Is anyone searching for a last-minute Christmas brunch idea? Or just something delicious to start your morning off with? This french toast casserole is absolutely incredible and a huge hit with the entire family!
After getting lost down the rabbit hole of the LCC recipe archives, I realized that I don’t have much to show for in the breakfast recipe category. I think that’s because for so long I was stuck on making extremely no-fuss on-the-go meals like smoothies or overnight oats. To be honest, these days I don’t even eat much of a breakfast unless it’s a gym day. I know, my trainer Jess scolds me and I don’t blame her. It’s just one of those bad habits I can’t seem to break.
Although this french toast casserole isn’t that on-the-go, the recipe suggests to prep it the night before, to allow for things to settle and soak, so all you have to do the morning of is put the dish in the oven. Give me all of the prepare ahead of time type of meals! P.S. Make sure you’re signed up for our newsletter (sign up form is in the bottom of the blog) to be in the know for all of those amazing after Christmas sales and exclusive NYE content!
- 1 (12-14 ounce) loaf of french bread or sourdough
- 8 ounces (1 block) of softened cream cheese
- 2 tablespoons confectioners' sugar
- 3 teaspoons vanilla extract
- 8 large eggs
- 2 and ¼ cups milk (any type you prefer, we used 2%)
- ¾ teaspoon ground cinnamon
- ⅔ cup packed light brown sugar
- FOR THE STREUSEL TOPPING:
- ⅓ cup packed light brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cubed
- Grease your pan (we used a 9x13 pan) with nonstick spray or butter.
- Cube your bread into roughly 1 inch pieces. Arrange half of your cubes into the pan.
- Using a handheld or stand mixer, beat the softened cream cheese until completely smooth.
- Beat in the confectioners' sugar, and ¼ teaspoon of vanilla extract until combined.
- Drop in spoonfuls of the cream cheese mixture onto your bread in the pan. Randomly placed.
- Layer the remaining bread cubes on top.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract until smooth. Pour over bread.
- Cover the pan tightly with plastic wrap and refrigerate overnight.
- Next day, start by preheating your oven to 350 degrees.
- To prepare the topping, whisk together the brown sugar, flour and cinnamon together. Fold in the cubed butter with a pastry blender or forks. Sprinkle over top.
- Bake for 45 minutes, or until golden brown on top.
To make the recipe your own you could easily add in fruits such as apples, blueberries or even strawberries. Nuts mixed in would be another delicious variation! Top with any of your favorite accents, including maple syrup, whipped cream, powdered sugar, melted butter, or even fruit compote. Yum!
You can even freeze this recipe! When covered properly, it will keep in the freezer for up to 2 months.
I’m checking out for the week. I’m excited to have some actual down time, and reset my perspective and imagination. Sometimes that’s necessary for us entrepreneurs and bloggers! I hope you all have an amazing holiday. Remember to spend time in the moment with your friends and family, and that things don’t matter – only the time spent with one another making memories truly matter. Ok, that’s the end of my sappy rant.