Cherry Cheesecake French Toast Casserole

french toast casserole on a white plate with syrup and a fork

Cherry Cheesecake French Toast Casserole

Why choose between breakfast and dessert when you can have both? This Cherry Cheesecake French Toast Casserole is the ultimate comfort food, packed with layers of sweet cherries, creamy cheesecake, and golden-baked French toast. It's make-ahead friendly and perfect for brunch or special occasions!

Course Breakfast

Cuisine American

Keyword cherry cheesecake french toast casserole

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 516

Author Gayle

Equipment

Ingredients

Cheesecake Filling

8 ounces cream cheese (softened to room temperature)
1 tablespoon granulated sugar
1 tablespoon milk, any kind (I used 2%)
1 tablespoon vanilla bean paste (or vanilla extract)

French Toast Filling:

1 loaf French bread, cubed (challah or Texas toast also works)
1 (21 ounce) can cherry pie filling
6 large eggs
2 cups milk, any kind (I used 2%)
¼ cup granulated sugar
2 teaspoons vanilla bean paste (or vanilla extract)
1 teaspoon ground cinnamon

Streusel Topping:

½ cup packed light brown sugar
1 tablespoon granulated sugar
1½ teaspoons ground cinnamon
¼ cup unsalted butter (melted)
⅔ cup all-purpose flour

Get Recipe Ingredients

Instructions

To make the cream cheese mixture: in a medium mixing bowl, beat softened cream cheese, milk, sugar, and vanilla until smooth with a hand mixer. Set aside.
Preheat oven to 375℉ (if baking right away). Grease a 9×13-inch baking dish with nonstick cooking spray. Place half of bread cubes in an even lay on bottom of dish, followed by cherry pie filling on top of bread cubes.
Drop spoonfuls of the cream cheese mixture evenly over the cherry pie filling and gently spread with the back of a spoon; then top with the rest of bread cubes. Set aside.
In a large bowl, whisk eggs, milk, sugar, vanilla, and cinnamon. Pour over the bread mixture and lightly press down on bread to ensure that each piece is saturated. If time allows, refrigerate for several hours or overnight.
If baking from the refrigerator, let sit out for at least 20 minutes before cooking. To make the streusel topping: in a medium bowl, add brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir to thoroughly combine. Spread evenly over top of french toast.
Bake for 35-45 minutes, or until bread is firm and no more liquid remains. Remove from oven and serve immediately.

Notes

Leftovers will keep in an airtight container in the refrigerator for up to three days.
While you can prepare and bake this casserole right away, it tastes even better and has more flavor if you let it sit in the refrigerator for at least three hours (or overnight) to soak up the liquid.
To prepare up to one day in advance: make as directed, except for the streusel topping, cover, and refrigerate until ready to bake. The casserole will need to sit at room temperature for at least 20 minutes before baking.
See my tips and tricks for making this Cherry Cheesecake French Toast Casserole above the recipe box.

Nutrition