A French toast bake is always easier than dipping and cooking individual slices of French toast. Not only is this casserole easier, it’s quite the treat! Today’s baked cream cheese French toast casserole is stuffed with sweet cream cheese and topped with a brown sugar crumble topping. It’s a wonderful recipe for a brunch or breakfast gathering because you can prep the casserole the night before.
I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more success tips.
Today’s cream cheese French toast casserole is one of my favorite all-in-one, always crowd-pleasing, homerun breakfast recipes. You don’t need an excuse to make it—the dish tastes just as lovely on an ordinary Saturday morning as it does for Christmas brunch. If you’re not into cream cheese, simply leave it out. You could skip the crumb topping, too. Some readers even layer in 1 cup of fresh blueberries for a blueberries & cream version. You can also add mixed berries like we do in our berries & cream French toast.
As long as you stick with the bread & egg/milk layers, it’ll be a hit.
One reader, Anna, commented: “I have made this twice now and it is unbelievably delicious! The cream cheese flavor and texture are both outstanding, and the streusel on top is the perfect touch! Everyone that tried it had rave reviews! I will definitely continue to make this. ★★★★★“
Another reader, Megan, commented: “I made this several years ago for breakfast on Christmas morning and now my kids and husband have to have it every year! It’s easy and delicious! I make a strawberry reduction to go with it! ★★★★★“
This Cream Cheese French Toast Casserole Is:
- Totally decadent and indulgent
- Stuffed with sweet cream cheese
- Topped with a crumb cake-like streusel
- Perfect for anyone who loves lots of texture and flavor in each bite
- A delicious Christmas/holiday/special breakfast recipe
- Easy to prepare and feeds a crowd
- A convenient make-ahead brunch option
Three Layers to Love
This isn’t your ordinary bland & soggy breakfast casserole. Rather, there are three glorious texture-packed layers:
- French Toast Bread: Pour a fabulously rich custard sauce made from eggs, whole milk, brown sugar, and cinnamon over thick pieces of bread. Use whole milk for the richest taste and texture. The bread soaks this up, especially if the bread is stale (see next section). The soaking time is longer than it is when making regular individual french toast, so everything gets fabulously flavorful.
- Cream Cheese: To make this casserole extra special, add cream cheese. Combine cream cheese with confectioners’ sugar and vanilla extract to make a sweet filling. Make sure you use brick-style cream cheese—the kind sold in individually wrapped bricks. We’ll layer spoonfuls of the cream cheese mixture with the bread to create cream cheese stuffed french toast. It doesn’t get much better for breakfast!
- Crumb Topping: Immediately prior to baking, sprinkle the casserole with a brown sugar cinnamon crumb topping made from brown sugar, flour, cinnamon, and cold butter. While optional, I don’t recommend leaving it out because it adds a crisp-crumbly texture.
Success Tips for French Toast Casserole
These success tips also apply to pumpkin French toast casserole and apple cider French toast, both delicious seasonal twists on today’s recipe.
- Quality Bread. Bread is the main ingredient in any baked french toast casserole, so don’t skimp here. Flimsy sliced bread won’t do you any favors and the casserole usually ends up tasting flat and soggy. Rather, go for a fancy beauty like challah, brioche, or croissant bread. French toast made with challah, brioche, or croissant bread tastes 4873% better than french toast made with any other bread. (I did the math.)
- Stale Bread. When you have the quality bread you need, let it sit out for a few hours to get a little stale. Like sausage & herb stuffing and bagel breakfast casserole, french toast casserole is best when the bread is somewhat stale.
- Overnight is Best. Assemble the bread/cream cheese/custard layers and then before baking it, let it sit overnight in the refrigerator. This time gives the crusty bread a chance to soak up the cinnamon-spiced egg custard. You can leave the prepared french toast casserole in the refrigerator anywhere from 3-4 hours to 24 hours. I find the longer the bread soaks, the tastier the casserole. So, go to sleep. It will be amazing.
In Pictures: How to Make Baked Cream Cheese French Toast Casserole
The full printable recipe is below, but let me walk you through the process so you know what to expect when it’s your turn in the kitchen.
