Make Ahead French Toast
Ingredients
1 (12-14 ounce) loaf Cuban bread
8 ounces full-fat brick cream cheese, softened to room temperature*
2 Tablespoon confectioners’ sugar (do not leave out)
3 teaspoons pure vanilla extract, divided
8 large eggs
2 and 1/4 cups whole milk
3/4 teaspoon ground cinnamon
2/3 cup packed light brown sugar
Crumb Topping
1/3 cup packed light brown sugar
1/3 cup all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
6 Tablespoons unsalted butter, cold and cubed
optional: maple syrup and/or confectioners’ sugar for topping
Instructions
Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish (pictured) with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
Prepare the crumb topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners’ sugar. Serve warm.
Cover leftovers tightly and store in the refrigerator for 2-3 days.
recipe inspo: Sally’s Baking Addiction
