If you love the warm comfort of French toast and crave a dish that feels both cozy and elegant, then this Sourdough French Toast Casserole with Lemon Cream Cheese Swirl and Apple Cinnamon Streusel Recipe is about to become your new breakfast obsession. Imagine layers of tender sourdough cubes soaked in a rich, spiced custard, infused with a bright lemon cream cheese swirl, all topped with a crunchy apple cinnamon streusel that brings just the right amount of sweetness and texture. It’s the kind of dish that turns your morning into a celebration, perfect for family gatherings or special weekend brunches.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, combining to create a dish packed with texture, flavor, and color. From the tangy sourdough bread to the vibrant lemon zest and the warm spices in the streusel, each one adds a unique touch that makes this casserole utterly irresistible.
- Sourdough bread (1½ pounds, crusts removed, cut into 1″ cubes): Provides a sturdy yet tender base that soaks up the custard beautifully without falling apart.
- Unsalted butter (4 tablespoons + 2 tablespoons melted): Used for browning and mixing into the streusel, it adds depth and richness.
- Large eggs (8): The key to a custardy texture that binds everything together.
- Whole milk (2 cups) and heavy cream (1 cup): Creates a luscious custard that soaks into the bread for ultimate softness.
- Granulated sugar (¾ cup): Sweetness balanced perfectly with the tartness from lemon.
- Vanilla extract (2 teaspoons) and almond extract (½ teaspoon): Essential flavor enhancers that add warmth and nuance.
- Lemon zest (1 teaspoon) and juice (1 teaspoon): Bring a fresh, bright zing that cuts through the richness.
- Ground cinnamon (1½ teaspoons total): Brings cozy spiced notes, perfectly complementing the apple streusel.
- Kosher salt (¼ teaspoon): Balances and elevates all the flavors.
- Cream cheese (8 ounces, softened): Creates the luscious lemon cream cheese swirl that makes each bite feel special.
- Powdered sugar (¼ cup): Sweetens the cream cheese filling delicately without graininess.
- Old-fashioned oats (1 cup): Give the streusel its delightful crunch and heartiness.
- Sliced almonds (¼ cup): Add nutty texture and additional crunch.
- Brown sugar (2 tablespoons, packed): Brings caramel-like sweetness to the topping.
- Honey (1 tablespoon): Adds natural sweetness and helps bind the streusel clusters.
How to Make Sourdough French Toast Casserole with Lemon Cream Cheese Swirl and Apple Cinnamon Streusel Recipe
Step 1: Toast the Sourdough Cubes
Start by preheating your oven to 350°F and baking the sourdough cubes for about 10 minutes. This step is key because it dries out the bread slightly, preventing any sogginess and ensuring every cube soaks up just the right amount of custard. Give them a stir halfway through for even drying.
Step 2: Make the Browned Butter
Melt 4 tablespoons of unsalted butter in a saucepan over medium heat, swirling until it reaches that perfect browned stage with a nutty aroma, about 3 to 4 minutes. Pour it immediately into a heat-proof bowl to stop the cooking. This browned butter is a flavor secret, adding richness and depth to the custard.
Step 3: Whisk the Custard
In a large bowl, whisk together eggs, whole milk, heavy cream, sugar, vanilla, almond extract, lemon zest, cinnamon, and salt. Slowly add the warm browned butter while whisking until fully combined and smooth. This luscious custard is what transforms your bread into a silky, flavorful French toast delight.
Step 4: Prepare the Lemon Cream Cheese Swirl
Beat the softened cream cheese with powdered sugar, lemon zest, and lemon juice until smooth with no lumps. This tangy, creamy mixture will swirl through the bake, adding brightness and a dreamy texture that balances sweetness perfectly.
Step 5: Assemble the Casserole Layers
Butter a 9×13-inch dish lightly and press half of your toasted sourdough cubes evenly into the bottom. Dollop half of the cream cheese mixture across the layer in several spots and gently swirl it with a knife. Pour half of the custard over the layer, then repeat the process with the remaining bread, cream cheese, and custard. Press lightly so all bread is submerged—this ensures even cooking and custard absorption.
