Description
A rich and comforting breakfast casserole made with cubes of French bread, creamy pockets of melted cream cheese, and a sweet cinnamon-vanilla custard. Perfect for holidays, weekend brunch, or an easy make-ahead breakfast.
Ingredients
1 loaf (16 oz) French bread or challah, cut into 1-inch cubes
8 oz cream cheese, softened and cut into small cubes
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons powdered sugar, for dusting
Maple syrup, for serving
Instructions
1. Prepare the baking dish
Grease a 9×13-inch baking dish with butter or cooking spray.
2. Layer the bread and cream cheese
Spread half of the bread cubes evenly in the baking dish.
Scatter half of the cream cheese cubes over the bread.
Add the remaining bread cubes, then top with the rest of the cream cheese.
3. Make the custard
In a large mixing bowl, whisk together:
eggs
whole milk
heavy cream
granulated sugar
vanilla extract
cinnamon
salt
Mix until smooth and fully combined.
4. Pour and soak
Slowly pour the custard mixture over the bread layers.
Press the bread down gently with a spatula so it absorbs the liquid.
5. Chill (recommended)
Cover the dish tightly and refrigerate overnight or at least 4–8 hours.
This helps the bread soak up the custard for the best texture.
6. Bake
Preheat oven to 350°F (175°C).
Bake uncovered for 45–50 minutes, until the top is golden brown and the center is set.
Tip: If the top browns too quickly, loosely cover with foil during the last 15 minutes.
7. Rest and serve
Let the casserole rest for 10 minutes before serving.
Dust with powdered sugar and drizzle with warm maple syrup.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual portions for up to 2 months.
Reheating: Warm in a 350°F oven for 10–15 minutes or microwave individual slices for 60–90 seconds.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 8 servings