Baked Stuffed French Toast Casserole with Creamy Filling

This easy overnight Stuffed French Toast Casserole is filled with pockets of cream cheese. Lightly sweet and perfect with maple syrup, it’s made the night before and baked in the morning for effortless brunch.

I love a good brunch casserole. I previously shared an Overnight French Toast Casserole topped with cinnamon sugar that everyone raves about, but this one goes a step further—it’s stuffed. This Overnight Stuffed French Toast Casserole has a crisp top, a soft custardy center, and little pockets of cream cheese throughout.

The filling here is simply cream cheese, which keeps the flavor classic, but you can add fruit or other mix-ins (see the Variations section). The casserole is lightly sweetened already, but I like to offer extra maple syrup so guests can add as much as they prefer.

The recipe is baked in a 13×9-inch pan and serves about 8, making it ideal for feeding a group or enjoying leftovers. Serve it alongside a savory quiche or a breakfast casserole, and add candied bacon for a perfect sweet-and-salty contrast.

Ingredients

• 10 thick-cut slices of white bread (Texas toast-style)
• 1 (8 oz) package cream cheese, cut into 1/2-inch cubes
• 12 eggs
• 1 cup milk (any kind: skim, 1%, 2%, whole, or unsweetened almond milk)
• 1 cup sugar
• 1/2 cup maple syrup, plus extra for serving

How to make overnight stuffed french toast casserole

Grease a 13×9-inch baking pan with cooking spray or butter. Cut the bread into roughly 1-inch cubes (a serrated knife works well). Place half the bread cubes in the prepared pan.

Cut the cream cheese into 1/2-inch cubes and scatter them evenly over the bread layer. Top with the remaining bread cubes so the cream cheese is sandwiched in the middle.

In a large bowl, whisk together the eggs, milk, sugar, and maple syrup until smooth. Pour the egg mixture evenly over the bread and gently press the bread down so it soaks up the custard.

Cover the pan with foil or plastic wrap and refrigerate for at least 3 hours or up to overnight. This resting time allows the bread to absorb the custard fully.

Baking instructions

Preheat the oven to 375°F about one hour before serving. Uncover the dish and bake for 35–40 minutes, until the center is set and the top is lightly golden in spots. Remove from the oven and let the casserole rest 10 minutes before cutting into squares.

Serve warm with additional maple syrup for drizzling.

Frequently Asked Questions

Make-ahead tips

This casserole is perfect for making ahead. After assembling, cover and refrigerate for at least 3 hours or up to 24 hours before baking. When ready, bake as directed.

Variations

Add fruit or other mix-ins along with the cream cheese cubes before topping with the remaining bread. Try any of the following:

• 1–2 cups fresh blueberries
• 2–3 sliced bananas
• 1–2 cups sliced strawberries
• 1/2 cup jam (raspberry, strawberry, or blueberry) warmed briefly so it pours easily
• 1/2 cup chocolate chips, white chocolate chips, or butterscotch chips

You can also swap the bread for brioche, challah, raisin bread, or another soft loaf for a different flavor profile.

Reheating instructions

To reheat, place slices in a baking dish and warm in a 375°F oven for 8–12 minutes or until heated through. Avoid reheating in the microwave, which can make the custard uneven or curdled.

Recipe

Overnight Stuffed French Toast Casserole

This easy French toast casserole is stuffed with cream cheese. Make it the night before, then bake and serve the next morning.

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Servings: 8

Ingredients

• 10 slices thick-cut white bread (Texas toast)
• 1 (8 oz) package cream cheese, cubed
• 12 eggs
• 1 cup milk
• 1 cup sugar
• 1/2 cup maple syrup
• Additional maple syrup for serving

Instructions

• Spray a 13×9-inch pan with cooking spray.
• Cut the bread into 1-inch pieces and place half into the pan.
• Cut cream cheese into 1/2-inch pieces and scatter over the bread. Cover with the remaining bread.
• Whisk eggs, milk, sugar, and maple syrup in a large bowl. Pour over the bread, cover, and refrigerate at least 3 hours or overnight.
• When ready to bake, preheat oven to 375°F. Uncover and bake 35–40 minutes until center is set and top is golden.
• Let cool 10 minutes, then cut and serve with additional maple syrup.

Notes

To add fruit, scatter sliced bananas, strawberries, or blueberries with the cream cheese cubes before topping with bread. Bake as directed.

Nutrition (per serving)

Calories: 444 kcal • Carbs: 57 g • Protein: 14 g • Fat: 18 g

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