Oh my goodness, let’s talk breakfast innovations! If you’re like me and love starting your day with something a little extra special, then this lemon cheesecake French toast casserole is going to rock your mornings! Imagine the creamy decadence of cheesecake combined with the classic comfort of French toast, all baked together in one glorious dish. Trust me, the first time I made this for a Sunday brunch, my family couldn’t stop raving about it. It’s perfect for those special occasions when you want to impress without spending hours in the kitchen. The zesty lemon flavor just brightens everything up, making it feel fresh and invigorating. You’ll want this delightful treat in your rotation for sure!
Ingredients for Lemon Cheesecake French Toast Casserole
- 1 loaf of brioche bread, cubed (about 10-12 cups of bread cubes for that perfect custardy texture)
- 8 oz cream cheese, softened (this is key for a smooth and creamy blend)
- 1 cup lemon curd (store-bought or homemade, either works wonderfully)
- 6 large eggs (they’ll add richness and help bind everything together)
- 2 cups milk (whole milk is best for creaminess, but you can use any milk you prefer)
- 1/2 cup granulated sugar (sweetness is important, but feel free to adjust based on your taste)
- 1 tsp vanilla extract (this adds a lovely depth of flavor)
- 1/4 tsp salt (don’t skip this—it enhances all the flavors)
- Zest of 1 lemon (for that extra zing and aromatic brightness)
How to Prepare Lemon Cheesecake French Toast Casserole
Alright, let’s get cooking! This part is where the magic happens, and I promise it’s super simple. Follow these steps, and you’ll have a breakfast dish that’s not just delicious but also impressive!
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). Preheating is essential because it helps the casserole cook evenly and become perfectly golden brown. While that’s heating up, grab your favorite baking dish and give it a good greasing with butter or cooking spray. This will keep everything from sticking and make your cleanup a breeze!
Mix Cream Cheese and Lemon Curd
In a large bowl, beat the softened cream cheese until it’s smooth and creamy—think of it like a fluffy cloud! Then, slowly mix in the lemon curd until everything is well combined. You want this mixture to be smooth and luscious; it will be the star layer of your casserole!
Combine Egg Mixture
Now, let’s move on to the egg mixture. In another bowl, whisk together the eggs, milk, sugar, vanilla extract, salt, and lemon zest. Make sure to whisk until it’s all blended nicely. This mixture adds that wonderful custardy texture to your casserole!
Layer and Assemble
Time to assemble! Start layering the cubed brioche bread in your greased baking dish. Don’t be shy—pack it in there! Next, gently spread the cream cheese mixture over the bread cubes, ensuring every piece gets a bit of that cheesy goodness. Finally, pour the egg mixture evenly over the top, making sure every nook and cranny is soaked.
Refrigerate and Bake
Cover the dish with plastic wrap and pop it in the fridge for at least an hour, or even overnight if you’re prepping ahead. This resting period allows the bread to soak up all those delicious flavors. When you’re ready, bake it for 45-50 minutes until it’s golden brown and a little puffy. You’ll know it’s done when the edges are crisp and the center isn’t jiggly. Let it cool slightly before serving—trust me, the aroma will be irresistible!
Tips for Success
Now, let me share some of my favorite tips to ensure your lemon cheesecake French toast casserole turns out perfectly every time! First, using stale bread is a game-changer—it soaks up the custard beautifully without falling apart. If you don’t have stale bread, just leave fresh brioche out for a few hours to dry out a bit. Also, don’t skip the refrigeration step; it’s crucial for allowing the flavors to meld and the bread to absorb that luscious custard. If you want to make this a day ahead, just assemble it the night before and pop it in the fridge. Lastly, for an extra touch of indulgence, consider adding a sprinkle of powdered sugar or a drizzle of maple syrup right before serving. Your guests will be in breakfast heaven!
Nutritional Information Disclaimer
Hey there! Just a quick note about the nutritional information for this lemon cheesecake French toast casserole. Keep in mind that the nutrition values can vary significantly depending on the specific ingredients and brands you use. While I’ve provided some general estimates, precise values aren’t guaranteed. It’s always a good idea to calculate based on your own ingredients for the most accurate information. Enjoy your delicious creation without worry!
FAQ Section
Can I store leftovers?
Absolutely! You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat individual portions in the microwave or oven until warmed through. It’s still delicious!
Can I use another type of bread?
Yes, you can definitely experiment with other types of bread! Challah or sourdough also work great. Just keep in mind that different breads may change the texture a bit, but they’ll all be tasty!
Is it possible to make this casserole vegan?
You can! Substitute the eggs with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg), use plant-based cream cheese, and almond or oat milk. It won’t be exactly the same, but it’ll still be delicious!
What can I serve with this casserole?
I love serving this casserole with fresh berries, a dollop of whipped cream, or even a drizzle of maple syrup. You could pair it with crispy bacon or sausage for a savory touch to balance the sweetness!
Can I prepare this in advance?
Yes, you can prepare it a day ahead! Just assemble everything and cover it tightly with plastic wrap. Pop it in the fridge overnight, and then bake it the next morning. It makes mornings so much easier!
Why You’ll Love This Recipe
- It’s a delightful twist on traditional breakfast that combines creamy cheesecake with fluffy French toast.
- Quick to prepare—just mix, layer, and let it soak overnight for an easy morning bake.
- The zesty lemon flavor brightens up the dish, making it feel fresh and invigorating.
- Perfect for serving a crowd—this casserole can feed a hungry group without much fuss!
- Great make-ahead option, allowing you to enjoy a stress-free morning with minimal effort.
- Versatile enough to customize with your favorite toppings, like berries or whipped cream.
- It’s a guaranteed crowd-pleaser—everyone will be asking for seconds!
Serving Suggestions
Now that you’ve got this scrumptious lemon cheesecake French toast casserole ready to go, let’s think about what to serve alongside it for a complete breakfast experience! I love pairing it with a side of fresh berries—think strawberries, blueberries, or raspberries—for a pop of color and flavor. The tartness of the berries complements the sweetness of the casserole beautifully!
If you’re feeling extra indulgent, a dollop of whipped cream adds that creamy touch that takes it over the top. And for those who enjoy a savory contrast, crispy bacon or sausage links are fantastic choices. They add a delicious balance to the sweetness of the casserole, making every bite a delight. Don’t forget a drizzle of pure maple syrup for those who want to sweeten things up even more! Trust me, this combination will have everyone coming back for seconds!
Imprimer
Lemon Cheesecake French Toast Casserole: 2 Must-Try Tips
- Temps Total: 1 hour 10 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delightful twist on breakfast, this lemon cheesecake French toast casserole combines rich flavors with a creamy texture.
Ingrédients
- 1 loaf of brioche bread, cubed
- 8 oz cream cheese, softened
- 1 cup lemon curd
- 6 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat cream cheese until smooth.
- Mix in lemon curd until well combined.
- In another bowl, whisk together eggs, milk, sugar, vanilla, salt, and lemon zest.
- Layer the bread cubes in a greased baking dish.
- Spread the cream cheese mixture over the bread.
- Pour the egg mixture evenly over the top.
- Cover and refrigerate for at least 1 hour or overnight.
- Bake for 45-50 minutes until golden brown.
- Let cool slightly before serving.
Notes
- For a sweeter taste, add more sugar.
- Serve with fresh berries or whipped cream.
- Can be made a day ahead for convenience.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Breakfast
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 20g
- De Sodium: 300mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 1g
- La protéine: 10g
- Le taux de cholestérol: 150mg
Mots-clés: lemon cheesecake french toast casserole