Step 6: Refrigerate Overnight
Cover the casserole tightly and let it soak in the fridge for 8 to 12 hours. This patience pays off beautifully as the custard fully penetrates the bread, giving you that perfect custardy, melt-in-your-mouth texture. If you want to prepare ahead, you can freeze the assembled casserole and thaw it in the refrigerator before baking.
Step 7: Prepare the Apple Cinnamon Streusel
Combine oats, sliced almonds, brown sugar, cinnamon, melted butter, and honey in a bowl. Stir until everything is coated and chill the mixture—this enables the streusel to cluster and crisp up wonderfully in the oven, adding that crave-worthy crunchy topping.
Step 8: Bake with Streusel Topping
Preheat your oven to 350°F again, uncover the casserole, and sprinkle that irresistible streusel topping evenly. Bake for 45 to 50 minutes until the edges turn golden and the center is set but just slightly wobbly. If the top colors too quickly, tent with foil for the last part of baking.
Step 9: Rest Before Serving
Let the casserole rest for 10 minutes after baking. This step allows the custard to firm up just right, making it much easier to slice perfect portions. You’ll appreciate this little pause when you see how effortlessly the dish holds together.
How to Serve Sourdough French Toast Casserole with Lemon Cream Cheese Swirl and Apple Cinnamon Streusel Recipe
Garnishes
Top your slices with a light dusting of powdered sugar or a drizzle of pure maple syrup to enhance the natural sweetness. Fresh berries or thin lemon slices can add a burst of freshness and color that pairs beautifully with the lemon notes in the cream cheese swirl.
Side Dishes
Serve alongside crispy bacon or savory sausage for a delightful balance of sweet and salty flavors. A simple bowl of mixed fruit or a dollop of Greek yogurt infused with honey makes the meal feel complete without overwhelming the rich casserole flavors.
Creative Ways to Present
Try serving this casserole in individual ramekins for a charming brunch presentation, or cut it into squares and stack for a fun layered plate. Adding a sprig of fresh mint or edible flowers on top can also make your dish look stunning and invite compliments before the first bite.
Make Ahead and Storage
Storing Leftovers
Store any extra casserole tightly covered in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. Just keep the streusel topping separate to maintain its crunch, if possible.
Freezing
This casserole freezes beautifully both before and after baking. Assemble the dish in a freezer-safe container and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator. Baked leftovers can be frozen too, great for an easy breakfast later on.
Reheating
To reheat, warm individual portions in the microwave for about 1 to 2 minutes or in a 350°F oven for 15 to 20 minutes until heated through. For crispier tops, quick oven reheating is best. A gentle drizzle of syrup freshens the flavors perfectly.
FAQs
Can I use another type of bread instead of sourdough?
Absolutely! While sourdough’s tang and sturdy texture make it ideal, you can also use other crusty breads like French bread or a rustic boule. Just make sure the bread is hearty enough to absorb the custard without turning mushy.
How far in advance can I prepare this casserole?
You can assemble it up to 12 hours ahead for an overnight soak, or freeze it for up to 2 months if you want to prepare even earlier. Just remember to thaw thoroughly before baking if frozen.
Can I make this recipe dairy-free?
To adapt it for dairy-free needs, use a non-dairy milk like almond or oat milk, a plant-based butter substitute for browning, and dairy-free cream cheese alternatives. The texture and flavor will be slightly different but still delicious.
Is the lemon cream cheese swirl necessary?
It’s the heart of this recipe! The lemon cream cheese swirl adds a bright, tangy contrast that elevates the casserole beyond classic French toast. Skipping it means missing out on those memorable fresh notes.
Why bake the bread cubes before assembling?
Drying out the bread cubes first prevents the casserole from becoming soggy. It helps the bread soak up the custard evenly and ensures a tender, custardy inside with a bit of structure, instead of mush.