As pictured above, spread half of your stale bread cubes into a greased 9×13-inch baking dish or any 3- to 4-quart baking dish, like this white baking dish you see here in the photos. Make the cream cheese filling and drop random spoonfuls on the bread layer:
Layer the remaining bread cubes on top of cream cheese. Make the egg custard mixture. For this you need eggs, whole milk, cinnamon, brown sugar, and vanilla extract. (Note that cinnamon floats to the top, so that’s why it looks like a lot of cinnamon!)
Pour this over the bread. (Using a bowl with a pour spout is especially helpful here!) At this point, you can cover and refrigerate the casserole for at least 3-4 hours or overnight. Make the crumb topping using a pastry blender or two forks, and sprinkle over the casserole before baking.
Right before serving, drizzle the entire casserole with maple syrup or try a dusting of confectioners’ sugar, or spoonfuls of blueberry sauce. This is french toast done right! It’s like French toast, crumbly coffee cake, and cheesecake combined. Yes!!
What to Serve with Baked Cream Cheese French Toast Casserole
The following suggestions can complete your brunch or breakfast meal, especially if you’re making this dish as an easy make-ahead Thanksgiving breakfast, Easter (along with these other favorite Easter brunch recipes!), mother’s day, father’s day, New Years Day, or any special morning.
- Something savory such as quiche, frittata, this simple egg breakfast casserole, a hash brown breakfast skillet, a batch of breakfast egg muffins, or eggs benedict
- Scrambled eggs or omelets
- Fresh fruit salad or even this fresh berry quinoa salad
- Bacon, breakfast sausage, or ham
- Smoked salmon
- Ham and potato casserole which can also be prepared ahead of time
- A lunch/brunch dish such as strawberry bacon salad
See hundreds more breakfast recipes.
Print
Baked Cream Cheese French Toast Casserole
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 9 hours, 25 minutes
- Yield: serves 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This baked cream cheese french toast casserole is stuffed with sweet cream cheese and topped with a brown sugar crumble topping. It’s a wonderful recipe for a brunch or breakfast gathering because you can prep the casserole the night before.
Ingredients
- 1 (12-14 ounce) loaf french bread, brioche, or challah*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 2 Tablespoons (15g) confectioners’ sugar (do not leave out)
- 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 (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- optional: maple syrup and/or confectioners’ sugar for topping
Instructions
- Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish (pictured) with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
- 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 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Prepare the crumb topping: 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 evenly over the soaked bread.
- Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners’ sugar. Serve warm.
- Cover leftovers tightly and store in the refrigerator for 2-3 days.
Notes
- Make Ahead & Freezing Instructions: You can prep the dish through step 3 up to 24 hours in advance. (See step 3.) You can also prepare the crumb topping 1-2 days in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread immediately before baking. To freeze, prepare the recipe through step 3 and freeze for up to 2 months. Thaw overnight in the refrigerator, and then continue with step 4. You can freeze the prepared casserole with the crumb topping or add it on right before baking, but keep in mind that fresh crumb topping always gives the dish a little more texture. You can also freeze the leftover baked and cooled casserole for up to 3 months. Thaw in the refrigerator, and then reheat to your liking in the microwave or cover and bake in a 300°F (149°C) until warm throughout, at least 20 minutes.
- Special Tools (affiliate links): 9×13-inch Baking Pan or any 3- to 4-quart Oven-safe Baking Dish (pictured) | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls or Mixing Bowls with Pour Spout | Whisk | Pastry Blender
- Bread: Day-old, crusty bread is perfect for french toast casseroles. Slice and cut it into 1-inch cubes and let it sit out uncovered all day. You’ll have about 12 cups of cubed bread– a little more or less is fine.
- Cream Cheese: Since the cream cheese is only mixed with a little sugar and vanilla, make sure you are using quality cream cheese that tastes good. I use and love full fat Philadelphia brand brick-style cream cheese for this dish.
- Half Recipe: This recipe can easily be halved in an 8-inch or 9-inch baking pan. The bake time will be slightly shorter, around 30-35 minutes.
- Can I add berries? Some readers have added blueberries, blackberries, and/or raspberries sprinkled throughout the casserole. Feel free to scatter 1 cup of fresh berries over the spoonfuls of cream cheese before topping with the remaining bread cubes. I do not recommend frozen berries.
Reader Comments and Reviews
Hello!
Excited to try this recipe for Bake Cream Cheese French Toast. Just want to make sure I’m understanding correctly, I can prep through step 3 Saturday and can bake Christmas morning?
