Cream Cheese French Toast Casserole Food

OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE

Steps:

• Layer half of the bread cubes in a greased 9 X 13 casserole dish.
• Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
• Combine egges, milk, and syrup. Pour over the casserole.
• Cover and refrigerate overnight.
• In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
• Bake 30 to 45 minutes in a 350 oven.
• Serve with more maple syrup, if desired.

CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Place the bread cubes in a greased 13 x 9-inch baking dish.
• Beat the cream cheese at medium speed of mixer until smooth.
• Add in the eggs (1 at a time) mixing well after each addition.
• Add in the milk, half and half, 1/2 cup maple syrup and vanilla; mix well until smooth.
• Pour the cream cheese/milk mixture over the top of the bread cubes; cover, and refrigerate overnight.
• The next morning: Set the oven to 375 degrees.
• Remove the bread mixture from the fridge; let stand on the counter for 30 minutes before baking.
• Bake for 40-50 minutes, or until set (should be a nice golden brown colour).
• Remove from the oven, sprinkle with powdered sugar.
• Serve with maple syrup.
• Delicious!

FRENCH TOAST (STUFFED WITH CREAM CHEESE)

Steps:

• Cut each slice of bread in half.
• Beat eggs with milk and pinch of salt.
• In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
• Spread one-fourth of cheese filling evenly over four slices of bread.
• Top with unspread slices of bread to form half-sandwiches.
• Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
• Let excess drip off.
• Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
• Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
• Turn and brown second side over low heat.
• If sandwiches fry too quickly, filling will not be warm.
• Serve immediately, allowing 2 halves to each portion.
• Sprinkle with cinnamon-sugar and top with sour cream and strawberries.

MAPLE CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Place the bread cubes in a buttered 13 x 9-inch baking dish.
• In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
• Add in eggs one at a time mixing well after each addition.
• Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
• Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Next morning set oven to 375°F.
• Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
• Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
• Sprinkle with powdered sugar and serve with maple more maple syrup.
• Delicious!

BLACKBERRY CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 300. place bread in oven until crusty and kind of hard. Remove bread from oven. Raise oven temperature to 375.
• In medium or large bowl, beat eggs with milk, 1/4c sugar (or splenda), and 1 t vanilla.
• Tear each slice of bread into about 5 or 6 pieces and stir into egg mixture. Let sit.
• In small bowl, combine cream cheese and 1/2 c sugar (or splenda). Set aside.
• In another bowl, combine fresh blackberries and blackberry jam.
• Spray bottom of a loaf pan with non-stick cooking spray.
• Spoon half of bread/egg mixture into bottom of pan.
• Put blackberry mixture on top of bread mixture in pan, by spoonfuls. Do the same with the cream cheese mixture.
• Spoon remaining bread/egg mixture over berries and cream cheese.
• Bake at 375 for 35-40 minutes, until fluffy and golden brown.
• Serve with powdered sugar and syrup, if desired.

BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• 1. French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
• 2. Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
• 3. In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
• 4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
• 5. Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
• 6. Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.
• 7. The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.
• 8. Then uncover and bake for another 25-30 minutes or until the top is a golden brown and the center is set.
• 9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
• 10. Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
• 11. Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.

FRENCH TOAST BAKE WITH CREAM CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spread cream cheese in a thick layer onto the bread slices and cut bread into cubes. Layer in the bottom of a 9-inch square baking dish.
• Whisk eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg in a bowl until well combined. Pour over bread cubes and pat gently until bread is evenly soaked. Let sit for 5 to 10 minutes.
• Bake in the preheated oven until eggs are cooked and fluffy, 35 to 45 minutes.

STRAWBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

FRENCH TOAST CASSEROLE WITH PINEAPPLE CREAM CHEESE

Steps:

• Spray a 9x13-inch casserole with cooking spray.
• Spread a dollop of cream cheese onto a slice of bread, then cover with another slice to make a little sandwich. Repeat with remaining bread and cream cheese. Place sandwiches in a single layer in the prepared casserole.
• Whisk together eggs, milk, sugar, melted butter, cinnamon, and salt in a bowl; pour over sandwiches in the casserole, making sure bread is completely saturated with egg mixture. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic wrap and place casserole in the preheated oven. Bake until top is golden brown, 25 to 30 minutes.