French Toast Casserole with Cream Cheese
Delicious make-ahead French Toast Bake with Cream Cheese
Yield: 10 -12 servings
Materials
- 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