Overnight French Toast Casserole Recipe with Cream Cheese
Wake up to pure luxury! This easy overnight French toast casserole features buttery brioche, a creamy custard, and lemon cheesecake topping with fresh blueberries, the ultimate breakfast flex. It bakes into a golden dream while you sleep in late.
Servings: 10
Calories: 451kcal
Ingredients
- 1 pound bread cut into 1-inch cubes
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
Cream cheese and sugar topping
- 10 oz cream cheese at room temperature
- 1 tablespoon lemon juice
- 1 lemon zest
- ¼ teaspoon vanilla extract
- 4 tablespoons confectioner's sugar
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- a pinch of salt
- fresh blueberries as needed
Instructions
Make the custard and soak the bread:
- To begin with, grease a 9x13-inch baking dish with butter or nonstick cooking spray. Spread the bread cubes evenly in the prepared dish. Set it aside.
- In a blender, add eggs, whole milk, heavy cream, brown sugar, ground cinnamon, vanilla extract, and sea salt. Blend for 30-45 seconds until the custard is smooth and frothy.
- Pour the egg custard evenly over the bread cubes. Cover the baking dish tightly with plastic wrap and refrigerate overnight (or atleast 3-4 hours).
Prepare the cream cheese topping:
- Add the room temperature cream cheese in a medium bowl and whisk. Then, add lemon juice, lemon zest, vanilla extract, and confectioner's sugar. whisk well until smooth. set it aside.
- In a small bowl, combine brown sugar, ground cinnamon, salt and mix well. Set it aside.
Bake the casserole
- Remove the casserole from the refrigerator and let it sit on the counter for 10 minutes while the oven preheats. Place the oven rack in the center and preheat at 350℉.
- Unwrap the casserole, drop spoonfuls of cream cheese mixture randomly on top the custard soaked bread cubes.
- Drizzle with melted butter, sprinkle the prepared cinnamon sugar over the bread, and then top with the blueberries.
- Bake uncovered for 45-50 minutes or until top is golden brown. Let the casserole cool down for 10-15 minutes before serving.
- Dust with confectioner's sugar, or drizzle maple syrup and serve warm.
Nutrition
Calories: 451kcal | Carbohydrates: 42g | Protein: 12g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 442mg | Potassium: 227mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1005IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 2mg