Hi Laura, we only recommend letting the casserole rest for up to 24 hours, so that will be a bit too long. If you can prep it on Sunday for breakfast on Christmas morning (Monday), that would be best. Hope it’s a hit!
What gluten free bread would you recommend in this recipe?
Hi Laurie! We aren’t sure as we don’t have much experience with gluten free bread – something crusty and chewy would be ideal.
Could one, hypothetically, call this a bread pudding and serve as a dessert?
Hi Cassie, you could certainly serve this as dessert. Enjoy!
Can you use Hawaiian Bread?
Hi Barbara, that should work just fine—be sure to still follow the directions for staling out the bread before using in the casserole. Enjoy!
Hello! I would love to try this recipe for Christmas breakfast. However, my husband and I have a sensitivity to dairy. We have no issues with cream cheese, but I’m afraid to use whole milk. Can soy milk be used instead? Normally there is a notation about substitutions but I didn’t see one here. Thank you in advance!
Hi Jennifer, you can certainly use a non-dairy milk in place of the whole milk. The casserole may be slightly less rich/creamy, but it is a fine substitute. We hope you enjoy it!
I made this for Thanksgiving breakfast. I piped the cream cheese in thin stripes over half the bread instead of dropping in dollops, then topped with the rest of the bread.I did not add the crumble topping, just sprinkled with blueberries and drizzled some maple syrup over prior to baking. I also used an orange flavored brioche instead of French bread. It was amazing, and even better reheated the day after. Thank you for a fabulous recipe!
I used a mix of day old sourdough bread and cinnamon bread. Delicious. Also, caramelized butter and brown sugar for a nice base.
This recipe was awesome. I added more cinnamon to each layer and next time I’m adding apples.
Sally, do you think stale brioche bread would work in this recipe?
Hi Judy, Brioche would be fantastic!
My sister made this for brunch. So good!! Reheats great in the air fryer!!
Hi Sally! I made this on Thanksgiving morning and the bottom was quite soggy. I used a 14 inch French bread loaf, cut it into 1 inch cubes and let it dry out from Tuesday night to Thursday morning. I used a 12×8.5 inch ceramic baking dish. Was it supposed to be soggy on the bottom or do you have any tips on why mine was soggy? I followed the recipe and read the whole post! Thank you so much!!
Hi Dana, Thank you for trying this recipe! Were you using a high quality bread that sat out for a few hours to get a little stale? These two things should help prevent sogginess.
“This was my favorite.” Three separate people told me this after brunch.
I stirred orange marmalade into the cream cheese but otherwise followed the recipe. Thank you for this fantastic recipe.
Does it have to be refrigerated before baking?
Hi Nicole, This time gives the crusty bread a chance to soak up the cinnamon-spiced egg custard. You can leave the prepared french toast casserole in the refrigerator anywhere from 3-4 hours to 24 hours. We find the longer the bread soaks, the tastier the casserole.
This is a great recipe!
Made this for Thanksgiving Brunch so I swapped in a little pumpkin puree and pumpkin pie spice for the cinnamon. I love how adaptable the recipe is and delicious as always (though I couldn’t hold it against you if my subs had screwed it up ). If anyone is curious on pumpkin, I subbed 2/3 c canned pumpkin for 1/2 c milk.
Any suggestions for baking this at the same time as your biscuit casserole which calls for a 375 degree oven? Thank you!
Hi Mary, we’d recommend baking the biscuit casserole at this lower temperature (350 degrees) and know that it will take a few minutes longer to bake.
This sounds wonderful!Could this be made using your artisan bread?
You certainly can! Enjoy!
Do you think I could make this recipe a few days ahead of time?
Hi Susie, see recipe Notes for a few different make ahead options.
I have made this recipe multiple times and it always is superb. I have made it with French, Italian, and standard baguettes from the store. My favorite version however, is when I go to a sandwich shop called Jimmy John’s and buy their day old baguettes for 50¢. I like it best when a very dense bread is used, and that’s what they sell there. I’m going to make it yet again for tomorrow morning using fresh strawberries; I have always used blueberries. Next time, I’m going to give bananas a whirl.
This was an excellent breakfast dish. The only problem I had was I used too warm of butter and it caused the crumble to become like pie dough. I fixed the issue by adding more flour. I cooked in the top of a split oven so I had to cover it for 30 minutes as to not burn and then uncovered for another 15 minutes. Turned out perfect!
