Baked Cream Cheese French Toast Casserole

Cooking and dipping individual pieces of French toast is always more difficult than making a French toast bake. This casserole is not only really tasty, but it’s also very easy! Sweet cream cheese fills this baked cream cheese French toast casserole, which is topped with a crumbled brown sugar mixture. With the casserole ready the night before, it’s a great recipe for brunch or a morning party.

Ingredients:

• One loaf (12–14 ounces) of French bread, sourdough bread, or challah*;
• eight ounces (226 grams) of room-temperature, full-fat brick cream cheese*Do not omit the following:
• two tablespoons (15g) of confectioners’ sugar
• Three tsp (15 ml) of pure vanilla extract, split among eight big eggs
• Two and a quarter cups (540 ml) whole milk
• one and a half teaspoons of ground cinnamon
• 1/3 cup (133g) of light brown sugar, packed.

Crumb-Topping

• one-third cup (69 grams) packed 1/3 cup (41g) light brown sugar all-purpose flour, both ground and spooned
• half a teaspoon of cinnamon powder
• Six tablespoons (85g) of cold, cubed unsalted butter; optional toppings include confectioners’ sugar or maple syrup

1. Apply nonstick spray to a 9×13-inch baking pan or any other oven-safe dish with a capacity of 3–4 quarts (as shown). The bread should be sliced and then cut into 1-inch-sized cubes. Fill the baking pan that has been prepared with half of the cubes.
2. Cream cheese that has reached room temperature should be beaten on medium-high speed using a handheld or stand mixer that has a whisk attachment until it is fully smooth. Once blended, beat in 1/4 teaspoon of vanilla essence and confectioners’ sugar. Spoon the cream cheese mixture haphazardly over the bread. Arrange the leftover bread cubes in a layer over the cream cheese. (I prefer to leave a little bit of exposed cream cheese on top for aesthetic sake.) Put aside.
3. Until there are no more lumps of brown sugar, whisk together the eggs, milk, cinnamon, brown sugar, and the remaining vanilla. Over the bread, distribute the liquid equally. Refrigerate the pan for a minimum of 4 hours and a maximum of 24 hours after securely covering it with plastic wrap. The best is overnight.
4. Turn the oven on to 350°F, or 177°C. Take the pan out of the fridge.
5. Get the crumb topping ready. In medium basin, whisk together cinnamon, flour, and brown sugar. Using a pastry blender or two forks, cut in the cold cubed butter. Evenly distribute the topping over the bread that has soaked.
6. Bake, uncovered, 45 to 55 minutes, or until tops are golden brown. Since I prefer it softer, I normally bake it for 45 minutes. Optionally drizzle with maple syrup or dust with powdered sugar. Serve warm.
7. Cover leftovers tightly and store in the refrigerator for 2-3 days.