Cinnamon Roll French Toast

Yield: 8 servings
Prep Time: 20 minutes (plus optional 4-hour or overnight chilling)
Cook Time: 45-55 minutes
Total Time: 1 hour 5 minutes (plus optional chilling time)

Recipe Intensity: Easy. This is a one-pan recipe that requires no advanced cooking skills. The most complex step is making a simple swirl, and the optional overnight rest makes morning preparation effortless.

Ingredients

For the French Toast Base:

1 (16-ounce) loaf of challah or brioche bread, cut into 1-inch cubes (about 10-12 cups)
6 large eggs
1 ½ cups (360ml) whole milk
1 cup (240ml) heavy cream
⅓ cup (67g) granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon fine sea salt

For the Cinnamon Swirl:

½ cup (115g) unsalted butter, softened
½ cup (100g) light brown sugar, packed
2 tablespoons all-purpose flour
1 ½ tablespoons ground cinnamon
¼ teaspoon ground nutmeg (optional)

For the Cream Cheese Glaze:

4 ounces (113g) full-fat cream cheese, softened
¾ cup (90g) confectioners’ sugar, sifted
¼ cup (60ml) whole milk or heavy cream
1 teaspoon pure vanilla extract
Pinch of salt

Instructions

1. Prepare the Bread and Pan:

Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray. Spread the cubed challah or brioche bread evenly in the dish. If you have a day-old loaf, that’s perfect! If not, fresh bread works just fine.

2. Create the Cinnamon Swirl:

In a medium bowl, combine the softened butter, brown sugar, flour, cinnamon, and nutmeg (if using). Use a fork or hand mixer to blend until it forms a thick, spreadable paste.

3. Assemble the Casserole:

Drop small spoonfuls of the cinnamon butter mixture evenly over the entire surface of the bread. Using a butter knife or the back of a spoon, gently swirl the mixture into the top layer of bread cubes. You don’t need to mix it in completely; marbled pockets of cinnamon sugar will create a delightful result.

4. Make the Custard:

In a large bowl, whisk the eggs vigorously until they are well beaten and uniform in color. Add the whole milk, heavy cream, granulated sugar, vanilla extract, and salt. Continue to whisk until the mixture is completely smooth and the sugar has dissolved.

5. Combine and Rest:

Slowly and evenly pour the custard mixture over the prepared bread and cinnamon swirl in the baking dish. Use a spatula to gently press down on the bread, ensuring every cube gets soaked in the custard.
For the best results, cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This crucial step allows the bread to fully absorb the custard, resulting in an unbelievably rich and uniform texture without any dry spots.

6. Bake to Perfection:

Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator while the oven heats. Bake, uncovered, for 45-55 minutes. The bake is done when the top is deep golden brown, the edges are bubbling, and the center is set (it shouldn’t jiggle excessively when you shake the pan).

7. Prepare the Glaze:

While the French toast bakes, make the cream cheese glaze. In a medium bowl, using a hand mixer or a vigorous whisk, beat the softened cream cheese until smooth. Gradually add the sifted confectioners’ sugar, milk, vanilla, and salt. Beat until you achieve a smooth, drizzle-able consistency. Add more milk, a teaspoon at a time, if the glaze is too thick.

8. Serve and Enjoy:

Remove the Cinnamon Roll French Toast Bake from the oven and let it rest for 5-10 minutes before serving. This allows the custard to set further. Drizzle the entire dish generously with the cream cheese glaze right before serving. Slice into squares and enjoy the warm, spiced, and creamy perfection.

Notes & Tips

Bread is Key: The rich, eggy structure of challah or brioche is ideal for absorbing the custard without falling apart. A sturdy French bread or even croissants can also be used.
Avoid Soggy Bottom: Ensuring your oven is fully preheated before baking is key to achieving the perfect texture throughout.
Make it Your Own: Feel free to add ½ cup of chopped pecans or walnuts to the cinnamon swirl for a delightful crunch. A handful of raisins stirred in with the bread cubes is also a classic addition.
Don’t Skip the Chill: The chilling step is highly recommended for a custardy, cohesive bake. If you’re in a pinch, a minimum of 30 minutes will suffice, but the longer soak is transformative.
Reheating: Leftovers reheat wonderfully. Cover with foil and warm in a 300°F (150°C) oven for 15-20 minutes, or microwave individual portions for 60-90 seconds.

Nutrition Information

Please note: This is an estimated nutritional calculation based on the listed ingredients and is intended as a guideline only. Values may vary based on specific brands and portion sizes.

Serving Size: 1 slice (⅛ of the recipe)
Calories: 585
Total Fat: 32g

Saturated Fat: 18g
Trans Fat: 1g
Cholesterol: 235mg
Sodium: 420mg
Total Carbohydrates: 62g
Dietary Fiber: 2g
Total Sugars: 40g
Includes 35g Added Sugars
Protein: 13g