Maple Cream Cheese Stuffed French Toast Casserole with Crumb Topping
This decadent breakfast casserole transforms brioche or challah into a rich, custardy dish with pockets of sweet maple cream cheese filling. The combination of tender soaked bread, creamy maple-vanilla filling, and buttery brown sugar crumb topping creates layers of flavor and texture. Perfect for holiday mornings or special brunch gatherings, this make-ahead dish requires overnight refrigeration, making it ideal for stress-free entertaining. The casserole puffs beautifully as it bakes, developing golden edges while staying custard-like in the center.
Ingredients
- 1 12 to 14-ounce loaf 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 ⅓ cups half and half
- 1 teaspoon cinnamon
- ¾ cup brown sugar, packed, dark or light
- ¾ cup brown sugar, packed, light or dark
- ¾ cup all-purpose flour
- 8 tablespoons salted butter, one stick
Instructions
- 1
Spray or butter a 9-by-13-inch baking pan and add half of the bread pieces
- 2
Combine cream cheese, powdered sugar, maple syrup, vanilla, and salt until smooth
- 3
Dollop maple cream mixture over bread and add remaining bread pieces
- 4
Whisk together eggs, half and half, cinnamon, and brown sugar and pour over bread
- 5
Push everything down to ensure all bread is moistened, cover and refrigerate for at least 4 hours
- 6
Preheat oven to 350 degrees F with rack in middle position
- 7
Combine brown sugar, flour, cinnamon, and butter for topping, working with fingers until crumbly
- 8
Scatter topping over casserole and bake uncovered until puffed and bubbling
- 9
Serve with maple syrup
Tips
Prepare this casserole the night before for best results - the overnight soak allows bread to fully absorb the custard mixture.
Leave some larger clumps in the crumb topping for varied texture - there are no strict rules for uniformity.
Push down the bread after adding custard to ensure every piece gets moistened and prevent dry spots.
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in microwave or warm covered in 300F oven.
Must be assembled and refrigerated 4-24 hours before baking. Can be fully baked and reheated the next day.
Serve warm with additional maple syrup drizzled on top. Cut into squares for easy serving.
Common Mistakes
Don't skip the overnight refrigeration step or bread won't properly absorb custard
Ensure cream cheese is fully softened to avoid lumps in the filling
Substitutions
FAQ
Can I use different types of bread?
Yes, any rich bread like challah, brioche, or thick-cut French bread works well. Day-old bread actually absorbs the custard better than fresh.
How long can this stay in the refrigerator before baking?
The assembled casserole can stay covered in the refrigerator for up to 24 hours before baking, making it perfect for overnight preparation.
Can I freeze this casserole?
Yes, you can freeze the assembled unbaked casserole for up to 1 month. Thaw overnight before baking and add extra 10-15 minutes to cooking time.