Can I use regular sandwich bread instead of French bread or challah?

While you can use sandwich bread in a pinch, it won't give you the same delightful texture. Regular sandwich bread tends to become too soggy during the overnight soak. Stick with heartier breads like French bread, sourdough, or challah for the best results.

My casserole seems too soggy in the middle. What went wrong?

This usually happens when the bread-to-custard ratio is off. Make sure you're using enough bread (about 12 cups of cubed bread) and that your bread is slightly stale. Day-old bread absorbs the custard much better. You might also need to bake it a bit longer, covering with foil if the top is getting too brown.

Can I make this with less sugar for a less sweet version?

Absolutely! You can reduce both the brown sugar in the custard and the confectioners' sugar in the cream cheese mixture by about half for a less sweet version that's still delicious. This works especially well if you plan to serve it with maple syrup.

Why does my cream cheese sink to the bottom instead of staying in pockets?

This happens when the cream cheese mixture is too soft or over-mixed. Make sure your cream cheese is just softened, not warm or melty. Also, drop it in larger spoonfuls rather than small bits, and don't mix it into the bread - let it stay in distinct pockets.

Baked Cream Cheese French Toast Casserole Recipe

Description

A delightful and comforting breakfast or brunch dish, this Baked Cream Cheese French Toast Casserole combines fluffy bread cubes, rich cream cheese, and a sweet crumbly topping with the perfect hint of cinnamon. Prepare it the night before for an easy, crowd-pleasing morning treat. Top it with maple syrup or confectioners’ sugar for an extra special touch.

Ingredients

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For the Casserole

1 (12-14 ounce) loaf French bread, sourdough bread, or challah (about 12 cups cubed)
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners’ sugar
3 teaspoons (15ml) pure vanilla extract, divided
8 large eggs
2 and 1/4 cups (540ml) whole milk
3/4 teaspoon ground cinnamon
2/3 cup (133g) packed light brown sugar

Crumb Topping

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

Optional Toppings

Maple syrup
Confectioners’ sugar for dusting

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Instructions

Prepare the baking dish:
Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish with nonstick spray. Slice the bread into 1-inch cubes. Spread half of the bread cubes evenly into the prepared dish.
Make the cream cheese mixture:
Using a handheld or stand mixer fitted with a whisk attachment, beat the softened cream cheese on medium-high speed until completely smooth. Add the confectioners’ sugar and 1/4 teaspoon of vanilla extract, mixing until combined. Drop spoonfuls of this mixture over the bread cubes in the pan, spreading it out slightly. Add the remaining bread cubes on top, leaving some cream cheese exposed for texture and visual appeal.
Create the custard:
In a large mixing bowl, whisk together the eggs, milk, 1/2 teaspoon of vanilla extract, cinnamon, and brown sugar until smooth and no lumps remain. Pour this custard mixture evenly over the bread cubes in the pan, ensuring all the bread is coated. Cover the dish tightly with plastic wrap and refrigerate for at least 3-4 hours or overnight.
Prepare the crumb topping:
In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Use a pastry blender or two forks to cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Assemble and bake:
Preheat your oven to 350°F (177°C). Remove the casserole dish from the refrigerator and sprinkle the prepared crumb topping evenly over the soaked bread. Bake uncovered for 45-55 minutes, or until golden brown on top. Bake for 45 minutes if you prefer a softer casserole consistency.
Serve and enjoy:
Let the casserole cool slightly before serving. Drizzle with maple syrup or dust with confectioners’ sugar, if desired. Serve warm.

Notes

Make Ahead: Assemble the casserole and refrigerate for up to 24 hours before baking. The crumb topping can also be prepared 1-2 days in advance and added just before baking.
Freezing Instructions: You can freeze the prepared casserole (with or without the crumb topping) for up to 2 months. Thaw in the refrigerator overnight and bake as instructed. Alternatively, bake the casserole, cool it completely, freeze, and then reheat in a 300°F (149°C) oven.
Bread Type: Day-old, crusty bread works best for this recipe. Allow it to sit uncovered for a day to dry out, giving the casserole the perfect texture.
Add-ins: Add 1 cup of fresh berries like blueberries or raspberries for a fruity twist. Scatter them over the cream cheese layer before adding the second layer of bread cubes.
Half Recipe: Halve the recipe for an 8-inch or 9-inch baking dish. Bake for 30-35 minutes.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 15g
Sodium: 280mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 9g
Cholesterol: 145mg