This easy overnight Stuffed French Toast Casserole is stuffed with pockets of cream cheese! It’s just lightly sweet, so it’s perfect for serving with maple syrup. Make it the night before, and bake in the morning.
I LOVE a good brunch casserole. In fact, I’ve already shared an Overnight French Toast Casserole that’s topped with cinnamon sugar—everyone raves about it!
But I couldn’t stop with just one french toast casserole. Because this version is stuffed! Overnight Stuffed French Toast Casserole is crispy on the top, soft and tender in the middle, and has bits of cream cheese popping out throughout it.
I kept it traditional with just cream cheese inside, but see below for more variations for fruit and other mix-ins!
It is lightly sweetened already, which may be enough for some people. But I like to serve it with additional maple syrup, and let my guests choose if they want more or not.
The dish is made in a 13×9 inch pan, so it’s easy to feed a group of people. The recipe serves 8, so you can either share it with a crowd or enjoy the leftovers yourself!
I like to serve this casserole with something savory, like this Asparagus, Ham & Gruyere Quiche or a Hash Brown Casserole with Corn Flakes. And a side of Praline Bacon is a perfect sweet/salty accompaniment!
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Ingredients
- A soft and fluffy white bread is the base of the dish. I used a thick-cut bread labeled Texas Toast (not the buttered kind—it’s in a loaf that you’d find in the bread aisle)
- A dozen eggs and a cup of milk form the tender custard. You can use any type of milk, such as skim, 1%, 2%, or whole. You can even use unsweetened almond milk.
- Sugar and maple syrup sweeten the casserole.
- Cubes of cream cheese are hidden in the middle!
How to make overnight stuffed french toast casserole
Start by greasing a 13×9 inch baking pan with cooking spray or butter.
Then, cut the bread into 1-inch cubes. It doesn’t have to be perfect! I find that using a serrated knife makes this really easy. Cut the cream cheese into half-inch cubes.
Place half the bread in the greased baking pan, and then top it with all of the cubed cream cheese.
Top the cream cheese with the remaining bread cubes.
Then, whisk the eggs, milk, sugar, and maple syrup together in a large bowl.
Pour the egg mixture over the bread cubes, and press down gently with your hands to make sure all of the bread cubes are coated with the egg mixture.
Cover the pan with foil or plastic wrap, and place it in the refrigerator for at least 3 hours, or up to overnight.
Baking instructions
About an hour before you’d like to serve the stuffed french toast casserole, preheat the oven to 375°F. Uncover the dish and bake it for 35–40 minutes, or until the center is set and the top is light golden brown in spots.
Let the stuffed french toast sit for 10 minutes before cutting it into squares. Serve with additional maple syrup for drizzling over the top!
Frequently Asked Questions
Yes! Use 1 cup of almond milk (unsweetened) in place of the regular milk. And substitute a dairy-free cream cheese for the regular cream cheese.
I used a thick-cut Texas Toast-style bread for this recipe. If you’re using regular white bread, increase the bread to 12 slices instead of 10. You can also use challah, brioche, or even a soft whole wheat bread for this recipe.
Stuffed french toast is best enjoyed when it is fresh from the oven. I don’t recommend freezing leftovers, as it may become soggy when reheated.
Can I make Stuffed French Toast Casserole ahead?
Stuffed French Toast Casserole is perfect for making ahead! The recipe requires a refrigeration of at least 3 hours, but you can make this up to 24 hours in advance of baking it.
Just cover it with plastic wrap and refrigerate until you’re ready to bake and serve it.
Variations
Stuffed French Toast can be customized a number of different ways. One easy way is to add more fillings! Any of these items can be added along with the cream cheese cubes:
- 1–2 cups of fresh blueberries
- 2–3 sliced bananas
- 1–2 cups of sliced fresh strawberries
- Half a cup of jam (like raspberry, strawberry, or blueberry)—microwave it for 10–20 seconds first to get it to pourable consistency
- Half a cup of chocolate chips, white chocolate chips, or butterscotch chips
Instead of the white bread, you can also make this recipe with brioche, challah, or a soft whole wheat bread. Any soft bread works well!
Reheating instructions
To reheat stuffed french toast, place slices in a casserole dish, and put the dish in a 375°F oven for 8–12 minutes, or until the slices are heated through.
I don’t recommend microwaving it to reheat it, as the uneven heat from the microwave can cause the custard to curdle.
More breakfast casseroles
- Overnight Sausage & Egg Casserole
- Banana Bread French Toast Casserole
- Overnight French Toast Casserole
And a few quiches, too!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Overnight Stuffed French Toast Casserole
Ingredients
- 10 slices thick-cut white bread (like Texas toast)
- 1 (8 oz) package cream cheese
- 12 eggs
- 1 cup milk
- 1 cup sugar
- ½ cup maple syrup
- To serve: additional maple syrup
Instructions
- Spray a 13×9 inch pan with cooking spray.
- Cut the bread into 1-inch pieces. I find that a serrated knife is easiest for this. Place half of the bread into the pan.
- Cut the cream cheese into ½ inch pieces. Scatter the cream cheese pieces over the bread in the pan. Cover with the remaining bread.
- In a large bowl, whisk together the eggs, milk, sugar, and maple syrup. Pour the mixture over the bread, cover, and place in the refrigerator. Let the casserole sit for at least 2 hours or overnight.
- When you’re ready to bake the casserole, uncover it and place it in a 375°F oven. Bake for 35–40 minutes, or until the center no longer jiggles and the top is golden brown in spots.
- Let cool for 10 minutes before serving with additional maple syrup.
Jamie Stangel says
This recipe was a home run! I increased the servings by half and used an 11×17 glass casserole dish. I also added 3 cups fresh blueberries and cinnamon. I increased the bake time to 1hr and 15min. Once the bread on top began to get a little dark I gently covered the top with aluminum foil. I also made maple whipped cream to top it with, in lieu of maple syrup. It was like we were eating dessert as a meal! The entire family loved it. I would definitely make this again.
Kate Shungu says
That is so great to hear, thanks, Jamie! Maple whipped cream sounds amazing.