Cream Cheese Baked French Toast Casserole Recipe

This baked French toast casserole features a creamy layer of cubed cream cheese and a crunchy brown sugar crumble on top. It’s an ideal make-ahead dish for brunch or holiday mornings since you can assemble it the night before and bake it the next day.

One bite of this baked cream cheese French toast casserole and you’ll see why it’s become a favorite for special breakfasts. The recipe layers sweet bread with cream cheese, soaks everything in a brown sugar–spiced custard, and finishes with a buttery crumble for texture and sweetness.

The base is best made with a slightly sweet, sturdy loaf such as challah or brioche, though a day-old French or Italian loaf will also work well. The cream cheese adds richness and pockets of melty tang, while the crumble gives a crisp topping that contrasts with the soft custard center.

You’ll Love This Baked French Toast with Cream Cheese!

This casserole is simple to prepare, easy to scale for a crowd, and perfect for entertaining. It’s a great dish for Christmas morning, Easter brunch, or any leisurely weekend when you want something special without fuss. Because it can rest in the refrigerator for hours (or overnight), it’s an easy make-ahead option that frees up time on the day you serve it.

Ingredients

• Bread: 14 ounces brioche or challah (or a day-old French/Italian loaf), cut into 1-inch cubes.
• Cream cheese: 8 ounces, chilled and cut into small cubes.
• Eggs: 8 large eggs for the custard.
• Milk: 2 cups whole milk (2% or a milk alternative can be used).
• Brown sugar: ½ cup for the custard, plus additional for the crumble.
• Cinnamon: 1 teaspoon in the custard and a bit for the topping.
• Vanilla: 2 teaspoons vanilla extract to enhance flavor.

How to Make Baked French Toast with Cream Cheese Casserole

This recipe is straightforward and great for prepping ahead. Plan to let the custard soak into the bread for at least 4 hours so the flavors meld and the bread softens.

1. Grease a 9 x 13-inch casserole dish with nonstick spray. Spread half the bread cubes in the dish. Scatter the cream cheese cubes evenly over the first layer, then top with the remaining bread.

2. In a large bowl, whisk the eggs, milk, ½ cup brown sugar, vanilla, and 1 teaspoon cinnamon until well combined and the sugar is mostly dissolved. Pour the custard evenly over the bread and press gently so the bread absorbs the liquid. Cover and refrigerate for at least 4 hours or overnight.

3. When ready to bake, remove the casserole from the refrigerator 30 minutes before baking and preheat the oven to 350°F (175°C).

4. Prepare the crumble topping by mixing ¼ cup all-purpose flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Cut in 4 tablespoons chilled, cubed unsalted butter with a pastry cutter, fork, or your fingers until the mixture forms coarse crumbs. Sprinkle the crumble evenly over the casserole.

5. Bake uncovered on the center rack for 45–55 minutes, until the center is set and the top is golden brown. Serve warm with maple syrup and a dusting of powdered sugar, if desired.

Recipe Tips

• Bread choice: A richer, denser bread like brioche or challah gives the best texture and flavor. If you can’t find them, a day-old French or Italian loaf works fine.
• Milk options: Whole milk yields a creamier custard. For extra richness, use half-and-half.
• Fruit variation: Add about 1 cup of fresh blueberries or sliced strawberries between the cream cheese and the top bread layer for a fruity twist.
• Storage: Refrigerate leftovers in an airtight container for up to a week, or freeze portions for up to a month. Reheat gently in the oven or microwave.

Baked French Toast with Cream Cheese (Recipe Card)

If you try this recipe, please leave a rating and comment—feedback helps others and makes future improvements easy. Enjoy your brunch!