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Easy Overnight Cream Cheese French Toast Bake
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Easy Overnight Cream Cheese French Toast Bake

An Easy Overnight Cream Cheese French Toast Bake, packed full of strawberries, raspberries, grapes, banana, blueberries and a rich custard poured over bagel chunks.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: Canadian
Servings: 4 - 6 servings
Author: Emma

Ingredients

  • 3 bagels cut up into 1 inch chunks
  • 225 grams cream cheese - cubed 1 cup or 8 ounces
  • 10 raspberries - halved
  • 10 strawberries - halved
  • 150 grams blueberries 1 cup
  • 1 large banana - sliced
  • 10 red grapes - halved
  • 240 millilitres double / heavy cream 1 cup
  • 120 millilitres milk 1/2 cup
  • 3 large eggs
  • 60 millilitres pure maple syrup 1/4 cup
  • 1 teaspoon vanilla extract
  • 3 tablespoons chopped mixed nuts
  • 3 tablespoons light brown sugar

Optional rhubarb compote

  • 1 large stalk of rhubarb - thinly sliced
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Instructions

  • Lightly grease a 9 inch square or round dish. Arrange half of the bagel chunks in the bottom of the dish.
  • Layer the cream cheese cubes over the bread and then layer half of your fruit on top of the cream cheese.
  • Top with the remaining bagel cubes.
  • In a large jug lightly whisk together the cream, milk, eggs, maple syrup and vanilla extract together until they are well combined.
  • Pour all the liquid evenly over the bagel cubes. Gently press the cubes down so they can fully absorb all the custard mixture.
  • Top with the remaining fruit.
  • Sprinkle the chopped nuts and brown sugar evenly over the top.
  • Cover the dish with foil and place it in the fridge overnight or a minimum of 6 hours.
  • In the morning remove your pan from the fridge and heat your oven to 180C / 350F / Gas mark 4.
  • Once your oven is up to temperature place the pan into your oven with the foil still on for 30 minutes.
  • After the 30 minutes remove the foil and bake for a further 25 to 30 minutes until it is crisp and golden on top.
  • Take it out of the oven once ready and allow to cool for 5 minutes before serving and enjoying.

Rhubarb compote

  • If you wish to make the rhubarb compote I recommend making it the night before when you are making the bake.
  • Place everything in a small pan and gently heat until the rhubarb starts to break down and the compote thickens slightly. This will take about 10 minutes.
  • Then allow to fully cool down to room temperature and place in the fridge till needed.
  • The compote will keep, covered in the fridge for up to 3 days.

Notes

1. Place any uneaten bake back in the fridge once it is at room temperature, covered and reheat at the same temperature for 15 minutes covered with foil.2. Eat within 24 hours.