This French Toast Bread Pudding Casserole combines cream cheese, sweet maple syrup, and warm cinnamon to make a breakfast worthy of any family table. If you love French toast but want the convenience of an easy breakfast casserole, then you will love this recipe!
Craving more easy breakfast casseroles? Try my Sausage And Cheese Croissant Breakfast Casserole or Egg and Cheese Strata.
In This Post
For me, Sundays are a day of rest and a day for meal prepping, and now that I say that together, they contradict each other. But hear me out—I make a double batch of breakfast casserole early on Sunday mornings before church. One that we can enjoy for brunch, and the other gets divided up for breakfast throughout the week. This French toast bread pudding is the perfect candidate for this because it takes no extra work to make enough for the week.
French Toast + Bread Pudding = Breakfast Perfection
- This bread pudding has all the flavor of French toast but the perfect texture of fluffy bread pudding.
- This foolproof recipe is great for experienced home cooks or hosts and beginners.
- It freezes and reheats super well, making it ideal for meal prepping. Serve it with fresh fruit for a complete breakfast.
What Type Of Bread Is Best For This Recipe?
I used dinner rolls on hand for this overnight French toast, but you can use almost any kind of bread. Here’s some great ideas for day-old bread recipes:
- French Bread, Croissants, Bagels, Cinnamon Bread, Challah Bread, or plain Texas Toast.
French Toast Casserole Ingredients
- Bread – Day-old, or stale bread, is highly recommended, so be sure to leave it out the night before.
- Cream Cheese – Any brand of cream cheese will work.
- Eggs – These help to bind the pudding casserole together for that smooth and custard-like filling.
- Milk – I prefer half and half or whole milk for the best creamy texture, but any milk will work.
- Sugar – White sugar works well for the filling because it doesn’t overpower other flavors. If you want a more caramelized taste, you can use brown sugar.
- Cinnamon – I firmly believe any sweet breakfast casserole needs cinnamon.
- Pure Vanilla Extract – The difference between pure vanilla and imitation is drastic. For the best vanilla flavor, you must use pure vanilla extract.
- Maple Syrup – Pure maple syrup adds natural sweetness and complements the cinnamon. Plus, French toast is served with syrup, so this French toast casserole should be, too!
- Melted Butter – Salted or unsalted works fine.
Variations and Additions
If you’re looking to elevate this recipe or turn it into a holiday breakfast casserole, here are a few ways to do it:
- Add nuts like chopped pecans or walnuts to the top of the bake for crunch.
- Drop in blueberries or strawberries with the cream cheese to turn this into an overnight berry French toast casserole.
- Add a fall twist by using leftover pumpkin bread in place of dinner rolls.
- Serve this as a dessert with ice cream, caramel sauce, and a fresh berry compote.
- Top with a bit of fresh orange zest with the warm maple syrup for a pop of citrus.
How To Make Cream Cheese French Toast Bake
- Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray and spread half the bread cubes into the dish.
- Sprinkle cream cheese over the bread and layer with remaining bread cubes.
- In a large bowl, whisk together eggs, sugar, and cinnamon. Then add in maple syrup, vanilla, milk, and melted butter, whisking until well incorporated.
- Gently pour the egg mixture over the bread. Use a large spoon to press bread into the egg mixture until covered. Cover dish with tin foil and place in refrigerator overnight.
- Remove foil and bake uncovered for 45 minutes until the top of the bread pudding is golden brown.
- Heat additional maple syrup until warm to serve with bread pudding.
Success Tip
Make sure to chill the casserole properly. The key is to let the bread soak up as much of the egg mixture as possible. A minimum of 4 hours is recommended but overnight is best.
Questions And Answers
It is best because if the bread is not stale or dried, the baked French toast will get a bit soggy. You can bake bread cubes at 300 degrees for 20-30 minutes until slightly toasty, which will work in a pinch.
This French toast bread pudding has to sit overnight in the fridge BEFORE baking. So, to keep it fresh in the fridge, cover it with foil. After it’s baked, it will stay fresh in the fridge if covered in an airtight container for up to 5 days.
After it’s been baked and fully cooled, cover it with plastic wrap (or a lid) and then foil. I like to double-wrap to prevent freezer burns. It can be kept in the freezer for up to 3 months. When ready to reheat, either let it thaw overnight before reheating or reheat from frozen in the oven.
Yes, and that’s what I recommend. To make this comfort food breakfast, assemble it according to the recipe and store it in the refrigerator overnight. In the morning, bake it in the oven until it’s hot and golden brown.
What To Serve With French Toast Breakfast Bake
I love pairing this easy breakfast recipe with my Fruit Salad, Oven Cooked Bacon, and Peachy Rose Sangria for brunch. It’s also great to serve with Pimento Cheese Grits, Sausage Gravy, and Three Cheese Quiche during the holidays.
Craving More? Try These Make-Ahead Breakfast Recipes
If you tried this French Toast Breakfast Casserole Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 8 “day old” dinner rolls or ½ loaf of french bread cut into 1 inch cubes
- ½ block of cream cheese (4 oz) – cubed
- 8 large eggs
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 2 ½ cup half & half or whole milk
- 4 tablespoon melted butter
Instructions
- Preheat oven to 350 degrees.
- Spray a 9 x 13 inch baking dish with cooking spray and spread half the bread cubes into dish.
- Sprinkle cream cheese over bread and layer with remaining bread cubes.
