This is a breakfast dish fit for a queen! Beautiful French Toast Casserole made with lemon flavors throughout, a creamy cheesecake layer, and sweet lemon crumble on top.
French Toast Casserole
I hope everyone has some special plans for this weekend!
Little man and I will actually be staying with my mom over the weekend while my sweet husband repaints some rooms in the house. I’ve changed my mind about the color in the dining room and den to the point where it’s now driving me nuts. So he is being nice and repainting the rooms. Partially because I pained all the rooms in the house before we moved in and partially because it’s impossible to get a big painting project done with a curious little guy running around.
So this weekend, I am relaxing while my husband works. Perfect weekend for that, don’t you think? Also, it’s a perfect weekend to spend with my mom and my little guy. My sister is taking us for some mani/pedi pampering and I even heard something about a breakfast in bed. So, I am looking at an awesome weekend.
If you want to pamper you mom or wife and bring her a beautiful breakfast in bed, you came to the right place for ideas. Whether you are looking for brunch ideas or breakfast ideas, I have quite a few of them to offer.
Besides this lemon infused French Toast Casserole, which you can serve for breakfast or brunch, I have a few more recipes for you. For breakfast, you can make some fluffy Strawberry Lavender Pancakes, Easy Oreo Cheesecake Doughnuts, or Strawberry Vanilla Crescent Rolls. For brunch, enjoy some Spinach Artichoke Crustless Quiche, Coconut Coffee Cake, or Bacon Stuffed Brioche French Toast Sticks.
Check out some more ideas below too.
Lemon Cheesecake French Toast Casserole
Ingredients
- French toast:
- 17 oz Brioche loaf
- 8 eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup white granulated sugar
- 1 tsp lemon extract
- 1 tsp vanilla extract
- Cheesecake layer:
- 8 oz cream cheese softened
- Zest from 1 lemon
- 2 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1/3 cup white granulated sugar
- Crumble:
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 3/4 cup all purpose flour
- 4 1/2 Tbsp unsalted butter melted
- Zest from 1 lemon
Instructions
- Preheat the oven to 350 and grease a casserole dish. (You can use a 9×13 casserole dish or a deep 9×9 casserole dish.)
- Cut Brioche loaf into 1/2 inch cubes. Spread out 2/3 of them in the casserole dish. Set 1/3 aside for a little bit.
- Beat cream cheese, sugar, lemon zest, vanilla extract, and heavy whipping cream in a mixer until smooth and fluffy.
- Transfer cheesecake mixture into a piping bag (or a zip-lock bag), cut off a the tip to make a small opening and drizzle cheesecake mixture over the bread crumbs. Try to get all the areas.
- Spread remaining 1/3 of bread crumbs over the cheesecake drizzle.
- In a large mixing bowl, whisk together eggs, milk, heavy whipping cream, sugar, lemon extract, and vanilla extract. Whisk well and pour it all over the bread.
- Crumble:
- In a medium bowl, combine brown sugar, white sugar, lemon zest and flour. Mix well until all ingredients are incorporated evenly.
- Pour in melted butter and carefully fold it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
- Spread the topping all over the bread mixture.
- Bake for 45-55 minutes.
Nutrition
Some More Breakfast Recipes:
Christina says
Can this be made ahead and refrigerated overnight before baking?
Marisa Franca @ All Our Way says
All you had to say is “lemon” and my mouth started watering. It sounds amazing and what a wonderful Hubby to not only paint but give you the opportunity to spend time with your mom!! I wish I were getting that beautiful breakfast dish this Sunday. I’m such a morning person I don’t know if I could wait in bed. 🙂 Happy Mother’s Day, Lyuba!
Lyuba says
Thank you so much, Marisa! I definitely love my Hubby to the moon and back. Happy Mother’s Day to you, too!