Ingredients

8 ounces cream cheese, at room temperature

1/2 cup heavy cream

1 teaspoon vanilla extract (divided)

1 loaf challah bread, sliced into 1-inch thick slices

8 large eggs, beaten

2 1/2 cups whole milk

1/2 teaspoon kosher salt

1/4 cup brown sugar

1/3 cup brown sugar

2 1/2 teaspoons ground cinnamon (divided)

2 teaspoons flour

2 tablespoons salted butter, melted

Instructions

Step 1: Grease a 9×13 inch baking dish with butter. In a small bowl, mix 1/4 cup brown sugar and 1 teaspoon ground cinnamon. Sprinkle half of this cinnamon sugar mixture evenly over the bottom of the baking dish.

Step 2: In a medium bowl, use an electric mixer to whip the cream cheese for about 1 minute. Add the heavy cream and 1/2 teaspoon vanilla extract, then gradually increase the mixer speed to high and whip until fluffy, about 1-2 minutes.

Step 3: Take each slice of challah bread and make a 1-inch slit at the top. Carefully create space inside without cutting all the way through. Spread the whipped cream cheese mixture inside each bread pocket, then press the bread closed. Reserve any leftover cream cheese for serving.

Step 4: In a large bowl, whisk together the eggs, whole milk, the remaining 1/2 teaspoon vanilla extract, and kosher salt. Submerge each stuffed bread slice in the egg mixture, letting it soak for at least one minute. Arrange the soaked bread slices in the prepared baking dish.

Step 5: Pour any remaining egg mixture evenly over the bread in the dish. Sprinkle the remaining cinnamon sugar mixture over the top. Cover the dish and refrigerate for at least 30 minutes or up to overnight.

Step 6: When ready to bake, preheat the oven to 375°F (190°C). In a small bowl, combine 1/3 cup brown sugar, 1 1/2 teaspoons ground cinnamon, flour, and melted butter. Sprinkle this crumble mixture evenly over the bread slices.

Step 7: Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake an additional 20-25 minutes until the French toast is deeply golden and the topping is crisp.

Step 8: Serve the French toast warm, optionally topped with the reserved whipped cream cheese mixture or fresh whipped cream. Enjoy!

Tips & Variations

Use day-old challah bread for better soaking and texture.

For a nutty touch, sprinkle chopped pecans or walnuts over the crumble topping before baking.

If you prefer, substitute cream cheese with mascarpone for a richer filling.

Make sure to let the bread soak thoroughly to avoid dry spots inside.

Serve with fresh berries or a drizzle of maple syrup for extra flavor.

FAQs

Can I prepare this recipe entirely the night before?

Yes, you can assemble the French toast and refrigerate it covered overnight before baking. This helps flavors meld and makes morning prep much easier.

Can I use a different type of bread?

While challah is ideal for its texture and flavor, brioche or a sturdy white sandwich bread can also work well. Avoid very soft or thin breads that might fall apart during soaking.