Stuffed French Toast Casserole Recipe

Name: Stuffed French Toast Casserole
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 1 loaf (about 1 pound) French bread, sliced into 1-inch thick slices; 6 large eggs; 2 cups milk; 1 cup heavy cream; 1/2 cup granulated sugar; Vanilla Extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Orange Marmalade; 1/4 cup crystallized ginger; 4 ounces cream cheese, softened; 1/2 cup (1 stick) unsalted butter, melted; Light Brown Sugar; 1/4 cup pure maple syrup; 1/2 cup chopped walnuts

Wake up to the irresistible aroma of this overnight Stuffed French Toast Casserole! This make-ahead breakfast bake is bursting with sweet apricot and creamy goodness. Prepare it the night before – simply pop it in the oven the next morning for a golden-brown, comforting treat perfect for brunch or a special weekend breakfast. Save time and impress your family with this easy, yet elegant recipe.

Prep Time 30 mins

Cook Time 75 mins

Calories 1313.5 kcal

Protein 53g

Rating 4.0 (3 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stuffed French Toast Casserole

1 loaf (about 1 pound) French bread, sliced into 1-inch thick slices
6 large eggs
2 cups milk
1 cup heavy cream
1/2 cup granulated sugar
Vanilla Extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Orange Marmalade
1/4 cup crystallized ginger
4 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
Light Brown Sugar
1/4 cup pure maple syrup
1/2 cup chopped walnuts

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Stuffed French Toast Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Stuffed French Toast Casserole

Preheat oven to 350°F (175°C).
Arrange 1 loaf (about 1 pound) of French bread, sliced into 1-inch thick slices, in a single layer on a baking sheet. Bake for 20 minutes, or until lightly browned and dry.
Let the bread cool completely.
Lightly grease a 9x9 inch baking dish with non-stick cooking spray.
In a small bowl, gently mix 1/4 cup crystallized ginger into 1/2 cup apricot preserves.
Spread 4 ounces of softened cream cheese evenly on one side of half of the French bread slices.
Place the cream cheese-topped slices in the prepared baking dish, cream cheese side up.
Spoon the apricot ginger mixture over the cream cheese, then top each slice with a plain slice of French bread.
In a large bowl, whisk together 6 large eggs, 2 cups milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, and 1 teaspoon ground cinnamon.
Pour the egg mixture evenly over the bread in the baking dish.
Cover the dish tightly with plastic wrap and refrigerate overnight (or for at least 4 hours).
Next morning: Preheat oven to 350°F (175°C).
In a medium bowl, combine 1/2 cup (1 stick) unsalted butter, melted, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 cup pure maple syrup. Mix until smooth.
Stir in 1/2 cup chopped walnuts.
Evenly sprinkle the topping mixture over the casserole.
Bake for 50-60 minutes, or until golden brown and set. The internal temperature should reach 160°F (71°C).
Let cool for 10 minutes before serving. Enjoy!