Baked Cream Cheese French Toast Casserole Recipe

Baked Cream Cheese French Toast Casserole Recipe

How To Make Baked Cream Cheese French Toast Casserole

The ultimate breakfast meal is here! This French toast casserole is a decadently sweet and tangy treat, topped with cinnamon streusel, for a tasty dish.

Preparation: 30 minutes
Cooking: 50 minutes
Chill Time: 3 hours
Total: 4 hours 20 minutes



  • 1french bread loaf,or sourdough bread, or challah
  • 8ozcream cheese,brick style, softened to room temperature
  • 2tbspconfectioners’ sugar
  • 3tsppure vanilla extract,divided
  • 8large eggs
  • cupswhole milk
  • ¾tspground cinnamon
  • cuplight brown sugar,packed

For Streusel Topping:

  • cuplight brown sugar,packed
  • cupall-purpose flour,spoon and leveled
  • ½tspground cinnamon
  • 6tspunsalted butter,cold and cubed

For Optional Toppings:

  • fresh fruit
  • maple syrup
  • confectioners’ sugar


  1. Grease a 9×13-inch pan with butter or spray with nonstick spray.

  2. Slice, then cut the bread into cubes about 1-inch in size. Spread half of the cubes into the prepared baking pan.

  3. Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and ¼ teaspoon of vanilla extract until combined.

  4. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. Set aside.

  5. Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread.

  6. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours to overnight. Overnight is best.

  7. Preheat the oven to 350 degrees F. Remove the pan from the refrigerator.

  8. Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.

  9. Bake uncovered for 45 to 55 minutes or until golden brown on top.

  10. Serve immediately, and enjoy!

Recipe Notes

Cover leftovers tightly and store them in the refrigerator for 2 to 3 days.


  • Calories: 299.30kcal
  • Fat: 13.69g
  • Saturated Fat: 6.89g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 3.81g
  • Polyunsaturated Fat: 1.30g
  • Carbohydrates: 34.08g
  • Fiber: 0.79g
  • Sugar: 19.06g
  • Protein: 9.84g
  • Cholesterol: 154.45mg
  • Sodium: 290.39mg
  • Calcium: 115.86mg
  • Potassium: 184.86mg
  • Iron: 1.92mg
  • Vitamin A: 159.77µg
  • Vitamin C: 0.01mg
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