Overnight French Toast with Cream Cheese
A cozy and sweet casserole-style French toast, perfect for make-ahead breakfasts that feed a group without the hassle of cooking in batches.
Ingredients
Bread Base
- 12 slices 12 slices of day-old brioche, challah, or thick-cut French bread The bread should be a little stale for best soaking.
Cream Cheese Pockets
- 8 oz 8 oz cream cheese, softened Cut into small cubes or pieces for easy distribution.
- 1/2 cup 1/2 cup strawberry jam (optional) For a sweet addition near the cream cheese.
Custard Mixture
- 6 large 6 large eggs Beaten.
- 2 cups 2 cups milk or half-and-half Half-and-half for a richer flavor.
- 1 tbsp 1 tbsp vanilla extract For added flavor.
- 1 tbsp 1 tbsp ground cinnamon Adjust to taste.
- 1/2 tsp 1/2 tsp salt Do not skip to avoid flat custard flavor.
- 1 tbsp 1 tbsp brown sugar (optional) For a crunchy top.
- 1/2 cup 1/2 cup chopped pecans (optional) Added for extra crunch and flavor.
Instructions
Preparation
- Cut the bread into chunks and pile half into a greased 9x13 baking dish.
- Scatter the cream cheese cubes evenly across the bread layer.
- Whisk together eggs, milk, vanilla, cinnamon, and salt in a large bowl.
- Pour the custard mixture slowly over the bread and cream cheese, pressing the bread down gently to soak.
- Add the remaining bread chunks on top, pouring more custard if needed to coat all pieces.
- Sprinkle brown sugar and cinnamon or pecans on top if desired.
- Cover the dish and refrigerate overnight.
Baking
- Preheat the oven the next morning to 350°F (175°C).
- Let the casserole sit on the counter while the oven preheats, about 20 minutes.
- Bake for 40-45 minutes until the center is set and the top is golden.
- Let it rest for 10 minutes before slicing and serving.
Notes
Pair with fresh berries, scrambled eggs, or crispy bacon for a complete breakfast. You can also freeze leftovers for later enjoyment.