Lemon Cheesecake French Toast Casserole

Lemon Cheesecake French Toast Casserole is a delightful breakfast treat that’s both rich and refreshing. It’s not heavy or overly sweet either. I think it’s a perfect springtime or Easter brunch dish, and if you’re not a lemon fan, feel free to substitute with another flavor. It will still be undeniably delicious! If you’re looking for a light & airy breakfast that’s not overly sweet, you’ve come to the right place.

When you make a creamy cheesecake filling and pair it with pillowy soft French toast, you get the perfect combination. The addition of 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:

• 9×13 inch baking dish
• Mixing bowls
• Whisk
• Electric mixer or hand mixer
• Measuring cups and spoons
• Spatula
• Zester or grater
• Foil

Ingredients:

• For the French Toast:
  • 1 loaf of day-old French bread, cut into cubes
  • 6 large eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • Zest of 1 lemon
• For the Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Juice of 1 lemon
• For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Directions:

1. Prepare the Baking Dish:
   • Grease a 9×13 inch baking dish and set aside.
2. Prepare the Cheesecake Filling:
   • In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg, vanilla extract, and lemon juice, and mix until well combined. Set aside.
3. Prepare the French Toast Mixture:
   • In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest.
4. Assemble the Casserole:
   • Place half of the bread cubes in the prepared baking dish. Drop spoonfuls of the cheesecake filling over the bread cubes, spreading it out as evenly as possible. Top with the remaining bread cubes.
   • Pour the egg mixture evenly over the bread and cheesecake layers. Press the bread cubes down gently to ensure they are soaked in the egg mixture.
5. Chill:
   • Cover the baking dish with foil and refrigerate for at least 2 hours, or overnight for best results.
6. Bake:
   • Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
   • Bake, covered with foil, for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden and the center is set.
7. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
8. Serve:
   • Remove the casserole from the oven and let it cool for a few minutes. Drizzle the lemon glaze over the top before serving.

This Lemon Cheesecake French Toast Casserole is the perfect way to brighten up your breakfast or brunch with its refreshing lemon flavor and creamy cheesecake filling. Enjoy this delightful dish with family and friends!