Stuffed Overnight French Toast Casserole
Overnight French toast casserole is a rich and creamy make-ahead breakfast with soft bread, berries, and a sweet cream cheese filling
Servings 8 -10 servings
Calories 419kcal
Ingredients
For French Toast Casserole:
- 1 loaf challah or brioche bread cut into cubes (day-old works best)
- 2 cups heavy cream or half and half
- 8 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup pecans
- Powdered sugar for serving (optional)
For Cream Cheese Filling
- 8 oz cream cheese softened
- 1/2 cup peanut butter or almond butter
- 2 to 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together the cream, eggs, vanilla, and maple syrup. Set aside.
- In another bowl, mix the cream cheese, nut butter, maple syrup, and vanilla until smooth.
- Grease a 9x13-inch baking dish.
- Place half of the bread cubes in the dish.
- Add dollops of the cream cheese mixture over the bread.
- Sprinkle berries and pecans evenly on top.
- Add the remaining bread cubes.
- Pour the egg mixture evenly over the casserole.
- Gently press the bread down to help it absorb the liquid.
- Cover and refrigerate for at least 6 hours or overnight.
- Preheat oven to 350°F.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for an additional 25 minutes, or until golden and set.
- Let rest for a few minutes before serving.
- Dust with powdered sugar if desired and serve.
Notes
- Use slightly stale bread for best texture
- Do not skip overnight soaking for a custardy result
- Can substitute nut butter with plain cream cheese for a classic version
- Add cinnamon or nutmeg for extra flavor
Nutrition
Calories: 419kcal | Carbohydrates: 18g | Protein: 14g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 259mg | Potassium: 337mg | Fiber: 2g | Sugar: 13g | Vitamin A: 843IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 1mg
