Cinnamon Roll French Toast Casserole (Printable)

Fluffy brioche, cinnamon swirl, and cream cheese glaze combine for a decadent breakfast or brunch dish.

# Components:

→ Bread

01 - 1 large loaf (approximately 500g) brioche or challah bread, cut into 1-inch cubes (about 10 cups)

→ Custard

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt

→ Cinnamon Swirl

10 - 1/2 cup unsalted butter, melted
11 - 1/2 cup light brown sugar, packed
12 - 1 tablespoon ground cinnamon

→ Cream Cheese Glaze

13 - 4 ounces cream cheese, softened
14 - 1 cup powdered sugar
15 - 3-4 tablespoons milk
16 - 1/2 teaspoon pure vanilla extract

# Directions:

01 - Grease a 9x13-inch baking dish. Arrange the cubed bread evenly within the prepared dish.
02 - In a large mixing bowl, vigorously whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
03 - Pour the prepared custard mixture evenly over the bread cubes, applying light pressure to ensure all bread pieces are fully saturated.
04 - In a small bowl, combine the melted unsalted butter, packed light brown sugar, and ground cinnamon, mixing to create a thick paste.
05 - Dollop spoonfuls of the cinnamon swirl mixture over the soaked bread cubes. Gently swirl the mixture into the bread using a knife to create a marbled appearance.
06 - Cover the baking dish and refrigerate for a minimum of 2 hours, or preferably overnight, to allow flavors to meld and bread to fully absorb the custard.
07 - Preheat your oven to 350°F (175°C). Remove the casserole from refrigeration and allow it to stand at room temperature for 20 minutes before baking.
08 - Bake the casserole uncovered for 40–45 minutes, or until it achieves a golden-brown hue and the center is set firm.
09 - While the casserole is baking, prepare the glaze. Beat the softened cream cheese until smooth, then incorporate the powdered sugar, vanilla extract, and milk, whisking until a pourable consistency is achieved.
10 - Once baked, generously drizzle the warm casserole with the prepared cream cheese glaze before serving.

# Expert Advice:

01 -
  • Ready in just over an hour with minimal hands-on time
  • Perfect for meal prep with overnight preparation option
  • Combines the best flavors of cinnamon rolls and French toast in one dish
  • Uses simple ingredients most bakers already have on hand
  • Great for feeding a crowd with generous 8 serving yield
02 -
  • Can be prepared the night before for easy morning baking
  • Perfect for holiday mornings when time is limited but expectations are high
  • Each serving provides a satisfying balance of protein and carbohydrates
  • The casserole reheats beautifully for weekday breakfasts
  • Versatile recipe that welcomes customization with fruits or nuts
03 -
  • Always use slightly stale bread for the best texture. If your bread is fresh, cube it and leave it out uncovered for a few hours or toast it lightly in the oven. This prevents the casserole from becoming soggy.
  • The custard ratio in this recipe is carefully calculated for the perfect texture. If substituting bread types, maintain the same volume (about 10 cups of cubed bread) rather than going by weight.
  • Finally, don't rush the baking process. The casserole should be set but still have a slight jiggle in the center when you remove it from the oven, as it will continue cooking for a few minutes from residual heat.
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