Soft brioche, cinnamon custard, creamy pockets of cream cheese, and a buttery brown sugar topping make this overnight French toast casserole perfect for breakfast or brunch.
Total Time:3 hours 5 minutes
Yield:8 servings
Ingredients
1 loaf brioche or French bread, about 14–16 oz, cut into 1-inch cubes
8 oz block cream cheese, cold and cut into small cubes
8 large eggs
2 cups whole milk
1/3 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Butter or cooking spray for the baking dish
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cubed
Instructions
Lightly grease a 9×13-inch baking dish.
Spread half of the bread cubes evenly in the dish.
Scatter the cold cream cheese cubes over the bread.
Cover with the remaining bread cubes.
Whisk the eggs in a large bowl until combined.
Add the milk, maple syrup, vanilla, cinnamon, and salt.
Whisk until smooth.
Pour the custard evenly over the bread.
Gently press the bread down so it makes contact with the custard.
Cover and refrigerate for at least 2 hours or overnight.
Remove the casserole from the refrigerator while the oven preheats to 350°F.
Combine the brown sugar, flour, cinnamon, and cold butter until coarse crumbs form.
Sprinkle the crumble evenly over the casserole.
Bake uncovered for 45–55 minutes.
Check that the center is set and reaches 160°F.
Let the casserole rest for 10 minutes before serving.
Notes
Brioche gives the softest, richest texture; sturdy French bread also works well.
Keep the cream cheese cold so it stays in distinct pockets during baking.
Slightly stale bread absorbs the custard particularly well.
Add blueberries, pecans, or cinnamon apples for variations.
Refrigerating overnight gives the bread more time to absorb the custard.
Serve additional maple syrup on the side instead of adding too much before baking.
