Baked Cherry Cheesecake French Toast Casserole
The ultimate comfort food, Baked Cherry Cheesecake French Toast Casserole is rich, creamy, and absolutely delicious! This easy weeknight breakfast will satisfy your cravings and is perfect for any occasion. Treat yourself to this delightful dish tonight!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
Ingredients
- 12 oz French baguette cut into 1-inch cubes, about 5 cups
- 8 oz cream cheese cut into 20 cubes
- 21 oz cherry pie filling
- 6 large eggs
- 1/2 cup milk
- 1/2 cup half and half
- 1/4 cup maple syrup the real stuff!
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp vanilla extract
Instructions
- Spray an 8-inch or 9-inch square baking dish with cooking spray. Place half of the French baguette on the bottom of the dish. Place the cream cheese cubes on top of the bread. Spoon half of the cherry pie filling on top of the cream cheese. Top with the remaining half of the bread cubes. Whisk together remaining ingredients (eggs, milk, half and half, maple syrup, cinnamon, nutmeg, and vanilla). Pour over the top of the bread layer. Spoon the remaining pie filling over the top and cover with foil. Preheat oven to 350F. Let french toast sit while the oven is preheating, allowing the bread to absorb some of the egg mixture. Cover with foil and bake for 45 minutes covered. Remove foil and bake for an additional 15 minutes. Let cool slightly before serving with additional maple syrup if desired.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
- Tip 2: Yes, you can freeze the assembled casserole before baking. Just wrap it tightly and store for up to two months. Thaw overnight in the fridge before baking.
- Tip 3: This casserole pairs wonderfully with fresh fruit, whipped cream, or even a scoop of vanilla ice cream for a decadent dessert.
- Tip 4: This recipe makes about eight servings, making it perfect for brunch gatherings or family breakfasts.
- Tip 5: Prepare the casserole the night before and store it in the fridge. Just pop it in the oven the next morning for a stress-free breakfast.