Lemon + Cream Cheese Overnight French Toast Casserole
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!
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
Ingredients
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
Instructions
- 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.
Notes
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8 Comments on “Lemon + Cream Cheese Overnight French Toast Casserole”
I’ve made this like 5x now. It’s so good! This is my go to for every brunch!
Thank you, Kristin! Omg, the BEST brunch casserole! I’m so glad you like it!
This looks amazing and I can’t wait to try it!
Thanks Margaret! Can’t wait to hear what you think!
This was absolutely delicious!! My husband wasn’t a fan simply because it was just French toast and there wasn’t any meat. He’s weird. But I was impressed. Wayyyy better than just regular French toast.
I had to use regular syrup bc I can’t afford pure maple and yeah….. use maple. Lol.
What is it with men and their need for meat? LOL! So glad you enjoyed it cause that is what is important Sydney. :)
This is the most amazing recipe! It tastes like a lemon cheesecake and will make your house smell so delicious while it is baking. It’s so fast to whip together before bed. This will become a new staple in my house for sure!
Yeah! I am so glad you liked my overnight french toast Heather! I am so happy it will be a new staple in your house. It will be at mine too!