Cranberry + Cream Cheese Stuffed French Toast Casserole {recipe}

cranberry cream cheese stuffed brioche french toast casserole

An entire breakfast menu in one dish: eggs, toast, fruit preserves, cream cheese, cereal, milk.


No, no bacon though.

I wanted to keep this healthy…
cranberry cream cheese stuffed french toast casserole

cornflake crunch topping

cranberry cream cheese stuffed brioche french toast casserole

cranberry cream cheese stuffed brioche french toast casserole

cranberry cream cheese stuffed brioche french toast casserole

challah bread slices, soaking in custard

Cranberry + Cream Cheese Stuffed French Toast Casserole {recipe}

You can substitute any type of fruit jam/preserves, or even use whole fresh fruit for the cranberry sauce. There isn’t much you can do to something like this to mess it up. (Which is why I can make it!)

serves 6 to 8


about 2 tablespoons butter, softened (for pan)
1 very large loaf of challah or brioche bread
8 large eggs
3 cups whole milk
½ cup sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
couple pinches of salt
1 8-ounce package of cream cheese, softened
1 cup cranberry sauce
about 2 cups Cornflake Crunch (recipe in post for Chocolate Chip Marshmallow Cornflake Crunch Cookies)
honey, maple syrup or powdered sugar (or all three!) for serving


Assemble French Toast Casserole: Slice bread into 1 to 1½-inch thick slices (whatever width, so that you get at least 10-12 slices). Lay slices on a flat surface (a baking sheet or a very large cutting board) and let dry out a little. I left mine out for a couple of hours in the morning. (A day-old loaf is best, but if not, the air-drying is essential!)

Butter bottom and sides of 9×13-inch baking dish.

In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt.

Arrange half of the slices of bread in a single layer on the bottom of the baking dish, overlapping the slices a little bit. Slowly pour or ladle about one-third of the egg+milk mixture over the layer of bread.

Using your fingers, break apart the softened cream cheese into small chunks, flattening the chunks out to about ½-inch thick. Dot the cream cheese over the bottom layer of bread. Spoon cranberry sauce between and over the cream cheese. Pour or ladle a little more of the egg+milk mixture between the cranberry sauce and cream cheese dollops.

Arrange the remaining half of bread slices over the cranberry sauce and cream cheese in a single layer, and slightly overlapping (like the first layer). Slowly pour or ladle the remaining egg+milk mixture over the bread. Tilt the baking dish and let excess egg+milk mixture run to one side; spoon the excess back over the top. Do this a few times to help the bread soak up the egg+milk.

Cover the baking dish with foil, put in refrigerator, and allow the bread to soak for at least one hour, up to overnight.

To Bake French Toast Casserole: Preheat oven to 350°F.

Bake casserole, covered (with casserole lid or foil) for 30 minutes. Uncover casserole, sprinkle with Cornflake Crunch, and bake uncovered for 10 minutes more, until edges of bread get toasted and Cornflake Crunch is browned.

Alternative: Without Cornflake Crunch, bake uncovered for 40-45 minutes and the top layer of bread will brown.

Remove form oven and allow to cool for about 10 minutes before cutting and serving.

Honey, maple syrup or powdered sugar to serve!

Oh, and while we’re on the subject of cranberries and cream, let me bring to your attention ‘Queen Vic’ by butterLONDON, a creamy combination of a light red wine and cranberries, which makes it, obviously, the perfect polish pairing to this french toast. [img source]
butter london queen vic cranberry polish

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{ 6 comments… read them below or add one }

1 Vespawoolf November 28, 2012 at 3:36 am

I love te idea of this! The crunch topping will add nice texture, too. Thank you!


2 thymetoparty November 28, 2012 at 4:27 pm

Goop showcased a trio of Butter polishes as a stocking stuffer. After stuffing the stuffed french toast into my personal storage space, I can polish my fingernails with my french toast colors because it is the most wonderful thyme of the year.


3 dho November 29, 2012 at 5:03 pm

Why was I not invited over for this? You know I love “health” food!!!


4 tanngrisnir December 5, 2012 at 11:28 am

Wow. That’s just a big WOW.


5 Kasia Matisow December 12, 2012 at 10:30 am

that’s fantastic! love it to bites


6 michelledownstaylor February 17, 2014 at 6:06 pm

This sounds very good!


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