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Maple French Toast Casserole

I am going to be honest with you right from the start. This Maple French Toast Casserole is REALLY good. Extremely good. Even frozen as leftovers. But, I only make it about 3 times a year-Christmas, Easter, and Valentine’s Day. The reason? It's really bad for you. I don’t want you to go into this recipe thinking it’s healthy, like my usual posts. But even if this recipe is a bit of an indulgence, it tastes oh, so good.

To make the recipe for Maple French Toast Casserole, you need to start the day before. It has to soak in the fridge overnight, and then bake the next day. So, without further ado, here’s the recipe.

Maple French Toast Casserole


  • 1 loaf french bread, cubed
  • 8 oz. softened cream cheese
  • 2 T. Sterling Valley Maple maple sugar
  • 2 ¼ cups milk
  • ⅔ cup Sterling Valley Maple Robust Syrup
  • 8 eggs
  • 2 t. vanilla
  • ¾ t. cinnamon
Streusel topping ingredients:
  • ⅓ cup Sterling Valley Maple maple sugar
  • ⅓ cup flour
  • ½ t. Cinnamon
  • 6 T cold butter, cubed



  1. Grease a 9 x 13 pan and spread half of the bread cubes in the bottom.
  2. Mix cream cheese, 2 T. maple sugar, and ¼ t. vanilla together, and then drop random spoonfuls on the bread in the pan.
  3. Layer remaining bread on top.
  4. Whisk together eggs, milk, maple syrup, cinnamon, and remaining vanilla. Pour on top of bread, and refrigerate overnight.
Casserole Ready to Go in the Refrigerator (no Streusel on top)

Ready to go in the refrigerator (no streusel on top)

  1. Directly before you are ready to bake the casserole, mix the streusel and sprinkle on top.
Casserole out of the fridge with streusel on top, ready to be baked
Out of the fridge, with streusel on top, ready to be baked (don’t worry if the butter isn’t well-combined with the rest of the streusel; they will blend upon melting)

  1. Bake at 350 degrees for 45-55 minutes, until there are no pockets of uncooked egg.
Finished Casserole
Out of the oven and ready to enjoy. Tastes great with our Bourbon Barrel-Aged Maple Syrup!

I hope you enjoy this decadent recipe. Since Valentine’s Day is on a Sunday this year, it’s the perfect time to make a wonderful brunch for your love. 


Sterling Valley Maple Resident Chef

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