Final Thoughts
You simply must try making this Sourdough French Toast Casserole with Lemon Cream Cheese Swirl and Apple Cinnamon Streusel Recipe for your next brunch or holiday breakfast. It’s a delightful combination of textures and flavors that feels indulgent yet wholesome. Once you taste that creamy lemon swirl paired with crunchy cinnamon streusel on buttery sourdough, you’ll understand why this recipe has a special place in my heart. So go ahead, give it a whirl—you might just find your newest favorite breakfast tradition!
Print
Sourdough French Toast Casserole with Lemon Cream Cheese Swirl and Apple Cinnamon Streusel Recipe
- Prep Time: 8h 10m
- Cook Time: 45m
- Total Time: 8h 55m
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sourdough French Toast Casserole is a luscious, make-ahead breakfast treat featuring custard-soaked sourdough bread with a tangy cream cheese swirl and a crunchy oat-almond streusel topping. Perfect for a crowd, this dish combines the nutty flavor of browned butter with warm cinnamon and lemon zest, delivering a comforting yet bright flavor profile. The long refrigeration allows for deep custard infusion, producing a silky texture with a golden, crisp finish.
Ingredients
Bread and Butter
- 1½ pounds sourdough bread, crusts removed, cut into 1″ cubes
- 4 tablespoons unsalted butter
Custard Mixture
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Zest of 1 lemon (about 1 teaspoon)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- Zest of ½ lemon
- 1 teaspoon lemon juice
Oat-Almond Streusel Topping
- 1 cup old-fashioned oats
- ¼ cup sliced almonds
- 2 tablespoons brown sugar, packed
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
Instructions
- Toast the Bread Cubes: Preheat oven to 350°F. Spread the sourdough cubes on a baking sheet and bake for 10 minutes, stirring halfway through until the cubes lose their sheen and look dry but not browned. This prevents gummy texture and promotes even custard absorption.
- Prepare Browned Butter: In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Swirl the butter until it foams and turns a rich brown color, about 3 to 4 minutes. Immediately pour into a heat-proof bowl to stop cooking and capture nutty flavor.
- Make Custard Mixture: In a large bowl, vigorously whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, almond extract, lemon zest, ground cinnamon, and kosher salt. Gradually whisk in the warm browned butter until smooth.
- Prepare Cream Cheese Mixture: Beat together softened cream cheese, powdered sugar, lemon zest, and lemon juice in a separate bowl until smooth and lump-free for a tangy swirl.
- Assemble the Casserole Layers: Lightly butter a 9×13-inch baking dish. Press half the toasted sourdough cubes evenly in the bottom. Dollop half the cream cheese mixture in six spots and gently swirl with a knife. Pour half the custard over this layer. Repeat layering with remaining bread, cream cheese, and custard, pressing lightly to submerge bread.
- Refrigerate to Soak: Cover the casserole tightly and refrigerate for 8 to 12 hours to let custard fully infuse the bread for silky texture. For make-ahead, freeze in a freezer-safe dish and thaw in fridge 24 hours before baking.
- Make Streusel Topping: In a bowl, combine oats, sliced almonds, brown sugar, and ground cinnamon. Drizzle melted butter and honey, stir to coat. Chill streusel until ready to bake; it will form clusters.
- Bake the Casserole: Preheat oven to 350°F. Uncover casserole and sprinkle streusel evenly over top. Bake 45 to 50 minutes until edges are golden and center is set but slightly wobbly. Tent with foil if browning too fast.
- Rest and Serve: Let casserole rest 10 minutes after baking to help custard firm up, then slice and serve.
Notes
- Removing crusts from the bread helps create a softer texture and prevents toughness on the edges.
- Browned butter adds a rich, nutty flavor that elevates the custard.
- Refrigeration time is essential for maximum custard absorption and silky consistency.
- Make ahead by assembling and freezing; thaw completely before baking.
- Streusel topping adds a delightful crunchy contrast.
- Use day-old sourdough bread for best texture and absorption.
- If the casserole browns too quickly, tent with foil to prevent burning.
