Comida Kraft
Recipe Box

Puffy French Toast Casserole

Prep Time
10
min.
Total Time
8
hr.
55
min.
Servings

12 servings

It used to be that you had to go to a bed and breakfast to get such extravagant fare. But thanks to this easy-to-make Puffy French Toast Casserole recipe, you can enjoy it at home.

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What You Need

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Make It

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  • Place bread cubes in 13x9-inch baking dish sprayed with cooking spray; top with cream cheese.
  • Whisk eggs, milk and syrup until blended; pour over ingredients in baking dish. Refrigerate overnight.
  • Heat oven to 375°F. Bake casserole (uncovered) 35 min.; sprinkle with nuts. Bake 10 min. or until knife inserted in center comes out clean.

Family Fun

This is a great breakfast-time casserole when you have family or friends visiting from out of town. It goes together quickly the night before so that you can spend more time with your guests.

Serving Suggestion

Serve with a seasonal fresh fruit salad.

Special Extra

Serve topped with a light drizzle of additional syrup.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 290
Total fat 17g
Saturated fat 8g
Cholesterol 165mg
Sodium 290mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 10g
Protein 9g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this for Easter brunch and everyone loved it. I made this for Easter brunch and everyone loved it. I had read through many of the reviews and used some of the suggestions such as sprinkiling bread with cinnamon and sugar and using whipped cream cheese tub rather than a block - also used only 1 tub, any more would have been too much. I also added vanilla extract to the egg mixture, used egg-beaters to cut cholesterol and used Challah bread rather than french bread ~ this added some extra sweetness. I didn't get to taste too much of it because my guests devoured it in no time - and asked for the recipe afterwards! Will be making this again for sure.
Date published: 2007-04-09
Rated 5 out of 5 by from With tweaking, this was wonderful! With tweaking, this was wonderful! My 2 year old loved it and my husband said this will be the only way he will eat eggs and cream cheese. I sprinkled the bread and cream cheese with lots of cinnamon and a little sugar before adding the egg mixture. When it came out of the oven, I dusted it with powdered sugar. I also added some vanilla to the milk and eggs. Make sure you cut the cream cheese into SMALL pieces so you don't end up with "globs". Also, there is no point in softening the cream cheese, because it will get hard again in fridge over night. I will make this regularly!!!
Date published: 2007-01-16
Rated 3 out of 5 by from My family liked this (it does taste like French Toast), but next time I'll make some modifications. My family liked this (it does taste like French Toast), but next time I'll make some modifications. When I first made it, I used half Egg Beaters and only 1 stick of cream cheese (1/3 less fat). But next time, I'll use the Whipped cream cheese that others have suggested or I'll just spread the cream cheese. And I'll also add the pecans before cooking instead of at the end. I may also try vanilla & cinnamon. We also used blueberry syrup (yum!)
Date published: 2007-09-02
Rated 1 out of 5 by from I was not happy with this at all. I was not happy with this at all. I made it the way it says, and I even added vanilla and cinnamon. It was very bland and had no taste. I believe there was way too much milk because it never really setted in the middle. I had to drench it in syrup in order to even eat it. I like the idea, but not this recipe. Now I have a whole (except for the serving I took) casserole in my fridge that no one will eat, and so that's food gone to waste.
Date published: 2007-06-13
Rated 1 out of 5 by from Awful. Awful. My husband and 4 year old took one bite and threw it away. I only used 4 oz of cream cheese (for a half recipe) and added the brown sugar and cinnamon like some of the other users suggested. Unless you really LOVE cream cheese, I would say omit it all together. Even with only 4 oz cream cheese it was still too much. I think the different flavors just didn't go together. I found it edible, but not great.
Date published: 2008-07-04
Rated 4 out of 5 by from I took all suggestions into consideration, and decided to leave out the cream cheese all together. I took all suggestions into consideration, and decided to leave out the cream cheese all together. IT WAS A HUGE HIT! I added cinnamon, vanilla, and a small amount of maple flavoring instead of the syrup. I also used a sweet bread I make from scratch, love to make it and it gave me a reason to make extra. I had syrup on the side and really didnt need it because it was fantastic with out.
Date published: 2007-10-09
Rated 5 out of 5 by from A friend of mine made this a couple of years ago. A friend of mine made this a couple of years ago. Now almost every Christmas it is a tradition for me to make it and bake it at his home while the children are opening their presents. The only thing I do differently is I spread the cream cheese on each slice of bread. Takes time but everybody gets a taste of it instead of one big glob.
Date published: 2008-12-23
Rated 5 out of 5 by from I thought this was a very simple and delicious recipe to make. I thought this was a very simple and delicious recipe to make. When I pulled it out of the oven my Father-in-law asked if I was feeding an army and when everyone was done eating there were 3 pieces left. We also had other food for breakfast that everyone ate, but this was the biggest hit of Christmas morning.
Date published: 2006-12-28
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