Baked Cream Cheese French Toast Casserole

Stuffed with sweet cream cheese and topped with streusel, this baked cream cheese french toast casserole feeds a crowd. For anyone who enjoys basic french toast, this indulgent overnight casserole is certainly a revelation. This easy recipe hits the spot in the morning and you can prepare it the night before.

baked cream cheese french toast casserole

You don’t need an excuse to make baked french toast casserole. Especially when it’s stuffed with cream cheese and dripping in maple syrup. It’s perfect for Christmas brunch or any ordinary Saturday morning– no big celebration required to enjoy a large helping!

Baked Cream Cheese French Toast Casserole Video

This French Toast Casserole Is:

  • The ultimate breakfast comfort food
  • Totally decadent and indulgent
  • Stuffed with sweet cream cheese
  • Topped with a crumb cake-like streusel
  • Perfect for anyone who loves lots of texture and flavor in each bite
  • A delicious Christmas/holiday/special breakfast recipe
  • Easy to prepare and feeds a crowd
  • A great make-ahead brunch option

zoomed in image of baked cream cheese french toast casserole

Three Layers to Love

This isn’t your ordinary, bland, soggy breakfast casserole. Rather, there are three glorious texture-packed layers. Everything we love about classic french toast and baked together in 1 pan.

  1. French Toast Bread: Pour a fabulously rich custard sauce made from eggs, whole milk, brown sugar, and cinnamon over thick pieces of bread. Use whole milk for the richest taste and texture. The bread soaks this up– just like when we make regular french toast. The soaking time is longer, so everything gets extra flavorful.
  2. Cream Cheese: To make this casserole extra special, add cream cheese. Combine cream cheese with confectioners’ sugar and vanilla to make a sweet filling. Make sure you use block style cream cheese, the kind sold in individually wrapped bricks. We’ll add dollops of the cream cheese mixture to the casserole to create cream cheese stuffed french toast. It doesn’t get much better for breakfast!
  3. Streusel Topping: Immediately prior to baking, sprinkle the casserole with a cinnamon streusel topping. The streusel is, without a doubt, the best part. Made from equal parts brown sugar and flour, a dose of cinnamon, and cold butter. While optional, I don’t recommend leaving it out!

sliced bread

How to Make Baked Cream Cheese French Toast Casserole

  1. Grease a 9×13-inch or similar size casserole pan.
  2. Cut the bread into 1-inch cubes. Spread half of the cubes into the prepared baking pan.
  3. Make the cream cheese filling. Drop random spoonfuls of this cream cheese mixture on top of the bread.
  4. Layer the remaining bread cubes on top of cream cheese.
  5. Make the egg custard mixture. Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together. Pour this over the bread.
  6. Refrigerate overnight. Overnight is best, but if you’re tight on time 3-4 hours works.
  7. Make the cinnamon streusel topping. Optional, but highly recommended! Sprinkle on top of the casserole.
  8. Bake until golden brown.

french toast casserole assembled in baking dish before baking

cream cheese french toast casserole before baking

Success Tips for French Toast Casserole

  1. Quality Bread. Bread is main ingredient in any baked french toast casserole, so don’t skimp here. Flimsy white sliced bread won’t do you any favors and the casserole usually ends up tasting flat and soggy. Rather, go for a fancy beauty like challah bread. French toast made with challah bread tastes 4873% better than french toast made with any other bread. Trust me on that– I did the math.
  2. Stale Bread. When you have the quality bread you need, let it sit out for a few hours to get a little stale. Like my herbed sausage and apple stuffing or everything bagel breakfast casserole, french toast casserole is best when the bread is somewhat stale. I always pick up a loaf of challah at my regular grocery store (in the bakery aisle), slice it, then let it sit out all day on the counter. Then you’re ready to prep the baked french toast casserole that evening.

Overnight Is Best

Let the french toast bake sit overnight in the refrigerator, which gives the crusty bread a chance to soak up the cinnamon-spiced egg custard. You can leave the prepared french toast casserole in the refrigerator anywhere from 3-4 hours to overnight. I find the longer the bread soaks, the tastier the casserole. So, go to sleep. It will be amazing.

baked french toast casserole

Now this is french toast done right. Just look at that melted brown sugar streusel! It’s like French toast, crumb cake, and cheesecake combined. Yes!!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
zoomed in image of baked cream cheese french toast casserole

Baked Cream Cheese French Toast Casserole

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 9 hours, 25 minutes
  • Yield: serves 12
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


This easy recipe for baked cream cheese french toast casserole hits the spot in the morning and you can prepare it the night before!