Can this be made ahead of time and reheated??
Hi Mary Ann, absolutely. You can make the entire casserole ahead of time and then reheated in the oven to your liking. Or, see recipe Notes for more make ahead options.
Been using this recipe for years and everyone absolutely raves over it! Has anyone attempted making it in muffin tins ? I was contemplating making it for my friends bridal party group this weekend while we get ready for the wedding. Thinking they would be easier while we get ready than dealing with spooning it out!
Hi Nicole, we haven’t tested it ourselves, but that should work just fine. Be sure to evenly distribute the ingredients among the muffin tins. We’re unsure of the exact bake time needed. Let us know what you decide to try!
I absolutely LOVE this recipe! It deserves 10 stars! This will be my go-to recipe for all holiday breakfasts’ and for having company. Quick question, I baked it for 50 minutes, but the bottom was still pretty mushy (still very edible-it tasted great). I’m wondering how to bake it so the bottom layers are baked more thoroughly. Should I cover it and bake it ten minutes longer or bake it uncovered and then cover it when the top gets crispy. Maybe it doesn’t matter which order I do that in. Otherwise, would it bake better if I spread the cream cheese mixture out a little instead of little clumps? Thanks!
Hi Mary! We recommend tenting the casserole with foil when you notice it browning. This will help it bake though more evenly. So glad you love the recipe!
I love this recipe! It’s simple to put together and it’s delicious. I do have a question though. What is the consistency of the crumb topping supposed to be? I’ve made the topping twice, both times it turned into a paste. I tried putting it in the freezer for a while and adding a couple extra Tablespoons of brown sugar and flour to make it more crumbly. Neither thing seemed to work. I still used it, I just put little balls of topping over the casserole before baking. It turns out fine, I’m just wondering if I’m expecting it to turn out one way and it’s actually supposed to be another. Thanks!
Hi Amanda! If your crumb topping is turning into a paste, your butter may be a bit too warm. Make sure to start with cold butter and work it into the other ingredients until crumbs form. The video tutorial in the recipe card above should give a helpful visual.
Thanks for the prompt response! I took it straight from the fridge, cut it into cubes, and put it in the bowl with the other ingredients to cut it in with the pastry blender. I can definitely try putting the butter in the freezer for 30 minutes or so the next time I make this. I make it probably once a week. We’re never home on the weekends, my son plays travel baseball and has tournaments all weekend including double headers that we leave early in the morning for. So, I’ll definitely be making it again soon as I like having the option of eating a warm breakfast before we leave for the day. I absolutely love that this can be made ahead and keeps well for a few days. I could probably eat an entire dish by myself!
I made this the first time as the recipe is but sprinkled 4ounces of Heath Butter Brickle bits over the layer of cream cheese, they are not too ( I am 68 years old and this is the first year of my life making a breakfast casserole )sweet and so subtle in flavor only my daughter realized they were added .My family enjoyed the casserole even when it was stored after breakfast in the fridge and served later at cold.
I made this recipe for the first time using your croissant loaf bread recipe (also first time making the bread) and I also added in strawberries. It was an absolute hit for my husbands birthday breakfast. So delicious.
This recipe is outrageously good. Served to company for Brunch and it went over very well with everyone. I expected it to be overly sweet, but it was just right. I did not use syrup. Very yummy and pretty easy to make. Just pop in the oven the next morning.
it was amzing
I made this for a baby shower brunch and it was a huge hit! I love being able to prep the night before and put in the oven to have warm and fresh in the morning. I’ll definitely be making this more! I made Sally’s whipped cream to add for topping too, perfect match!
Can I use Baileys instead of milk?? If so how much?
Hi Hannah, we haven’t tested it, but we wouldn’t replace all of the milk with Baileys. Perhaps start with swapping just a few tablespoons of the milk with Baileys, and then feel free to adjust for future batches. Please do let us know how it goes!
I’ve never added berries to this yunmy recipe, but may want to add apples (& cinnamon or other apple pie spices) for a more seasonal Fall dish. If I do so, would you recommend tossing raw apple chunks/slices in a cinnamon sugar mixture OR should I saute them briefly for a quasi apple pie filling? Thank you@
Hi Catherine, that would be delicious. You can slice the apples and layer them in – no need to precook them. Enjoy!