This is possibly the best, most indulgent make-ahead French toast casserole I have ever tasted. It has become a family favourite for our Christmas morning breakfast, because the work is all done ahead the night before. Oh, and did I mention it’s to die for? This cream cheese french toast casserole is just made for special occasions.
Also note that when we make it, we either use challah bread or brioche slices (a whole loaf cut into chunks), as this is a sweeter dough and makes it even more delectable. If you do choose brioche, I will often cube up part of the French baguette as well because it has a firmer texture and I like to mix it up.
You can serve this with fruit or maple syrup but it is optional, and delicious without it. Perhaps with a nice bowl of Sunshine Salad, and your breakfast is complete.
Cream Cheese French Toast Casserole
- 1 long loaf of French (baguette) bread, challah, or brioche, sliced into cubes
- 1- 8 oz. block of cream cheese (softened to room temperature)
- 2 tbsp. icing sugar
- 3 tsp. Vanilla (divided)
- 8 large eggs
- 2¼ cups whole milk or blend cream
- ¾ tsp. cinnamon
- ¼ tsp. Nutmeg
- ⅔ cup packed light brown sugar
- Topping:
- ⅓ cup brown sugar
- ⅓ cup flour
- ½ tsp. Cinnamon
- 6 tbsp. Unsalted butter, cold and cubed
- Optional: fruit or syrup for topping
- Grease a 9x13 pan or large casserole dish with butter or nonstick spray.
- Slice bread into thick slices then cube the slices.
- Spread half into prepared pan.
- Using a stand mixer, beat cream cheese until completely smooth.
- Beat in the confectioners sugar, ¼ tsp. Vanilla until combined.
- Drop random spoonfuls of cream cheese over the bread cubes in the pan.
- Add remaining bread cubes on top. Set aside.
- Whisk or beat together the eggs, milk, cinnamon, nutmeg, brown sugar, and remaining vanilla.
- Beat so there are no lumps of brown sugar.
- Pour over the bread.
- Cover pan tightly with plastic wrap and refrigerate overnight.
- Prepare the topping.
- Whisk the brown sugar, flour and cinnamon together in a bowl.
- Cut in the cubes of cold butter with a pastry blender or two forks.
- Store in a ziplock bag in the refrigerator.
- In the morning, preheat oven to 350.
- Sprinkle topping over the soaked bread.
- Bake uncovered for 45-55 minutes or until golden on top.
- *For freezing, you can make ahead through step 5 and freeze for up to two months. Thaw in refrigerator overnight and bake in the morning as directed.
Do you have a Christmas morning breakfast tradition? Do you make anything ahead…or just dive straight into the Turtles? 😉
Looks delicious and sinful! I usually do up cinnamon rolls the night before and pop them in the oven on Christmas morning. Chocolate is not far behind though!