vitamin C: 1 mg, Calcium: 114 mg, Iron: 2 mg