How to make it

  • For casserole:
  • Butter a glass 9"x13" pan. Spread half the bread cubes in bottom of pan. Evenly place cream cheese cubes over bread, then cover with the rest of bread. Whisk together eggs and milk, then pour over bread in casserole. Press bread down into the milk/egg mixture until all is moistened. Thinly slice butter and dot over top of casserole (alternatively, melt butter and drizzle over top). Sprinkle brown sugar over.
  • At this point you can bake it, or refrigerate up to 24 hours before baking for 40 minutes at 325*. When done, the whole casserole will be golden brown and will puff up somewhat like a souffle. If it jiggles in the center, it needs to bake a little longer. A toothpick inserted into the center should come out clean (unless you hit one of the cheese cubes). Let set until it firms up. Cut into squares and serve while still warm.
  • For sauce:
  • In a small pan, whisk together all sauce ingredients (before heating). Bring to a boil while stirring constantly to prevent lumps or scorching. Turn down heat and continue to bubble for a couple of minutes until clear and fragrant. Serve while hot.

Reviews & Comments 9

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  • whitemom 12 years ago
    My family loved this.
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    " It was excellent "
    caterpillergrrl ate it and said...
    I tried this about 2 months ago and now it is a traditional Sunday late breakfast. SOOOOOO yummy! Thanks!!!
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    " It was excellent "
    fizzle3nat ate it and said...
    This sounds so delicious! I love brown sugar; I'll bet it gives a really rich taste to this. Thanks for sharing. - Natalie
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  • kcgal 13 years ago
    I made this recipe after having something similiar at a church function. I changed a few ingredients and added a couple that I thought must have been left off (you've got to have cinnamon in a french toast recipe).

    Changes I made: added 50% more cream cheese, reduced milk to 1 1/2 cup, added 1 1/2 cups half & half, added 1 t cinnamon to egg mixture, and added 2 t vanilla. I didn't have brown sugar on hand so I substituted sugar mixed with maple syrup and added it for the (optional) brown sugar (this carmelized and was a little crunchy so the texture was great! I also sprinkled additional cinnamon on top of casserole before adding the butter. If using salted butter for the topping I would not add the salt into the egg mixture (my husband thought it was too salty)

    I made the original recipe for a teacher appreciation breakfast and it got great reviews but I think the changes made it even better. I halved this recipe for a smaller portion and made it in my white french corningware casserole dish and it puffed up beautifully! This will be a new family favorite.
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  • achope246 13 years ago
    This sounds really good!!
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  • rosemaryblue 13 years ago
    Great recipe! Love that sauce!
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  • jenniferbyrdez 13 years ago
    Looks gooood.
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  • suzalleogram 13 years ago
    Looks great!
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    " It was excellent "
    organicmama ate it and said...
    Love it!
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