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maple cream cheese french toast casserole

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Breakfast and Brunch

Maple Cream Cheese French Toast Casserole

"Plan ahead this needs to be refrigerated for a minimum of 8 hours or overnight. I tossed the bread cubes with a couple teaspoons of cinnamon before placing in the baking dish, but that is optional, if you prefer a less sweeter taste just omit the white sugar completely --- this is *very* good!"

Ingredients

  • 10 cups bread cubes (cut into about 1-inch cubes, use stale bread but not hard for this)
  • 1 (8 ounce) package cream cheese
  • 3 -4 tablespoons sugar (optional or to taste)
  • 8 large eggs, slightly beaten
  • 1 1⁄2 cups full-fat milk
  • 2⁄3 cup half-and-half cream (or use all half and half cream)
  • 1⁄2 cup maple syrup
  • 2 teaspoons vanilla
  • powdered sugar

Directions

  • Place the bread cubes in a buttered 13 x 9-inch baking dish.
  • In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
  • Add in eggs one at a time mixing well after each addition.
  • Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
  • Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
  • Cover with plastic wrap and refrigerate for 8-24 hours.
  • Next morning set oven to 375°F.
  • Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
  • Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
  • Sprinkle with powdered sugar and serve with maple more maple syrup.
  • Delicious!

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