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Coffee Cake French Toast Casserole

Coffee Cake French Toast Casserole

This coffee cake–style French toast casserole is custardy and rich, with pockets of cream cheese and a crunchy brown sugar–cinnamon crumb topping. It’s an overnight-friendly brunch bake that you refrigerate, then bake and drizzle with a maple-confectioners’ glaze before serving.
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Prep Time:30 minutes
Cook Time:1 minute
Total Time:31 minutes
Course: Breakfast
Keyword: breakfast casserole, coffee cake, french toast, overnight

Equipment

  • medium bowl
  • Large bowl
  • 9x13-inch baking dish
  • whisk
  • aluminum foil

Ingredients

  • 1 cups all-purpose flour (160g)
  • 1 cup light brown sugar (213g), packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (113g), melted
  • nonstick baking spray
  • 1 pound challah bread cut into 1-inch cubes
  • 8 ounces brick-style cream cheese (227g), cut into 1-inch cubes
  • 1 cups milk (284ml)
  • 1 cup heavy cream (227ml)
  • 6 large eggs
  • 4 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup light brown sugar (213g), packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon espresso powder optional
  • 1 cup confectioners' sugar (113g), sifted
  • 1/4 cup maple syrup (60ml), plus more for serving
  • 3 tablespoons milk (42ml)
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a medium bowl, combine the flour, 1cup (213g) light brown sugar, 1/4teaspoons alt, and 1/2teaspoon ground cinnamon. Stir in the 1/2cup (113g) unsalted butter, melted, mixing just until combined; set the crumb mixture aside so it can absorb the butter and become crumbly.
  2. Lightly grease a 9x13-inch baking dish with nonstick baking spray and place the 1pound challah bread cut into 1-inch cubes into the prepared dish.
  3. In a large bowl, whisk together 1 and 1/4cups (284ml) milk, 1cup (227ml) heavy cream, 6 large eggs, 4 large egg yolks, 2teaspoons pure vanilla extract, 1cup (213g) light brown sugar, 1/2teaspoon ground cinnamon, and 1/2teaspoon espresso powder (optional) until well combined.
  4. Pour the liquid mixture evenly over the bread cubes, then scatter the 8ounces (227g) brick-style cream cheese cut into 1-inch cubes across the top, nestling pieces into the bread.
  5. Sprinkle the prepared crumb topping evenly over the casserole, cover tightly with aluminum foil, and refrigerate for at least 4 hours or overnight.
  6. When ready to bake, preheat the oven to 350 degrees (F). Remove the casserole from the refrigerator and let it sit at room temperature for 15 to 30 minutes.
  7. Place the covered casserole in the oven and bake for 30 minutes. Carefully remove the foil and continue baking for another 30 to 35 minutes, or until the top is golden brown and the center is set.
  8. Make the glaze: in a medium bowl, whisk together 1cup (113g) confectioners' sugar, 1/4cup (60ml) maple syrup, 3Tablespoons (42ml) milk, and 1teaspoon pure vanilla extract. If the glaze is too thick to drizzle, add 1 teaspoon more milk at a time until it reaches the desired consistency.
  9. Drizzle the glaze over the baked casserole and finish with extra maple syrup right before serving.

Notes

Refrigerate the assembled casserole for at least 4 hours or overnight to allow the bread to soak up the custard. Let the dish sit 15 to 30 minutes at room temperature before baking. If the glaze is too thick, thin it with additional milk 1 teaspoon at a time.