Overnight Stuffed French Toast Casserole
 
 
Author:
Recipe type: Breakfast/Brunch
Ingredients
  • 1 loaf of French or sour dough bread (12-15oz)
  • 8 oz cream cheese, room temperature
  • 3 Tsp vanilla, divided
  • 2 Tbs powered confectioner sugar
  • 8 large eggs
  • 2¼ cups whole or 2% milk
  • ¾ tsp ground cinnamon
  • ⅔ cup packed brown sugar, light
  • Topping:
  • ⅓ cup flour
  • ⅓ cup brown sugar
  • ½ tsp ground cinnamon
  • 6 Tbs butter, cold and cubed
Instructions
  1. Grease a 9"x13" pan.
  2. Break bread up into cubs apprx 1 inch in size and spread half onto bottom of pan.
  3. Using a mixer, beat the cream cheese until smooth, add in confectioner (powdered) sugar and ¼ tsp vanilla and mix until blended.
  4. Drop cream cheese mixture by spoon full randomly on top of bottom bread layer. Layer remaining bread cubes on top of cream cheese and set aside.
  5. Whisk together eggs, milk, cinnamon, brown sugar and remaining vanilla until relatively smooth. Pour over bread and cover pan tightly and refrigerate for 3-15 hours. Overnight is best
  6. Preheat oven to 350 degrees
  7. Prepare the topping. Whisk brown sugar, flour and cinnamon together. Cut in the cubed butter and sprikle over soaked bread.
  8. Bake uncovered for 45-55 minutes. Serve immediatly.
  9. Optional toppings to serve: maple syrup, fresh fruit and/or cool whip
Recipe by The Gingham Apron at https://www.theginghamapron.com/overnight-stuffed-french-toast-casserole/