Description
Cinnamon Roll French Toast Casserole with decadent cinnamon rolls, eggs, milk, and maple syrup. A comforting and crowd-pleasing breakfast delight.
Ingredients
Scale
- 1 loaf (16 oz/450g) day-old brioche or challah bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups (480ml) whole milk
- ½ cup (120ml) heavy cream
- ¾ cup (150g) granulated sugar
- 2 tablespoons vanilla extract
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup (150g) brown sugar, packed
- ¼ cup (55g) unsalted butter, melted
- 2 tablespoons ground cinnamon
- 4 oz (115g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare the Baking Dish Generously butter a 9×13 inch baking dish, making sure to get into all corners and up the sides. This prevents sticking and helps create those desirable crispy edges that everyone fights over. If you’re planning to refrigerate overnight, use a ceramic or glass dish that can handle temperature changes without cracking.
- Step 2: Prepare the Bread Cut your brioche or challah bread into 1-inch cubes. If your bread isn’t already day-old, spread the cubes on a baking sheet and dry them in a 200°F oven for about 10 minutes. The bread should be dry but not toasted. Transfer half of the bread cubes to your prepared baking dish.
- Step 3: Create the Cinnamon Swirl Mixture In a medium bowl, whisk together the brown sugar, melted butter, and cinnamon until well combined. The mixture should resemble wet sand and smell wonderfully aromatic. Drizzle half of this mixture over the bread cubes already in the baking dish, using a spoon to distribute it evenly.
- Step 4: Add Remaining Bread and Cinnamon Add the remaining bread cubes to the baking dish, creating an even layer. Drizzle the rest of the cinnamon swirl mixture on top, again distributing it evenly to ensure every serving gets that delicious cinnamon flavor.
- Step 5: Prepare the Custard In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until completely smooth. Take your time with this step to ensure the eggs are fully incorporated and the mixture is homogeneous.
- Step 6: Combine and Rest Pour the custard mixture evenly over the bread cubes, pressing down gently with a spatula to help the bread absorb the liquid. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight (up to 12 hours) for best results.
- Step 7: Bake to Perfection When ready to bake, preheat your oven to 350°F (175°C). If the casserole has been refrigerated overnight, let it sit at room temperature for 30 minutes. Bake for 45-55 minutes until puffed, golden brown, and set in the center. A knife inserted in the middle should come out clean.
- Step 8: Prepare the Cream Cheese Glaze While the casserole is baking, beat the softened cream cheese until smooth. Add powdered sugar gradually, then whisk in milk and vanilla until you achieve a pourable consistency. If the glaze seems too thick, add more milk a teaspoon at a time.
- Step 9: Serve Warm Allow the Cinnamon Roll French Toast Casserole to cool for 10-15 minutes before drizzling with the cream cheese glaze. This cooling period allows the casserole to set while still serving it warm. Cut into squares and serve with additional warm maple syrup if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square
- Calories: 380 calories
- Sugar: 30 grams
- Sodium: 320 mg
- Fat: 16 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 9 grams
- Cholesterol: 195 mg