  • 1 (12-14 ounce) loaf french bread, sourdough bread, or challah*
  • 8 ounces (224g) brick-style cream cheese, softened to room temperature*
  • 2 Tablespoons (15g) confectioners’ sugar (don’t leave it out, trust me)
  • 3 teaspoons (15ml) pure vanilla extract, divided
  • 8 large eggs
  • 2 and 1/4 cups (540ml) whole milk
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup (133g) packed light brown sugar

Streusel Topping

  • 1/3 cup (69g) packed light brown sugar
  • 1/3 cup (41g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon ground cinnamon
  • 6 Tablespoons (86g) unsalted butter, cold and cubed
  • optional: fresh fruit, maple syrup, and/or confectioners’ sugar for topping


  1. Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan. Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. Set aside.
  2. Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
  3. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
  4. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
  5. Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.


  1. Make Ahead & Freezing Instructions: You can prepare the topping 1-2 days in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed. You can freeze the prepared casserole with the streusel topping or add it on right before baking– fresh streusel always gives the dish a little more texture.
  2. Bread: Day-old, crusty bread is perfect for french toast casseroles. I prefer challah bread. Slice it up and let it sit out all day. You’ll wind up with about 12 cups of cubed bread. A little more or less is OK.
  3. Cream Cheese: Since the cream cheese is only mixed with a little sugar and vanilla, make sure you are using quality cream cheese that tastes good. I love full fat Philadelphia brand brick-style cream cheese for this dish.
  4. Half Recipe: This recipe can easily be halved in an 8 or 9-inch baking pan. The bake time will be slightly shorter, around 30-35 minutes.

Keywords: overnight french toast casserole, french toast casserole


  1. Hi Sally,
    This recipe looks so delicious! My son keeps bugging me to make this and I can’t wait to try it! I have two questions for you. First, I have 2% milk on hand – will that make much of a difference or should I add some melted butter to the milk to make it whole? If so, how much? Second, is the casserole compromised in any way if you mix everything together and freeze? I’m thinking texture wise. Thank you so much for your help and please keep up the great recipes!

    1. Hi Bella! Happy to help. You can use 2% milk in this– honestly, it will be fine and just as tasty! The texture has still always been wonderful after freezing then baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.

  2. I have this in the fridge now wondering if I should leave out the crumble to make it less sweet not a huge sweets person

    1. Feel free to skip the crumble topping!

  3. susan karpman says:

    My family is asking for chocolate and banana. I assume I can’t go wrong with either sprinkling chocolate chips along with the cream choose and sliced banana, or adding random spoonfuls of Nutyella along with the cream cheese (and some sliced bananas).. Anybody tried this or thoughts?

    1. Both sound incredible. You can even skip the cream cheese mixture and just add spoonfuls of Nutella as well as sliced bananas before baking. Or keep the recipe as is and add sliced banana and sprinkle with chocolate chips before baking.

  4. Made this recipe for Christmas morning for the first time two years ago. It has now become an annual tradition with my family putting on their request for it in October.
    I follow the recipe exactly and it always turns out delicious.

  5. Loved it! It was the hit of our holiday brunch. My tweaks: I did add two thinly sliced bananas on the cream cheese layer and sprinkled generously with chocolate chips. I would highly recommend that. Also I worried I didn’t have enough bread (used a whole challah) so I looked in my freezer and cut up and added whatever sweet breads I had. There was half a large danish; two muffins that had been there a month and I had a couple of not-fresh donuts on my counter, whatever I could find. I cut everything up into cubes and immersed in the custard. That was actually amazing. I used up stuff I’d probably never eat and in the custard, they all blended together to exquisiteness

  6. This was wonderful! Got nothing but great compliments. Made my place smell good, too.

  7. Oh, yum. My family loved it for Christmas morning brunch. I did make a bit more stuffing, using 12 oz cream cheese, 3 T. confectioner’s sugar, and about a half teaspoon vanilla mixed into the cream cheese and sugar, so a bit more decadent. Otherwise followed recipe faithfully. This is a keeper.

  8. Hello! Is it possible to half this recipe to accommodate an 8X8 pan? Any suggestions would be appreciated. A 9X13 is a bit much for the amount of people I plan on serving.

    1. Yes, that will work. Enjoy!

  9. Just had this at a friend’s house…OMG ! can you add fruit (blueberries) to this version as well?

    1. Hi Sue, You sure can add berries! I recommend about 1 cup (similar to my Blueberry French Toast Casserole).

  10. I have trouble getting mine to cook in the middle. What am I doing wrong. I’m a fairly decent bakers so this is driving me nuts!!

    1. Hi Stefanie! I recommend a few things– first, bake the casserole on a lower oven rack to prevent the edges from browning to quickly. Similarly, tent the casserole about halfway through bake time with aluminum foil to help it bake a little more evenly. Finally, you can try lowering the oven temperature and baking for longer so the casserole can cook a little more evenly. Hope all of this helps for next time.

  11. Looking forward to making this! Could I use buttermilk instead of whole milk?

    1. Absolutely! The casserole will have a tangier flavor.

  12. Angela Price Rubin says:

    Just made Cream cheese french toast casserole, made for baby’s brunch nothing was left. I would have to say it was a hit. I used challah.

