Baked Cream Cheese French Toast Casserole
Ingredients
The casserole
-
1
loaf (12-14 ounces)
french bread, sourdough bread, or challah
-
8
ounces
full-fat brick cream cheese, softened
-
2
Tablespoons
confectioners’ sugar
-
3
teaspoons
pure vanilla extract, divided
-
8
large
eggs
-
2 ¼
cups
whole milk
-
¾
teaspoon
ground cinnamon
-
⅔
cup
packed light brown sugar
The crumb topping
-
⅓
cup
packed light brown sugar
-
⅓
cup
all-purpose flour
-
½
teaspoon
ground cinnamon
-
6
Tablespoons
unsalted butter, cold and cubed
Instructions
- Grease a 9×13-inch baking pan and cut the bread into 1-inch cubes, spreading half in the pan.
- Beat the cream cheese until smooth, then mix in the confectioners’ sugar and ¼ teaspoon vanilla. Drop spoonfuls over the bread.
- Layer the remaining bread cubes on top of the cream cheese.
- Whisk together the eggs, milk, cinnamon, brown sugar, and remaining vanilla, then pour over the bread.
- Cover and refrigerate for at least 3-4 hours or overnight.
- Preheat the oven to 350°F (177°C).
- Prepare the crumb topping by mixing brown sugar, flour, and cinnamon, then cutting in the butter until crumbly.
- Sprinkle the crumb topping over the casserole and bake for 45-55 minutes until golden brown.
- Serve warm, optionally drizzled with maple syrup or dusted with confectioners’ sugar.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
200mg
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