This Overnight French Toast Casserole is prepared the night before for an easy, crowd pleasing breakfast. This breakfast casserole has all the flavors of French Toast with a sweet maple custard that is soaked into bread. It is great for holiday mornings or for when you need to feed a crowd.
- 10 cups of white bread that has been cut into 1-inch square pieces
- 8 ounces of cream cheese, softened
- 8 large eggs
- 1 1/2 cups milk (I used 2%)
- 2/3 cup half and half
- 1 cup maple syrup, divided
- 1/2 teaspoon vanilla
- Powdered sugar, for serving
- Spray a 9×13-inch baking dish with nonstick cooking spray. Place the cubed bread into the dish.
- In a large bowl, beat the cream cheese until smooth. Add in the eggs, one at a time, beating after each addition. Add in the milk, half and half, 1/2 cup of the maple syrup and the vanilla and beat until combined. (There may still be some small chunks of cream cheese, but that is normal.) Pour the mixture over the bread cubes, pressing the bread down to make sure it is all soaked with the liquid. Cover and refrigerate overnight.
- The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for 30 minutes. Preheat the oven to 350ºF.
- Bake, uncovered, for 50 minutes, or until a knife inserted in the middle comes out clean. Pour the remaining 1/2 cup of maple syrup over the casserole and sprinkle with powdered sugar.
- Serve warm.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Calories: 432
- Sugar: 30 g
- Sodium: 401 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 229 mg
Keywords: French Toast Casserole