This Overnight Stuffed French Toast Casserole is sure to be a favorite! Sweetened cream cheese, between layers of French toast and finished off with a layer of streussel topping. Which one of those got you? The cream cheese, layered French toast or streussel topping? All three are among my favorites. Did I mention you can make it the night before and then just pop it in the oven in the morning? Perfect for having guests or hosting an upcoming brunch. It is the season for brunch, I’d say. Top with some fresh fruit or maple syrup and you have an indulgent rich breakfast dish!
Overnight Stuffed French Toast Casserole
Author: Shelby
Recipe type: Breakfast/Brunch
Ingredients
- 1 loaf of French or sour dough bread (12-15oz)
- 8 oz cream cheese, room temperature
- 3 Tsp vanilla, divided
- 2 Tbs powered confectioner sugar
- 8 large eggs
- 2¼ cups whole or 2% milk
- ¾ tsp ground cinnamon
- ⅔ cup packed brown sugar, light
- Topping:
- ⅓ cup flour
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- 6 Tbs butter, cold and cubed
Instructions
- Grease a 9"x13" pan.
- Break bread up into cubs apprx 1 inch in size and spread half onto bottom of pan.
- Using a mixer, beat the cream cheese until smooth, add in confectioner (powdered) sugar and ¼ tsp vanilla and mix until blended.
- Drop cream cheese mixture by spoon full randomly on top of bottom bread layer. Layer remaining bread cubes on top of cream cheese and set aside.
- Whisk together eggs, milk, cinnamon, brown sugar and remaining vanilla until relatively smooth. Pour over bread and cover pan tightly and refrigerate for 3-15 hours. Overnight is best
- Preheat oven to 350 degrees
- Prepare the topping. Whisk brown sugar, flour and cinnamon together. Cut in the cubed butter and sprikle over soaked bread.
- Bake uncovered for 45-55 minutes. Serve immediatly.
- Optional toppings to serve: maple syrup, fresh fruit and/or cool whip
Try this other favorite French Toast Bake!
