Oh my goodness, have you ever tried a lemon cheesecake French toast casserole? It’s like brunch and dessert had a fabulous party, and this dish stole the spotlight! I just adore how creamy and tangy the lemon curd plays with the richness of the cream cheese, while the bread soaks up all that deliciousness. It’s perfect for those cozy weekend mornings when you want something special without a ton of fuss. Trust me, if you’re hosting a brunch gathering, this casserole will be the star of the show. Your friends and family will be raving about it for weeks! Honestly, it’s a delightful way to kick off your day with a burst of sunshine in every bite.
Ingredients for Lemon Cheesecake French Toast Casserole
To whip up this dreamy casserole, you’ll need:
- 1 loaf of French bread, cubed into bite-sized pieces
- 8 oz cream cheese, softened to room temperature for easy mixing
- 1 cup lemon curd, store-bought or homemade for that zesty flavor
- 6 large eggs, beaten
- 2 cups milk, whole or your favorite alternative
- 1/2 cup granulated sugar, to sweeten the mix
- 1 tsp vanilla extract, for that warm, inviting aroma
- Zest of 1 lemon, to enhance the citrusy notes
- Powdered sugar for a light dusting before serving
How to Prepare Lemon Cheesecake French Toast Casserole
Preparing this lemon cheesecake French toast casserole is a breeze, and I promise it’ll be worth every minute! First things first, you’ll want to preheat your oven to 350°F (175°C). Then, grab a 9×13 inch baking dish and grease it lightly to prevent sticking. Now, take your cubed French bread and spread it evenly in the dish—this is where all the magic happens!
In a mixing bowl, beat the softened cream cheese and lemon curd together until smooth and creamy. In a separate bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and lemon zest until well combined. Pour this egg mixture over the bread cubes, ensuring every piece is soaked in that heavenly goodness. Then, dollop the cream cheese mixture on top and spread it gently to cover. Cover the dish with plastic wrap and pop it in the fridge for at least 2 hours, or overnight if you can wait! This resting time allows the flavors to meld beautifully.
When you’re ready to bake, uncover the casserole and pop it in the preheated oven for 45-50 minutes, or until it’s golden brown and puffed up. The smell will be intoxicating! Let it cool slightly before dusting with powdered sugar and serving warm.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cube the French bread and arrange it in the baking dish evenly.
- In a bowl, beat together the softened cream cheese and lemon curd until smooth.
- In another bowl, whisk the eggs, milk, granulated sugar, vanilla extract, and lemon zest until well mixed.
- Pour the egg mixture over the bread, making sure it’s well soaked.
- Dollop the cream cheese mixture on top and spread gently.
- Cover the dish and refrigerate for at least 2 hours or overnight.
- Bake uncovered for 45-50 minutes until golden brown and deliciously puffed.
- Let it cool a bit, dust with powdered sugar, and serve warm!
Why You’ll Love This Recipe
- Incredible flavor that combines creamy cheesecake with zesty lemon
- Easy to prepare and perfect for make-ahead breakfasts
- Feeds a crowd, making it ideal for brunch gatherings
- Warm, comforting, and so satisfying to start your day
- Customizable with fresh fruits or toppings for added flair
Tips for Success
To ensure your lemon cheesecake French toast casserole turns out perfectly, make sure your cream cheese is softened for easy blending—no one wants lumps in their filling! Also, don’t skip the overnight refrigeration if you can help it; this step really allows the flavors to deepen and the bread to soak up all that goodness. If you like an extra kick of lemon, feel free to add more zest—it’s a game changer!
Nutritional Information
Here’s a quick look at the estimated nutritional values per slice of this delightful lemon cheesecake French toast casserole:
- Calories: 350
- Fat: 15g
- Protein: 10g
- Carbohydrates: 45g
- Sugar: 20g
- Fiber: 2g
- Cholesterol: 150mg
- Sodium: 300mg
Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy this delicious dish guilt-free!
FAQ Section
Got questions about making this lemon cheesecake French toast casserole? Don’t worry, I’ve got you covered! Here are some common queries and my answers to help you out.
Can I prepare it ahead of time?
Absolutely! In fact, I highly recommend it. You can assemble the casserole the night before, cover it with plastic wrap, and refrigerate it overnight. This way, the bread has plenty of time to soak up all that luscious flavor, making the morning baking a breeze!
What can I substitute for lemon curd?
If you don’t have lemon curd or want to switch things up, you can use a homemade lemon cream or even a tangy yogurt. Some folks like to mix cream cheese with a bit of lemon juice and sugar as a substitute—delicious!
How should I store leftovers?
To keep your leftovers fresh, store any uneaten casserole in an airtight container in the fridge. It should last about 3-4 days. Just reheat it in the oven or microwave when you’re ready to enjoy another slice of this delightful treat!
Serving Suggestions
This lemon cheesecake French toast casserole is a star on its own, but pairing it with a few delightful sides can elevate your brunch experience! I love serving it alongside fresh berries like strawberries or blueberries for a pop of color and flavor. A dollop of whipped cream on top is always a hit, too! And don’t forget a refreshing glass of iced tea or a zesty mimosa to wash it down—pure brunch bliss!
Print
Lemon Cheesecake French Toast Casserole: 2 Ways to Impress
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious lemon cheesecake flavored French toast casserole.
Ingredients
- 1 loaf of French 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
- Zest of 1 lemon
- Powdered sugar for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Cube the French bread and place it in the baking dish.
- In a bowl, beat the cream cheese and lemon curd until smooth.
- In another bowl, whisk together eggs, milk, sugar, vanilla, and lemon zest.
- Pour the egg mixture over the bread, then dollop the cream cheese mixture on top.
- Cover and refrigerate for at least 2 hours or overnight.
- Bake uncovered for 45-50 minutes until golden brown.
- Serve warm, dusted with powdered sugar.
Notes
- For a stronger lemon flavor, add more lemon zest.
- This can be made ahead of time and baked in the morning.
- Try adding fresh berries for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: lemon cheesecake, French toast casserole, breakfast casserole, brunch recipe
