Print

Overnight Cream Cheese Stuffed French Toast Casserole with Cinnamon Streusel

A thick, square slice of overnight french toast casserole with cream cheese filling and cinnamon streusel topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this make-ahead French toast casserole the night before for an easy, crowd-pleasing brunch dish featuring a creamy center and a crunchy cinnamon streusel topping.

Ingredients

Scale
  • 1 loaf (16 ounces) thick-cut bread like brioche or challah, cut into 1-inch cubes
  • 1 cup cream cheese, softened
  • 1/2 cup granulated sugar (for cream cheese filling)
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar (for custard)
  • 2 teaspoons ground cinnamon (for custard)
  • 1 teaspoon vanilla extract (for custard)
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/2 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)

Instructions

  1. Grease a 9×13 inch baking dish. Arrange half of the bread cubes evenly in the bottom of the dish.
  2. In a medium bowl, beat the softened cream cheese with 1/2 cup granulated sugar and 1 teaspoon vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture evenly over the first layer of bread cubes.
  3. Top with the remaining bread cubes.
  4. In a large bowl, whisk together the eggs, milk, heavy cream, 1/2 cup brown sugar, 2 teaspoons cinnamon, 1 teaspoon vanilla, and nutmeg until well combined. Pour this custard mixture evenly over the bread cubes, pressing down gently to absorb the liquid.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  6. About 30 minutes before baking, prepare the streusel. In a small bowl, combine the flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the casserole. Sprinkle the streusel topping evenly over the top.
  8. Bake for 45 to 55 minutes, or until the casserole is puffed, set in the center, and the topping is golden brown. If the topping browns too quickly, loosely cover it with foil for the last 15 minutes.
  9. Let the casserole rest for 10 minutes before slicing and serving warm.

Notes

  • Use day-old bread for the best texture; it absorbs the custard better without becoming mushy.
  • If you do not have time to chill overnight, let the assembled casserole sit at room temperature for 30 minutes before baking.
  • Serve with maple syrup or powdered sugar, if desired.

Nutrition

Find it online: https://whiskdaily.com/french-toast-casserole-recipe-overnight-bake/