You can prepare this French Toast Casserole with Cream Cheese the night before to enjoy an easy and delicious breakfast. This French Toast Casserole has classic comfort flavors like cinnamon and maple syrup. The perfect breakfast for holiday mornings…
French Toast Casserole with Cream Cheese
With dollops of cream cheese, this breakfast is almost like a French Toast Danish.
What to serve with a French Toast Casserole…
- fresh fruit
- breakfast meats like sausage, bacon, or ham
- coffee
- eggs
Tips for making this French Toast Bake…
- Refrigerate for at least 4 hours, up to 2 days
- You can add the cream cheese between 2 layers of bread cubes or dollop the cream cheese on top
- Make sure you cover tightly before refrigerating
- If the cubes of bread are not soaking up the milk mixture, use a utensil to push them down into the milk
- Store your baked French Toast Casserole covered in the refrigerator for up to 4 days
- Reheat the French Toast breakfast by placing some on a microwave-proof plate and microwaving
If you need breakfast to feed a crowd, check out my other recipes like
Cinnamon Rolls Made with Frozen Bread ,Â
Cheesy Western Skillet Hash Browns Casserole
Here’s the printable recipe for Maple Syrup French Toast Bake with Cream Cheese…
French Toast Casserole with Cream Cheese
Delicious make-ahead French Toast Bake with Cream Cheese
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Servings: 10 -12 servings
Ingredients
- 12 slices of white bread - cubed
Cream Cheese Filling:
- 8 oz. of cream cheese cubed
- ¼ cup of powdered sugar
- 1 tsp of vanilla extract
Milk Mixture:
- 8 large eggs - whisked
- 1 tsp. of cinnamon
- 1 cup of milk - 2% or whole
- ½ cup of maple syrup
- 1 tsp. of vanilla extract
Instructions
- In a greased 2&1/2 qt. baking dish, spread half of the cubed bread
- In a medium sized bowl, mix the cream cheese, powdered sugar, and vanilla extract
- Place spoonfuls of the cream cheese mixture on top of the cubed bread
- Top with the rest of the bread
- In another medium to large bowl, mix the eggs, cinnamon, milk, syrup and extract
- Pour the milk mixture over the bread
- Cover and refrigerate for 4 hours or overnight
- Cover with foil to bake at 350 degrees for 30 minutes then bake an additional 20 minutes without the foil
- Serve with cinnamon and syrup
Notes
- Store any leftovers covered in the refrigerator for up to 4 days
- To reheat, place on a microwave proof plate and microwave until heated through
- Serve with syrup
