Go Back Email Link
Slice of baked cream cheese French toast casserole with cinnamon topping served warm for brunch
Isaac blogger

Decadent Cream Cheese French Toast Bake

A rich, make-ahead French toast casserole made with custard-soaked bread, pockets of sweet cream cheese, and a buttery cinnamon crumb topping. Ideal for holidays, brunch, and overnight preparation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 8 hours
Total Time 9 hours
Servings: 12
Course: Breakfast / Brunch
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • French Toast Base
  • 1 loaf (12–14 oz) sturdy bread (French bread, brioche, or challah), cut into 1-inch cubes
  • 8 oz full-fat brick cream cheese, softened
  • 2 tbsp confectioners’ sugar
  • 8 large eggs
  • 2¼ cups whole milk
  • ⅔ cup packed light brown sugar
  • ¾ tsp ground cinnamon
  • 3 tsp pure vanilla extract, divided
  • Cinnamon Crumb Topping
  • ⅓ cup packed light brown sugar
  • ⅓ cup all-purpose flour
  • ½ tsp ground cinnamon
  • 6 tbsp unsalted butter, cold and cubed

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Keep the assembled casserole refrigerated during soaking. Use sturdy, day-old bread for best texture.
  4. Assemble the Casserole
  5. Grease a 9×13-inch baking dish. Spread half of the cubed bread evenly in the dish. Beat the softened cream cheese until smooth, then mix in the confectioners’ sugar and a small portion of the vanilla extract. Drop spoonfuls evenly over the bread. Top with the remaining bread cubes.
  6. Prepare the Custard
  7. In a large bowl, whisk together the eggs, milk, brown sugar, cinnamon, and remaining vanilla extract until combined. Pour evenly over the bread and gently press to help absorption. Cover tightly and refrigerate for at least 3–4 hours or overnight.
  8. Add the Crumb Topping
  9. Preheat the oven to 350°F (177°C). In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Sprinkle evenly over the casserole.
  10. Bake
  11. Bake uncovered for 45–55 minutes, until the top is golden brown and the center appears set but still slightly soft when gently pressed.
  12. Rest and Serve
  13. Allow the casserole to rest briefly before slicing and serving.

Notes

  • Use sturdy bread to help prevent excess moisture and sogginess.
  • Ensure cream cheese is fully softened for smooth, even mixing.
  • Add crumb topping just before baking to maintain proper texture.
  • Bake until the center is set and heated through; cooking times may vary by oven.
  • Keep the casserole refrigerated during soaking and storage.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days and Reheat portions until warmed through and steaming.
  • Freeze baked portions only, thaw under refrigeration before reheating.
  • Discard if odor, texture, or appearance changes.