French Toast Casserole
I am a huge fan of french toast, but I hate that the person making it always ends up eating after everyone else, or everyone else has to wait for them and their french toast is cold. Yeah, it’s a great idea, but I hate it. Now…french toast casserole – brilliant.
You can make it ahead, and cook it the next morning, and when you pull it out of the oven that’s it, it’s ready to go and for everyone to eat.
Ingredients
1 (12-14 ounce) loaf french bread
8 ounces cream cheese, softened to room temperature
2 Tablespoons confectioners’ sugar
3 teaspoons vanilla extract, divided
8 large eggs
2 and 1/4 cups milk
3/4 teaspoon ground cinnamon
2/3 cup packed light brown sugar
2 cups cranberries (or other fruit of your choice)
–Streusel Topping–
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 Tablespoons unsalted butter, cold and cubed
Instructions
1
Grease a 9×13 pan with nonstick spray. Slice then cut or tear the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan. Using a mixer, 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. Add the 2 cups of cranberries, and mix. 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. Remove pan from the refrigerator and let come to room temperature.
4
Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
5
Bake 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.
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