- In a large bowl, whisk together eggs, sugar, and cinnamon.
- Add in maple syrup, vanilla, milk, and melted butter, whisking until well incorporated.
- Gently pour egg mixture over bread. Use a large spoon to press bread into egg mixture until covered.
- Cover dish with tin foil and place in refrigerator overnight.
- Remove foil and bake uncovered for 45 minutes or until top of bread pudding is golden brown.
- Heat additional maple syrup until warm to serve with bread pudding.
Notes
- Day-old bread: It is best because if the bread is not stale or dried out, the baked French toast will get a bit soggy. You can bake bread cubes at 300 degrees for 20-30 minutes until slightly toasty, which will work in a pinch.
- To freeze: After it’s been baked and fully cooled, cover it with plastic wrap (or a lid) and then foil. I like to double-wrap to prevent freezer burns. It can be kept in the freezer for up to 3 months. When ready to reheat, either let it thaw overnight before reheating or reheat from frozen in the oven.
- Make Ahead: recommended. To make this comfort food breakfast, assemble per the recipe and store it in the refrigerator overnight, then in the morning, bake it in the oven until it’s hot and golden brown.
Nutrition
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Nakisha
If I am adding pecans, when do I add them?
Carolyne (Dolson) Lain
Hi, Donya;
I have saved dozens of your recipes and intend to try them once my second knee transplant heals sufficiently.
My question is: Rather than using maple syrup, could I use Date syrup? Date syrup is quite sweet and fairly thick. I actually prefer it over Maple syrup.
Hope you are enjoying a wonderful summer week-end.
– Carolyne.
Donya
Hey there Carolyne!
Thank you so much for your support, you’re so kind. Let me start by saying, I hope your surgery and recovery go well, I have no doubt you’ll be up and cooking again in no time. And as for your question, you can absolutely use date syrup instead of maple syrup. I actually think that would give the dish a really nice flavor. Thank you so very much for your support! I hope you have a speedy recovery after your knee transplant, let me know if you have any other questions!
~Donya
Sandy Haroldson
Would love to try the bread pudding recipe & am wondering how many cups of bread does it take total (if I don’t use rolls). thanks. Sandy
Donya
Hey Sandy,
Great question, thanks so much for reaching out! If you aren’t going to use rolls, you can substitute a loaf of brioche bread or Challah, really any kind of light and airy bread. You’ll want to use about 1-2 loaves of bread depending on the size of your pan, if you’re using an 9×13 it’s about a loaf and a half. Let me know how it goes, I hope you like it!
~Donya
Kristin
Can you freeze it for later and still be good after reheated?
I’ve never frozen this casserole but it should work out just fine. I would thaw in the fridge then reheat.
Let me know how it turns out!
~Donya
joslyn
I wanted bread pudding and I also wanted bread pudding for breakfast so I tried this recipe it was great I did not have Maple syrup but it was very good. This will be added to my favourite desserts as well as breakfast dish
Melissa
This looks so good Donya! Next time we have tea you get to bring the casserole. ☺ Pinning!
Donya Mullins
Thanks friend! I'll bring the casserole and you bring a trifle, how about that?~Donya
Grandma Kc
YUM! Definitely saving this to make for the next Teachers Appreciation Breakfast or something! Love that it can be made the night before. Thanks!
Donya Mullins
Thank Joy! I love Treasure Box Tuesday and I hope the readers like this recipe.xo,~Donya
Joy
Yay, Donya! Your French Toast Bread Pudding will be featured at Treasure Box Tuesday this week (2/25)! ♥
Lea Ann (Cooking On The Ranch)
Wow, you have had an eventful week! I can't think of a better way to celebrate the sunshine than this beautiful bread pudding. I really should make more bread puddings, they're just so darn good! Thanks for this recipe.
Donya Mullins
Thank Lea Ann for your sweet words. I am so thankful for how great things turned out! Hope you'll make this soon…it REALLY is easy and so yummy.
Andrea
Could I make this if I only have 8 hours to soak it?
Donya
Hey there Andrea!
That’s a great question! The answer is yes, it turns out the best if you soak over night, but as long as it soaks for 4-6 hours it will still have that fantastic bread pudding texture. I hope this helps, let me know how it goes!
~Donya
Carol F
In the recipe you call for 1/2 loaf of French bread. In the comments you say 1-2 loaves of bread, about 1 loaf and a half for a 9×13 pan. I will probably buy french bread because it dries out quickly. Should I use a half loaf or a loaf and a half? I am very anxious to try this recipe. I’m sure it will be just as good as your other recipes that I’ve tried!
Hey Carol.
It does appear a bit confusing. It all depends on how big the loaf is. I would use a 1/2 a large french bread loaf. Some of the other bread types are much smaller.
Let me know how things turn out!
~Donya
Parrotpirate13
This was excellent! We had a bunch of extra buns left from the 4th and I was looking for a way to use them… so I made it with hot dog and hamburger buns. We don’t like soggy bread so I was skeptical. But this will be my Go-to for any morning the family and friends are here. THANK YOU!
Donya
Hey there!
My goodness, you’re so sweet! Thank you so much for your kind words! This recipe is one of my absolute favorites for using old buns; they soak up that egg mixture perfectly at night, and still get crispy on the top during the bake. Thank you so much for your support, I’m thrilled you enjoyed this recipe!
~Donya