The Ultimate Maple Cream Cheese Stuffed French Toast Casserole

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If ever there was a quintessentially perfect brunch item – it has got to be the French Toast Casserole. This one, my Maple Cream Cheese Stuffed French Toast Casserole, is the ultimate version of the beloved breakfast and brunch dish to be sure. Look no further, I have truly got you covered with this one. We’re talking fluffy, warm cinnamon and brown sugar scented bread baked up with a maple cream filling and the greatest cinnamon-sugar topping. There are a few good tricks I’ve woven into the recipe to ensure it’s the best of the brunch bunch. It’s to die for, trust me.

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If you like the looks of this (truly wonderful) French Toast Casserole stuffed with maple-scented cream cheese, then you might also want to take a peek at my Sausage and Croissant Breakfast Casserole, this Southern Cinnamon Pecan Coffee Cake , or this French Vanilla Gooey Butter Cake with Strawberries. All are delish. Or, check out this Pear Coffee Cake with Streusel and these Easiest Cinnamon Sugar Popovers.

Cream Cheese Stuffed French Toast Casserole 8

Why we love this Cream Cheese Stuffed French Toast Casserole

This really is a very “what’s not to love?” sort of recipe. From the type of bread we’ll use to the type of butter, the ingredients called for really matter here – it’s all been written with maybe more intentionality than meets the eye.

For example, I call for either Brioche or Challah as the bread in this recipe. Both are fine choices here, as they are considered enriched breads, meaning they are built on stronger (i.e. more delicious and rich) bones than your standard loaf. Made with butter and eggs, enriched breads have got more going on inside and therefore really are fantastic choices when whipping up bread puddings and French Toast casseroles like this one.

Secondly, I call for salted butter in this cream cheese stuffed French Toast Casserole recipe. The salted butter sends this recipe up and over all the rest, because salt makes everything pop, right? I use it almost exclusively in my baked goods (like these popular cookies), and they’re all the better for it.

Riffs on the classic cream cheese stuffed french toast casserole

Lat’e say you want to embrace the season a bit and try some alternative or additional flavors in your casserole. That’s a great idea and there may be no more delicious way to do that than by weaving in some fresh berries. You can swap in some strawberry jam for the maple syrup in the cream filing here, and then scatter in about a cup of sliced fresh strawberries before topping.

I’d maybe nix the cinnamon in the crumb topping, but everything else can stay just the way it is. Yes, a strawberry cream cheese stuffed french toast casserole would be incredible.

What to serve with this Maple Cream Cheese Stuffed French Toast Casserole

This pretty thing really doesn’t need a whole lot. I serve this with lots of good quality maple syrup for drizzling over, and sometimes I’dd dust her with powdered sugar. But that’s not really necessary.

Because this is a rich, sweet, decadent sort of treat, I will bring a little bit of balance to the table by serving this with cooked bacon and sausage, and a huge platter of fresh fruit. It gives a little something for everyone and will leave you wanting absolutely nothing, save for maybe a nap.

French Toast Casserole FAQ’s

What does French Toast Casserole taste like?

French Toast Casserole has a sweet and custardy taste with hints of cinnamon and vanilla.

What is the best bread to use in French Toast Casserole?

Enriched breads like Challah or Brioche make fantastic choices for bread puddings and French Toast Casseroles.

How far in advance can you make French Toast Casserole?

You can make French Toast Casserole up to 24 hours in advance.

What you’ll need to make this French Toast casserole

This recipe of mine is pretty standard – we’re not reinventing the thing today. But I have taken care to choose the ingredients that (I think) will give us the very best result. The enriched bread, the half and half (instead of milk), the salted butter … it all adds up to some pretty great stuff, in the end.

Cream Cheese Stuffed Casserole INGREDIENTS

1 (12 to 14-ounce) loaf of Brioche or Challah, cut into approximately 1-inch pieces
8 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
2 tablespoons maple syrup
4 teaspoons vanilla extract, divided
Salt
8 eggs
2 1/3 cups half and half
1 teaspoon cinnamon
¾ cup packed brown sugar (dark or light is fine)

For the Crumb Topping

¾ cup packed brown sugar (light or dark is fine)
¾ cup all-purpose flour
1 teaspoon cinnamon
8 tablespoons (one stick) SALTED butter

How to make this cream cheese stuffed French Toast Casserole

One of the hidden-but-biggest ingredients in this cream cheese stuffed French toast casserole of ours is most definitely time. The method is super easy to pull off, you just need to make sure that you allot several hours for the casserole to really soak in that custardy goodness.

Cream Cheese Stuffed French Toast Casserole DIRECTIONS

Spray or butter a 9-by-13-inch baking pan. Add half of the bread pieces to the pan.
In a medium bowl, combine the soft cream cheese, powdered sugar, maple syrup, vanilla, and a pinch of salt. Stir until smooth.
Dollop big rounded spoonfuls of the maple cream all around the pan, on top of the bread. Add the rest of the bread to the pan.
In a large mixing bowl, whisk together the eggs, half and half, 1 teaspoon cinnamon, and the ¾ cups brown sugar. Pour this over the bread/cream in the pan, and push everything down a little bit, ensuring all of the bread gets some love. Cover and place in the fridge for at least 4 hours and up to 24. Typically doing this the night before you plan to bake is best.
When you’re ready to bake, preheat the oven to 350 degrees F. Adjust a rack to the middle position.
In a medium bowl, combine the ¾ cup brown sugar, ¾ flour, cinnamon, and salted butter. Using your fingers, work the ingredients together until the butter is broken up and you have a very wet sand-like topping. I leave some bug clumps, and some small – no real strict rules here!
Scatter this topping all over the casserole and bake, uncovered, until puffed and bubbling, about 45 to 50 minutes. Serve with maple syrup.