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Overnight Cream Cheese Stuffed French Toast Casserole with Cinnamon Streusel

A decadent square serving 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 breakfast bake perfect for holidays or weekend brunches.

Ingredients

Scale
  • 1 loaf (13-16 ounces) thick-cut bread (like brioche or challah), cut into 1-inch cubes
  • 1 (8 ounce) package cream cheese, softened and cut into small cubes
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar

Instructions

  1. Lightly grease a 9×13 inch baking dish. Arrange half of the bread cubes in a single layer in the prepared dish. Scatter the cream cheese cubes evenly over the bread. Top with the remaining bread cubes.
  2. Prepare the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the custard: In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and granulated sugar until well combined.
  4. Pour the egg mixture evenly over the bread cubes in the baking dish. Gently press down on the bread to help it absorb the liquid.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  6. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the casserole.
  7. Sprinkle the reserved cinnamon streusel topping evenly over the top of the casserole.
  8. Bake for 45 to 55 minutes, or until the casserole is puffed, golden brown, and the center is set. If the topping browns too quickly, loosely cover it with foil for the last 10 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 make the streusel, you can substitute it with 1 cup of chopped pecans mixed with 1/4 cup of brown sugar and 2 tablespoons of melted butter, sprinkled on top before baking.
  • For a richer custard, substitute half of the milk with half-and-half.

Nutrition

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