Go Back
–+ servings
3 slices of cream cheese french toast on plates.
Print Recipe
5 from 1 vote

Cream Cheese French Toast Casserole

This cream cheese French toast casserole features a cream cheese filling and a sweet crumble topping for a show stopping breakfast or brunch!
Prep Time10 minutes
Cook Time55 minutes
Chill Time4 hours
Total Time5 hours 5 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: cream cheese french toast, cream cheese stuffed french toast
Servings: 12 servings
Author: Food Dolls

Equipment

Ingredients

  • 1 (14 ounce) loaf French bread
  • 4 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 4 ounces mascarpone
  • 2 Tablespoons (15g) confectioners’ sugar
  • 3 teaspoons 15ml pure vanilla extract, divided
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup 133g packed light brown sugar

Crumb Topping:

  • 1/3 cup (69g) packed light brown sugar
  • 1/2 cup oats
  • 1/3 cup (41g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon ground cinnamon
  • 8 Tablespoons (85g) unsalted butter, cold and cubed

Optional:

  • Maple syrup and/or confectioners’ sugar for topping
US Customary - Metric

Instructions

  • Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish with nonstick spray. Slice the French bread into 1-inch cubes. Spread the cubes into the prepared baking pan.
    1 (14 ounce) loaf French bread
    Bread cubes in a baking dish.
  • In another bowl, whisk together the eggs, milk, cinnamon, brown sugar, and the remaining vanilla until smooth, ensuring no lumps of brown sugar remain. Pour this mixture evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours, or up to 24 hours for best results.
    6 large eggs, 2 cups whole milk, 1/2 teaspoon ground cinnamon, 2/3 cup 133g packed light brown sugar
    Butter, flour, oats, and cinnamon in a bowl.
  • Preheat your oven to 350°F (177°C). Remove the pan from the refrigerator.
  • To prepare the crumb topping, whisk together the brown sugar, oats, flour, and cinnamon in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the soaked bread.
    1/3 cup (69g) packed light brown sugar, 1/3 cup (41g) all-purpose flour (spooned & leveled), 1/2 teaspoon ground cinnamon, 8 Tablespoons (85g) unsalted butter, cold and cubed, 1/2 cup oats
    Unbaked cream cheese French toast casserole.
  • Bake the casserole uncovered for 45-55 minutes, or until the top is golden brown. For a softer texture, bake for about 45 minutes.
  • In a medium bowl, using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and mascarpone on medium-high speed until completely smooth. Add the confectioners’ sugar and 1/4 teaspoon vanilla extract, beating until combined.
    4 ounces (226g) full-fat brick cream cheese, softened to room temperature, 4 ounces mascarpone, 2 Tablespoons (15g) confectioners’ sugar, 3 teaspoons 15ml pure vanilla extract, divided
  • Drop spoonfuls of the cream cheese mixture randomly over the bread in the baking pan and continue to bake briefly until the cheese melts.
  • Optionally, drizzle with maple syrup or dust with confectioners’ sugar before serving. Serve warm.
    Maple syrup and/or confectioners’ sugar for topping
  • Store any leftovers tightly covered in the refrigerator for 2-3 days.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 40g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 338mg | Potassium: 185mg | Fiber: 2g | Sugar: 22g | Vitamin A: 776IU | Vitamin C: 0.1mg | Calcium: 159mg | Iron: 2mg
QR Code linking back to recipe