French Toast Cream Cheese Casserole – Recipe!

I made this French Toast Cream Cheese Casserole for Christmas morning from Sally’s Baking Blog and I think it was absolutely delicious.  It’s made with a loaf of challah or egg bread and soaked in a simple custard and placed in the refrigerator overnight.  In the morning, I topped it off with a simple crumble of brown sugar, flour and butter and then baked it to golden brown, and slightly puffed.  It’s flavors are caramel creamy good and a drizzle of maple syrup over top completes this dish.

My family just loved it and I served it two days in a row because there were leftovers the following morning.  It reheats beautifully in an oven within minutes or you can cut it into squares, and freeze it to enjoy later in individual portions.  Enjoy!

Ingredients

1 tablespoon butter, softened

1 loaf challah or egg bread, diced

8 ounces cream cheese, room temperature

2 tablespoons confectioner’s sugar

1 tablespoon vanilla extract

8 large eggs

2/3 cup light brown sugar

2 1/4 cups whole milk

2 teaspoons cinnamon

Topping

1/3 cup all-purpose flour

1/3 cup light brown sugar

6 tablespoons butter, cold diced

pinch of cinnamon

*maple syrup for serving

(Serves 12)

To Prepare:

1. Butter a large casserole dish and add cubed bread.
2. In a large bowl, beat cream cheese, confectioner’s sugar and vanilla until creamy.  Dollop over bread cubes over entire surface.
3. Whisk eggs, brown sugar, milk and cinnamon until combined.  Pour custard over top of bread cubes and cover with plastic wrap.  Place in refrigerator up to 3 hours or overnight.
4. Preheat oven to 400 degrees.  Remove plastic wrap and place casserole on baking sheet.  In a small bowl, combine, flour, brown sugar, butter and cinnamon.  Press together with fingers to create coarse crumbs.  Sprinkle over top of casserole.
5. Bake for 50 minutes until golden brown.  Remove and serve with maple syrup.  Enjoy!