Lemon Cheesecake French Toast Casserole

 

Lemon Cheesecake French Toast Casserole is a delightfully creamy and tangy breakfast dish that’s layered with rich cream cheese and a zesty lemon twist. It’s not heavy or overly sweet either. I think it’s a perfect springtime or Easter breakfast, and if you’re not a fan of lemon, feel free to omit it.

 

It will still be undeniably delicious! If you’re looking for a light & refreshing breakfast that’s not overly sweet, you’ve come to the right place. When you make a fluffy French toast bake and pair it with a creamy cheesecake filling & a hint of lemon, you get the perfect breakfast. The addition of fresh lemon just sends it over the top. I’ve really been in the mood for Spring to arrive and this dreamy casserole reminds me of Spring & Easter. Not a fan of lemon? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

1. Large mixing bowl
2. Medium mixing bowl
3. Electric mixer
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula
7. 9×13-inch baking dish
8. Aluminum foil
9. Knife
10. Cutting board

Ingredients:

For the Casserole:

• 1 loaf French bread, cubed
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 8 large eggs
• 2 cups milk
• 1/4 cup heavy cream
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

For the Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Directions:

1. Prepare the Baking Dish:
   • Grease a 9×13-inch baking dish and set aside.
2. Prepare the Cream Cheese Mixture:
   • In a medium mixing bowl, beat the cream cheese, granulated sugar, lemon juice, and lemon zest together until smooth and creamy. Set aside.
3. Prepare the French Toast Mixture:
   • In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup (or honey), and vanilla extract until well combined.
4. Assemble the Casserole:
   • Spread half of the cubed French bread evenly in the prepared baking dish. Dollop spoonfuls of the cream cheese mixture over the bread cubes. Top with the remaining bread cubes.
5. Pour the Egg Mixture:
   • Pour the egg mixture evenly over the bread and cream cheese layers, pressing down gently to ensure the bread absorbs the liquid. Cover with aluminum foil and refrigerate for at least 2 hours, or overnight for best results.
6. Prepare the Topping:
   • In a small mixing bowl, combine the flour, brown sugar, and ground cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
7. Bake the Casserole:
   • Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Sprinkle the prepared topping evenly over the casserole.
8. Bake and Serve:
   • Bake, covered with foil, for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the center is set. Let cool for 10 minutes before serving.

Enjoy the light and tangy delight of Lemon Cheesecake French Toast Casserole, a perfect breakfast treat for any occasion!