Breakfast / Donuts, danish & sticky buns
Overnight Cinnamon Roll French Toast Casserole
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Assemble it the night before, and the morning takes care of itself. The oven fills the house with cinnamon, everyone appears in their socks, and the cream cheese glaze goes on while the pan is still warm.
The short version
Toast brioche cubes, layer them with cinnamon sugar, pour over an egg custard and chill overnight. Bake at 350°F for 40 to 45 minutes with butter and more cinnamon sugar on top, then glaze with cream cheese icing. Don't skip toasting the bread.
What makes ours better
small changes, very loud compliments
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Dry out the bread first. Fresh bread turns to mush in a long soak. Ten minutes in a low oven makes the cubes thirsty, so they drink the custard and keep their shape.
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Split the cinnamon sugar. Half goes between the layers and half goes on top with melted butter. You get a cinnamon-roll swirl inside and a crackly, caramelized top.
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Soak overnight. Eight hours in the fridge lets the custard reach the center of every cube. The bake gives you a soft, set custard rather than eggy bread with dry spots.
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Glaze with cream cheese icing while warm. A little tang keeps the casserole from tasting only sweet, and it melts into the top as it cools.
What you need
check the pantry before you promise anyone
- Brioche or challah1 pound
- Eggs6 large
- Whole milk2 cups
- Heavy cream½ cup
- Granulated sugar¼ cup
- Vanilla extract1½ teaspoons
- Packed light brown sugar¾ cup
- Cream cheese4 ounces
Casserole
Cinnamon sugar
Topping and glaze
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Dry the bread
Heat the oven to 300°F. Spread the bread cubes on two sheet pans and bake 10 minutes, until dry on the outside but not browned. Let them cool while you prep.
Day-old bread works too. Leave the cubes out on the counter for a few hours instead.
About 10 min. Cook mode has a timer for this step.
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Mix the cinnamon sugar
Stir together the brown sugar, granulated sugar and cinnamon. Measure out half, about ½ cup, for the layer. The rest is for the top.
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Layer the pan
Butter a 9×13-inch baking dish. Spread half the bread in an even layer, sprinkle with the half of the cinnamon sugar you set aside, and cover with the rest of the bread.
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Pour over the custard
Whisk the eggs, milk, cream, ¼ cup sugar, vanilla and salt until smooth. Pour slowly over the bread, moving across the whole pan so every cube gets some. Press the cubes down gently with a spatula so they're submerged.
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Chill overnight
Cover tightly with foil or plastic wrap and refrigerate at least 8 hours and up to 24.
About 480 min. Cook mode has a timer for this step.
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Top and bake
Heat the oven to 350°F and take the casserole out for 20 minutes while it heats. Remove the cover. Sprinkle with the remaining cinnamon sugar and drizzle evenly with the melted butter. Bake 40 to 45 minutes, until the top is deep golden and the center is puffed and set, with a thermometer reading 160°F.
If a knife in the center comes out wet and eggy, give it 5 more minutes. Cover with foil if the top is darkening too fast.
About 45 min. Cook mode has a timer for this step.
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Make the glaze
While it bakes, beat the cream cheese and softened butter until smooth. Beat in the powdered sugar, vanilla and 3 tablespoons milk. Add milk a teaspoon at a time until the glaze runs off a spoon in a thick ribbon.
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Rest and glaze
Let the casserole cool 10 to 15 minutes, then pour the glaze across the top in a zigzag. Serve warm, scooping from the corners.
About 10 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Brioche and challah are best because they're rich and sturdy. Thick-sliced white sandwich bread also works. Avoid thin, soft sliced bread, which collapses.
- You can add 1 cup of chopped pecans between the layers. For a fruity version scatter 1 cup of diced apple on the bottom layer.
- If you want the real thing, see cinnamon rolls with overnight option and cream cheese icing. For plain French toast, see custard french toast with thick bread.
- Storage. Cover leftovers and refrigerate up to 4 days. Reheat portions in the microwave for 45 seconds or in a 350°F oven, covered, for 15 minutes. Freezes well unglazed for 2 months.
Questions, answered
asked and answered at the kitchen counter
Can I make cinnamon roll French toast casserole without soaking overnight?
Yes. Let it soak for at least 1 hour at room temperature, pressing the cubes down once or twice, then bake. The texture is a little less custardy, but it still works.
Why is my French toast casserole soggy?
Usually too much liquid or soft bread that wasn't dried. Use the amounts in this recipe, dry the cubes, and bake until the center reaches 160°F.
Can I use canned cinnamon rolls instead?
You can, but the texture changes. Cut two 8-count cans into quarters and use them in place of the bread, with the same custard. Bake about 35 minutes and use their icing.
How do I know when it's done?
The top is golden and puffed, the center doesn't jiggle, and a thermometer in the middle reads 160°F.
Can I assemble it two nights ahead?
No, go with up to 24 hours. After that the bread breaks down and the texture goes mushy.
Can I bake it right after assembling?
Only after a 1-hour rest. Bake straight from assembly and the center tends to stay wet.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.