Lemon + Cream Cheese Overnight French Toast Casserole Recipe – crusty baguette and cream cheese french toast casserole served with a lemon maple syrup.

My mom dropped me off a big bag of meyer lemons from my grandmas lemon tree that I am looking to use up. I had a whole baguette I needed to use up also before it got stale.

I whipped this overnight french toast casserole on a whim, and it is the ONLY WAY that I’ll make french toast from now on! So much easier than standing there soaking each piece of bread and cooking them one at a time.

This lemon + cream cheese overnight french toast was so good Shawn and I were FREAKING OUT! Even though this isn’t my usual keto type of recipe, this is a must make if you’re looking to enjoy a bit of an indulgence meal. Worth every single carb and calorie and bite!

overnight french toast casserole in a glass baking dish

In a baking dish I layer in cubed sourdough baguette that I cut into 1″ cubes and cream cheese. On top I pour over milk, egg, vanilla + lemon zest mixture. Let it soak overnight so all the bread absorbs it completely.

The next morning, pop it on the oven for an hour until the french toast casserole is set, and the top is crispy, golden brown.

To make this extra delicious, I highly recommend topping it with fresh blueberries + the lemon maple syrup I have in the recipe below. Amazing!

Lemon + Cream Cheese Overnight French Toast Casserole

This Lemon + Cream Cheese Overnight French Toast Casserole is crusty baguette and cream cheese french toast casserole recipe served with a lemon maple syrup.
5 from 5 ratings


Lemon + Cream Cheese Overnight French Toast Casserole

  • 1 baguette crusty french or sourdough bread, cut into 1" cubes
  • 8 ounce block of cream cheese, cut into 1/2" cubes
  • 2.5 cups milk
  • 8 eggs
  • 2 teaspoons pure vanilla extract
  • zest from 4 lemons
  • fresh blueberries, for garnish

Lemon Maple Syrup

  • 1/4 cup fresh lemon juice, from about 2 lemons
  • 1/4 cup pure maple syrup
  • 1/4 cup butter, melted


  • In a mixing bowl (or in your blender), combine the milk, eggs, vanilla and lemon zest. Whisk (or blend) to fully combine.
  • In a 9x13 baking dish, add the cubed bread + cut up cream cheese in an even layer.
  • Pour the milk + egg mixture over the cubed bread + cream cheese. It will almost completely submerge all the bread. I use a spatula to gently press the cubed bread into the milk + egg mixture. Cover and refrigerate overnight (at least 8 hours, or up to 48 hours).
  • In the morning, bake at 350ºF uncovered for 1 hour, or until the top of the french toast casserole is getting golden brown. Let it cool for 5 minutes before serving.
  • Just before serving, make the lemon maple syrup by combining the lemon juice, maple syrup and melted butter.
  • Scoop and serve topped with fresh blueberries and drizzled with the lemon maple syrup.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days.


Bread: I prefer a sourdough baguette, but french would work too. I love one with a really crusty exterior for the best texture.
Cream Cheese: The cream cheese is optional, but I really love it in this casserole!
Dairy Free: For dairy free, skip the cream cheese and use your favorite dairy free milk.
Calories: 281.5, Total Carbs: 20.3g, Protein: 11.5g, Fat: 16.9g, Fiber: 0.3g, Net Carbs: 20g
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