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Overnight Cream Cheese Stuffed French Toast Casserole with Cinnamon Streusel

A close-up of a decadent slice of french toast casserole featuring a thick cream cheese layer and cinnamon streusel topping.
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Prepare this make-ahead French toast casserole the night before for an easy, crowd-pleasing brunch bake featuring a creamy cheese filling and a crunchy cinnamon streusel topping.

Ingredients

Scale
  • 1 loaf (1 pound) thick-cut bread, such as brioche or challah, cut into 1-inch cubes
  • 8 ounces cream cheese, softened and cut into small cubes
  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Lightly grease a 9×13 inch baking dish. Arrange half of the bread cubes in a single layer in the bottom of the dish.
  2. Scatter the softened cream cheese cubes evenly over the first layer of bread. Top with the remaining bread cubes.
  3. Prepare the streusel: In a medium bowl, combine the brown sugar, flour, cold butter pieces, 1 teaspoon cinnamon, nutmeg, and allspice. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
  4. Prepare the custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and 1 teaspoon of cinnamon until well combined.
  5. Slowly pour the custard mixture evenly over the bread and cream cheese in the baking dish, pressing down gently to ensure all the bread absorbs the liquid.
  6. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  7. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  8. Sprinkle the reserved streusel topping evenly over the top of the casserole.
  9. Bake for 50 to 60 minutes, or until the casserole is puffed, golden brown, and the center is set (a knife inserted near the center comes out mostly clean).
  10. 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 too soggy.
  • If the streusel browns too quickly during baking, loosely tent the dish with aluminum foil for the last 15 minutes.
  • This casserole reheats well; cover leftovers and warm in a 325 degree oven or microwave.

Nutrition

Find it online: https://tasteportfolio.com/french-toast-casserole-overnight-cream-cheese/