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Ultra close-up macro of golden baked overnight cinnamon roll french toast casserole drizzled with warm cream cheese glaze

Overnight Cinnamon Roll French Toast Casserole

Tender cubes of buttery brioche bread soaked overnight in a rich vanilla-spiced custard, layered with buttery cinnamon brown sugar crumble, and drizzled with luscious cream cheese glaze. The ultimate stress-free holiday and weekend brunch bake that feeds a crowd with zero morning prep!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 460
Ingredients Method Nutrition

Ingredients
  

Brioche & Rich Custard Base
  • 1 loaf (approx 14-16 oz) all-butter brioche bread or challah cut into 1-inch cubes and lightly day-old
  • 8 large eggs room temperature, lightly beaten
  • 2 cups whole milk or half-and-half for extra richness
  • 1/2 cup heavy whipping cream adds velvety bakery texture
  • 1/4 cup pure maple syrup or granulated cane sugar
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon Saigon cinnamon preferred
  • 1/4 tsp ground nutmeg freshly grated
  • 1/4 tsp fine sea salt balances sweetness
Buttery Cinnamon Roll Swirl Streusel
  • 6 tbsp unsalted butter melted and slightly cooled
  • 1/2 cup dark brown sugar packed
  • 1 tbsp ground cinnamon
  • 1/4 cup all-purpose flour creates crispy streusel ridges
Warm Cream Cheese Glaze
  • 4 oz cream cheese softened at room temperature
  • 3 tbsp unsalted butter softened
  • 1 cup powdered confectioners' sugar sifted
  • 1 tsp pure vanilla extract
  • 3-4 tbsp warm milk to reach pouring consistency

Method
 

Cube the Bread & Prep the Baking Dish
  1. Grease a standard 9x13-inch ceramic or glass baking dish generously with softened butter. Arrange the cubed brioche bread evenly throughout the baking dish in a snug, single-to-double layer.
Whisk the Spiced Custard
  1. In a large mixing bowl, whisk together the 8 eggs, whole milk, heavy whipping cream, pure maple syrup, vanilla extract, ground cinnamon, nutmeg, and sea salt until completely smooth and emulsified.
Soak the Bread (Overnight Chill)
  1. Pour the custard evenly over the cubed brioche bread, pressing down gently with a spatula to ensure every cube absorbs the custard. Cover tightly with foil and refrigerate for at least 4 hours, or ideally overnight (up to 14 hours).
Mix & Swirl the Cinnamon Streusel
  1. In the morning, preheat your oven to 350°F (175°C). In a small bowl, fork together the melted butter, brown sugar, cinnamon, and flour until crumbly. Uncover the casserole and crumble or swirl the cinnamon mixture evenly over top.
Bake to Golden Puffed Perfection
  1. Bake uncovered at 350°F (175°C) for 42 to 48 minutes, until the center is set (a knife inserted comes out clean with no raw custard), the edges are bubbling and caramelized, and the top is puffed and deep golden brown.
Whisk Glaze & Drizzle Warm
  1. While baking, beat softened cream cheese, butter, powdered sugar, vanilla, and warm milk with a whisk until silky and drizzlable. Let the baked casserole rest for 8 minutes, then generously drizzle the warm cream cheese glaze across the top. Slice and serve warm!

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 54gProtein: 11gFat: 23gSaturated Fat: 12gCholesterol: 225mgSodium: 390mgPotassium: 210mgFiber: 2gSugar: 29gVitamin A: 720IUVitamin C: 0.4mgCalcium: 145mgIron: 2.2mg

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