  13. Made this for breakfast this morning. I absolutely loved it! Unfortunately, my husband did not. He thinks the whole thing is too sweet and didn’t like the texture. The texture reminded me of a custard my grandma used to make so I loved it!!! I’ll try the half recipe next time and just make it for myself! 🙂

  14. Amazingly yummy do ahead casserole! I used Montana Gold (a local bakery) cinnamon swirl bread and let it sit on the counter for several hours after cubing. I also added a mounded tablespoon of freshly grated orange zest, splitting it between the cream cheese and the custard mix. It was subtle, but people noted how good the orange flavor was.
    Thanks for a great recipe!

  15. Thanks for all the great recipe, Sally! You never disappoint!

    I would love it if you had an breakfast entree section when you search by category. There are so many yummy looking brunch recipe you publish, but I can’t easily scroll through them in one place. Having a section with all your french toast casseroles, egg bakes, etc. would be amazing!

  16. Timothea Sansing says:

    This was better then I expected! I already had a loaf of plain regular white bread. That was about to go bad and kinda stale already. So I just used that. I wanted to try it so bad. And it turned out really good. So I can only imagine how amazing it would be if I used a good quality bread. And even something with a little sweetness to it like Hawaiian bread or french bread. The only problem I had was getting the topping to crumble. It was more like a paste then crumbles. I had even put my butter in the freezer for about an hour before putting the topping together. I had to add alot more flour and a little bit more brown sugar. Just to get it to crumble. So I don’t think it ended up as sweet as it should have. Next time I think I’ll reduce the butter by like half at least. But when finished it was still really really good. My roommate that doesn’t even like french toast loved it. Thank you so much for this recipe.

    1. I have made this so many times because it is the most delicious amazingness ever! I do not include the streusel topping, and it is still absolutely perfection. I’ve made it with challah, gluten free bread, regular cream cheese, and dairy free. All variations are incredible!!!

  17. Tried this recipe for Mother’s Day breakfast this morning… amazing!!! Came together very quickly last night and streusal topping this morning was a snap. Mom and toddler approved!!!

  18. Made this for Mother’s Day breakfast. It was wonderful! Definitely will make again. Yes, challah bread is a must!!!!

  19. My son made this for Mothers Day using Hawaiian rolls and part half-n-half for the milk. It was stupendously good! We decided to add finely diced apple to the mix next time.

  20. Joan Rosenberg says:

    This was FANTASTIC!! I could not get challah so used french baguette. I serve Maple syrup on the side and it was perfect. This will be a Mothers’ Day brunch regular!!! Thanks Sally!!

  21. Followed recipe exactly and everyone raved about it. Served the leftovers cold. Those who tried it hot and cold couldn’t decide which they liked best!

  22. Oh Sally this is heaven. I’ve actually never tried this recipe until today and I’m not sure how I’ve survived countless holidays and Sunday mornings without it. New family favorite. It’s one of those recipes where I started scrolling through my phone after, knowing I would need to share the link with some friends. This recipe is meant to be shouted from the mountain tops lol honestly. That good.

  23. Eileen Elko says:

    I made this for Mothers day breakfast. I added pecans with the bread and on top. It was delicious. I froze half of it after I baked it since there is only 2 of us eating it. I have tried other recipes but didn’t like them. This is definitely the best I cant wait for the weekend to eat it again.

  24. What an outstanding recipe! I did what one person recommended and added 1 cup fresh blueberries on top after putting on the cream cheese dollops. It came out absolutely perfect! We put a tiny drizzle of maple syrup on our plate but that wasn’t even necessary. Thanks for the yummy breakfast!

  25. Has anyone tried this with a whole wheat loaf? I have one that’s been sitting in my kitchen for a week and would like to use it up for Breakfast

  26. This recipe is amazing! A friend has made it a few times for girlfriend brunches and my boyfriend and I finally made it ourselves for our Thanksgiving breakfast today. We have about half of the pan leftover – how do you recommend reheating? Thanks, in advance, for your suggestion!

  27. This was delicious. It was my first time making a French toast casserole. I added fresh cranberries on top of the cream cheese. I will definitely be making this again.

  28. This will be the 3rd Christmas morning I’ve made this & everyone is already looking forward to it. I follow the recipe exactly & it turns out perfect. Thank you for such an easy, delicious recipe!

  29. Amazing recipe that’s so easy to make even a cave man can do it lol . This is literally the first thing I’ve ever baked in my life . I made it just like you said , using french bread that I sliced up and left out for awhile and I let it set overnight in the fridge. I made a coffee simple syrup and put a few spoon fulls of that into some maple syrup and drizzled that on top . It’s a very sweet topping so just a little goes a long way . It really added the perfect sweetness with a delicious coffee flavored kick . Will definitely be making this again .

  30. Sharon Trimble says:

    One of the BEST breakfast casseroles I have ever made! I love the crispy top and the soft, silky bottom. Perfect combination and amazing flavor that isn’t too sweet. ❤️

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally