Mort's French Toast with Cream Cheese

This baked French toast casserole is built for lazy weekend mornings. Cream cheese, eggs, half-and-half, and orange marmalade get blended together into a rich custard, poured over layers of challah bread, and soaked for at least an hour (overnight is even better). Then it bakes hands-free while you make coffee.

The cream cheese is what makes this version special. Blended into the custard, it adds a tangy richness that regular French toast can’t touch. The texture comes out somewhere between a bread pudding and a cheesecake, with a custardy interior and slightly golden top.

Orange marmalade blended right into the batter adds citrusy sweetness without needing maple syrup (though nobody would blame you for adding some). The bitter-sweet marmalade flavor pairs naturally with the rich cream cheese and eggy custard.

Challah is the bread of choice here, and for good reason. Its eggy, slightly sweet crumb absorbs the custard like a sponge without falling apart. Day-old challah works even better because it’s drier and soaks up more liquid.

Pro Tips

• Soak the assembled casserole for at least one hour, but overnight in the fridge is ideal. The longer the bread sits in the custard, the more evenly it absorbs and the creamier the finished texture.
• Use full-fat cream cheese, not light or whipped. It blends smoother and adds the richness that defines this dish.
• Sprinkle cinnamon generously on top before baking. It creates an aromatic, lightly spiced crust.
• Let it rest 5 minutes after baking before serving. It’s easier to portion and the center sets up.

Variations

• Swap orange marmalade for raspberry jam or strawberry preserves for a berry-forward version.
• Layer sliced bananas or thin apple slices between the bread layers for a fruity surprise.
• Top with powdered sugar and fresh berries after baking for a brunch-worthy presentation.