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Best Cozy Overnight Cinnamon Roll French Toast Bake

cinnamon roll french toast bake - featured image
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A make-ahead breakfast casserole that combines the flavors of cinnamon rolls and French toast. Assemble it the night before, let the bread soak up the custard while you sleep, and wake up to a warm, indulgent breakfast that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1 loaf (about 16 ounces) challah or brioche bread, cut into 1-inch cubes (day-old or slightly stale works best)
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 2 tablespoons milk (or more as needed for drizzling consistency)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Cut the loaf of challah or brioche into 1-inch cubes. Spread the cubes evenly in a greased 9×13-inch baking dish.
  2. In a large mixing bowl, whisk together the 8 eggs until broken up and slightly frothy. Add the 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk until fully combined and smooth.
  3. In a medium bowl, combine the 1/2 cup softened butter, 1 cup packed brown sugar, 2 tablespoons cinnamon, and 1/4 teaspoon salt. Mash together with a fork or spatula until it forms a thick, spreadable paste.
  4. Pour the custard evenly over the bread cubes in the baking dish. Gently press down on the bread with a spatula to help it soak up the liquid. Drop spoonfuls of the cinnamon butter mixture all over the top of the bread.
  5. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or up to 24 hours.
  6. When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the fridge and let it sit on the counter for 15-20 minutes while the oven heats.
  7. Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set (it should jiggle slightly in the very middle, like a cheesecake, but not be liquidy).
  8. While the French toast bakes, make the cream cheese drizzle: In a small bowl, beat the 4 ounces softened cream cheese until smooth. Add the 1/4 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. Whisk until smooth and pourable. Add more milk if too thick, or more powdered sugar if too thin.
  9. Let the baked French toast rest for 5-10 minutes after coming out of the oven. Drizzle the cream cheese mixture over the top, cut into squares, and serve warm.

Notes

For best results, use day-old challah or brioche. The overnight rest is crucial for the bread to fully absorb the custard. Don’t skip the salt—it balances the sweetness. Let the dish rest after baking for clean slices. Double the cream cheese drizzle if desired. For variations, try adding apples, pumpkin puree, or chocolate chips.

Nutrition

Keywords: overnight french toast, cinnamon roll french toast, breakfast casserole, make-ahead breakfast, holiday breakfast, brunch recipe, cinnamon roll bake

Find it online: https://jollyfork.com/best-cozy-overnight-cinnamon-roll-french-toast-bake/