Recipes
Baked French Toast Casserole
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by Sharon Miller Deppe
Ingredients
  • 16oz French bread cubed
  • 8oz cream cheese
  • 1/2 cup butter
  • 1/4 cup syrup
  • 10 eggs
  • 1/2 tsp salt
  • 1 cup milk
  • 1 cup French vanilla coffee creamer
  • 1 1/2 tsp cinnamon
  • 1 1/2 cup strawberries/blueberries mixed
  • 1/2 cup sugar
Directions:

Place the cream cheese, butter and syrup into a microwave safe bowl. Microwave for 1-2 min until soft but not melted. Beat until smooth. Add eggs and beat until smooth. Add salt, milk, coffee creamer and cinnamon and combine. Fold in the bread until covered and place in a 9x13 baking dish sprayed with Pam.
 
Cover and refrigerate overnight. In the morning toss strawberries with sugar. Pull the casserole out of the fridge one hour before baking. Add the berries to the top of the casserole. Bake at 350F for 45-60 min until the sides are golden and your knife comes out clean. Serve with additional maple syrup if desired.




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