Overnight Cinnamon Roll French Toast Casserole

Name: Overnight Cinnamon Roll French Toast Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 8

breakfast make-ahead casserole cinnamon sweet brunch crowd-pleaser holiday-breakfast

Breakfast

Transform ordinary bread into an extraordinary breakfast casserole with layers of cinnamon sugar and a rich custard base. This make-ahead dish is perfect for feeding a crowd with minimal morning effort.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 45

Ingredients

450g1 lb day-old French bread or brioche, cut into 2.5cm cubes
225g8 oz cream cheese, softened and cubed
88 large eggs
500ml2 cups whole milk
125ml1/2 cup heavy cream
80ml1/3 cup pure maple syrup
2 tsp2 tsp vanilla extract
115g1/2 cup unsalted butter, melted
200g1 cup packed brown sugar
2 tbsp2 tbsp ground cinnamon
1/4 tsp1/4 tsp ground nutmeg
1/2 tsp1/2 tsp salt
60g1/2 cup all-purpose flour
100g1 cup chopped pecans (optional)

Instructions

Butter a 9x13 inch (23x33cm) baking dish. Arrange half of the 450g1 lb day-old French bread or brioche cubes in the dish. Scatter 225g8 oz cream cheese cubes evenly over the bread, then top with remaining bread cubes.
In a large bowl, whisk together 88 large eggs, 500ml2 cups whole milk, 125ml1/2 cup heavy cream, 80ml1/3 cup pure maple syrup, 2 tsp2 tsp vanilla extract, and 1/2 tsp1/2 tsp salt until well combined.
Pour the egg mixture evenly over the bread, pressing down gently with a spatula to ensure all bread is moistened. Cover tightly with plastic wrap and refrigerate overnight or at least 4 hours.
For the topping, combine 115g1/2 cup unsalted butter, 200g1 cup packed brown sugar, 2 tbsp2 tbsp ground cinnamon, 1/4 tsp1/4 tsp ground nutmeg, and 60g1/2 cup all-purpose flour in a bowl. Mix until crumbly. Stir in 100g1 cup chopped pecans (optional) if using. Store in a covered container in the refrigerator.
In the morning, preheat oven to 175°C (350°F). Remove casserole from refrigerator and let stand at room temperature for 30 minutes.
Sprinkle the cinnamon topping evenly over the casserole. Cover with foil and bake for 30 minutes.
Remove foil and continue baking for 15-20 minutes until golden brown and center is set but still slightly jiggly.
Let rest for 10 minutes before serving. Dust with powdered sugar and serve with additional maple syrup if desired.

Ingredients

id: french_bread metric: 450g imperial: 1 lb name: day-old French bread or brioche, cut into 2.5cm cubes
id: cream_cheese metric: 225g imperial: 8 oz name: cream cheese, softened and cubed
id: eggs metric: 8 imperial: 8 name: large eggs
id: whole_milk metric: 500ml imperial: 2 cups name: whole milk
id: heavy_cream metric: 125ml imperial: 1/2 cup name: heavy cream
id: maple_syrup metric: 80ml imperial: 1/3 cup name: pure maple syrup
id: vanilla metric: 2 tsp imperial: 2 tsp name: vanilla extract
id: butter metric: 115g imperial: 1/2 cup name: unsalted butter, melted
id: brown_sugar metric: 200g imperial: 1 cup name: packed brown sugar
id: cinnamon metric: 2 tbsp imperial: 2 tbsp name: ground cinnamon
id: nutmeg metric: 1/4 tsp imperial: 1/4 tsp name: ground nutmeg
id: salt metric: 1/2 tsp imperial: 1/2 tsp name: salt
id: flour metric: 60g imperial: 1/2 cup name: all-purpose flour
id: pecans metric: 100g imperial: 1 cup name: chopped pecans (optional)

Instructions

Butter a 9x13 inch (23x33cm) baking dish. Arrange half of the {french_bread} cubes in the dish. Scatter {cream_cheese} cubes evenly over the bread, then top with remaining bread cubes.
In a large bowl, whisk together {eggs}, {whole_milk}, {heavy_cream}, {maple_syrup}, {vanilla}, and {salt} until well combined.
Pour the egg mixture evenly over the bread, pressing down gently with a spatula to ensure all bread is moistened. Cover tightly with plastic wrap and refrigerate overnight or at least 4 hours.
For the topping, combine {butter}, {brown_sugar}, {cinnamon}, {nutmeg}, and {flour} in a bowl. Mix until crumbly. Stir in {pecans} if using. Store in a covered container in the refrigerator.
In the morning, preheat oven to 175°C (350°F). Remove casserole from refrigerator and let stand at room temperature for 30 minutes.
Sprinkle the cinnamon topping evenly over the casserole. Cover with foil and bake for 30 minutes.
Remove foil and continue baking for 15-20 minutes until golden brown and center is set but still slightly jiggly.
Let rest for 10 minutes before serving. Dust with powdered sugar and serve with additional maple syrup if desired.

Tips

Bread Selection: Day-old bread works best as it absorbs the custard without becoming too soggy. Challah or cinnamon swirl bread make delicious alternatives.

Make-Ahead Magic: This casserole must be prepared the night before, making it perfect for holidays or when hosting brunch. The overnight soak ensures perfect texture.

Cream Cheese Distribution: Cut cream cheese into small cubes and freeze for 15 minutes before adding to ensure even distribution throughout the casserole.

Serving Suggestions: Garnish with fresh berries, whipped cream, or a drizzle of cream cheese glaze for extra indulgence.

Storage: Leftovers keep for 3 days refrigerated. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 150°C (300°F) oven.