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Maple Cream Cheese French Toast Casserole

Course Breakfast
Servings 8


  • 10 cups day old french bread cut into 1 inch cubes
  • 1 (8 ounce) brick cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 8 large eggs, slightly beaten
  • 1 1/2 cups whole milk
  • 3/4 cup half and half
  • 1/2 cup maple syrup (use real maple syrup)
  • Additional maple syrup and powdered sugar for serving


  1. Spray a 13x9x2 inch glass baking dish with non stick cooking spray. Place cubed bread in baking dish and set aside.

  2. In a large bowl, beat the cream cheese, cinnamon and sugar on medium speed. Slowly add beaten eggs and continue to mix until smooth. 

  3. Add in the milk, half and half and the 1/2 cup of maple syrup. Continue mixing until combined.

  4. Pour mixture over bread cubes and gently toss until bread it coated. 

  5. Cover baking dish with plastic wrap and refrigerate 8 hours or overnight.

Baking Instructions

  1. Preheat oven to 350 F.

  2. Remove casserole dish from refrigerator and let sit at room temperature for about 30 minutes. Remove plastic wrap.

  3. Bake uncovered, 45-50 minutes or until golden brown on top and knife inserted in center comes out clean.  Let stand 5 minutes before serving.

  4. Serving suggestion: Sprinkle with powdered sugar or serve with additional maple syrup if desired.