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Baked cream cheese french toast casserole with golden crumb topping, dusted with powdered sugar, in a white baking dish

Baked Cream Cheese French Toast

This baked cream cheese french toast is the ultimate make-ahead breakfast casserole, perfect for holiday mornings or weekend brunch. Featuring layers of soft bread, creamy bursts of cream cheese, and a buttery crumbly cinnamon topping, this overnight french toast casserole delights every time. Prep it the night before for an easy, stress-free meal that’s sure to impress!
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 4 minutes
Total Time 8 hours
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (12-14 ounce) loaf French bread, brioche, or challah
  • 8 ounces full-fat brick cream cheese, softened
  • 2 Tablespoons confectioners’ sugar
  • 3 teaspoons pure vanilla extract, divided
  • 8 large eggs
  • 2 and 1/4 cups whole milk
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup packed light brown sugar
  • 1/3 cup packed light brown sugar (for the topping)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon (for the topping)
  • 6 Tablespoons cold unsalted butter, cubed
  • Optional: Maple syrup or confectioners’ sugar for serving

Equipment

  • 9x13-inch baking pan
  • Mixer
  • Pastry blender or two forks

Method
 

  1. Grease a 9x13-inch baking pan with nonstick spray. Slice and cube your bread into roughly 1-inch pieces, then layer half of them into the pan.
  2. Using a mixer, beat the cream cheese until smooth. Mix in the confectioners’ sugar and 1/4 teaspoon vanilla extract. Spoon dollops of the mixture over the bread layer in your pan (this doesn’t need to be precise). Add the remaining bread on top, ensuring some cream cheese peeks through.
  3. In a large bowl, whisk together the eggs, milk, cinnamon, brown sugar, and the remaining vanilla extract. Pour this mixture evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, but overnight is ideal.
  4. When you’re ready to bake, preheat your oven to 350°F. In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Use a pastry blender or two forks to cut in the cold butter until crumbly. Sprinkle the topping evenly over the casserole.
  5. Bake uncovered for 45-55 minutes until the top is golden brown and the casserole is puffed. I like to bake for 45 minutes for a softer texture.
  6. Drizzle with syrup or dust with confectioners’ sugar. Serve warm and watch it disappear!

Notes

Day-old bread works best for soaking up the custard. Prep everything the night before for an even easier morning. Freeze leftovers for up to 3 months—just thaw overnight in the fridge and reheat. Customize toppings with fresh fruit, nuts, or caramel sauce for an extra special touch!