French Toast Casserole with Cream Cheese (Overnight Breakfast)
This overnight French toast casserole layers custard-soaked bread with pockets of tangy cream cheese for a bakery-style, make-ahead breakfast. Prep in 15 minutes, chill overnight, and bake in the morning for an effortless crowd-pleaser.
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Aluminum foil
- Cooking spray
Ingredients
Casserole
- 1 lb French or sourdough bread, diced into 1-inch cubes slightly stale works best
- 4 oz cream cheese pinched into small pieces; reduced-fat OK
Custard
- 8 large eggs
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup pure maple syrup plus more for serving
- 1 tsp vanilla extract
- 2 1/2 cups milk
- 4 tbsp unsalted butter, melted
For Serving
- additional maple syrup to taste
Instructions
- Grease a 9×13-inch baking dish with cooking spray. Spread half of the bread cubes in an even layer.
- Pinch cream cheese into small pieces and scatter evenly over the bread layer.
- Add remaining bread cubes on top, covering the cream cheese.
- In a large bowl, whisk eggs, sugar, and cinnamon until smooth. Whisk in maple syrup, vanilla, milk, and melted butter until fully combined.
- Pour custard evenly over the bread. Gently press with a spatula so all bread is moistened.
- Cover tightly with foil and refrigerate 8–12 hours (overnight).
- Uncover and bake at 350°F (175°C) for about 45 minutes, until golden and set. Tent with foil near the end if browning too quickly.
- Rest 5–10 minutes. Slice and serve warm with extra maple syrup.
Notes
Slightly stale bread absorbs custard best. For extra texture, top with a handful of chopped pecans before baking or dust with powdered sugar afterward.