Save to Pinterest My friend Sarah texted me at 11 PM on a Friday asking if I could make something special for her book club brunch the next morning. I had exactly one loaf of brioche in my freezer and a block of cream cheese, so I improvised what would become my most-requested casserole. The magic happened when I drizzled caramel on the bottom and let it all soak together overnight, transforming simple ingredients into something that tasted like we'd spent hours in the kitchen when really, the work was mostly just waiting.
That first book club brunch, I was genuinely nervous as I pulled the casserole from the oven and the kitchen filled with this incredible smell of caramelized sugar and cinnamon. When I cut into it and saw the golden cubes of brioche, the pockets of cream cheese, and that glossy caramel showing through, I knew I'd stumbled onto something real. Three of the four women asked for the recipe before they'd finished their first bite, and one kept coming back for seconds even though she'd already eaten two pastries from the bakery box I'd also brought.
Ingredients
- Brioche or challah bread (1 loaf, about 500 g, cut into 1-inch cubes): These breads have enough structure to soak up custard without falling apart, and their slight sweetness complements the caramel beautifully.
- Cream cheese (225 g, softened): Let it sit on the counter for 30 minutes before you use it, or those dollops will be lumpy and frustrating.
- Eggs (6 large): They're your binder, so don't skimp or try to use fewer.
- Whole milk (360 ml): The fat content matters here; skim milk makes the custard feel thin and sad.
- Heavy cream (120 ml for custard, plus 60 ml for caramel): This is where richness lives, and you'll taste the difference if you use half-and-half instead.
- Granulated sugar (120 g): Balanced with the caramel's sweetness so the whole thing doesn't taste like a dessert disguised as breakfast.
- Vanilla extract (2 tsp): Use the real stuff; imitation vanilla leaves a weird aftertaste that'll haunt you.
- Ground cinnamon (½ tsp plus 1 tsp for topping): Freshly ground is noticeably better, though ground from a tin works fine too.
- Salt (pinch): It brightens everything and keeps it from being one-note sweet.
- Light brown sugar (200 g, packed): The molasses in brown sugar gives the caramel more depth than granulated would.
- Unsalted butter (120 g): Salted butter will throw off the seasoning balance, so don't get lazy here.
Instructions
- Make the caramel:
- Combine brown sugar and butter in a saucepan over medium heat, stirring constantly for about 2 to 3 minutes until it's smooth and bubbling at the edges. Remove from heat, pour in the heavy cream, and stir gently until it comes together, watching as the bubbles calm down.
- Build the bottom layer:
- Pour your caramel into the bottom of a greased 9x13-inch baking dish, then scatter half the bread cubes evenly over it. Don't press them down; let them sit where they land.
- Add the cream cheese:
- Beat softened cream cheese in a bowl until it's smooth, then drop spoonfuls across the bread layer, spreading some gently but leaving others as little dollops that'll melt into pockets during baking.
- Layer the rest:
- Top everything with your remaining bread cubes, distributing them so you've got bread hitting every corner of the dish.
- Make the custard:
- Whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt in a large bowl until completely smooth. Pour it evenly over all the layers, then press gently on the bread with the back of a spoon so it actually absorbs the liquid instead of floating on top.
- Chill overnight:
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is ideal. This is when the magic happens; the bread gets tender and everything melds together.
- Prepare to bake:
- Preheat your oven to 350°F and let the casserole sit on the counter for 20 to 30 minutes while it comes closer to room temperature. Mix together the 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl.
- Top and bake:
- Sprinkle the cinnamon sugar evenly over the casserole, then slide it into the oven uncovered for 40 to 45 minutes. You're looking for it to be puffed and golden on top with a gentle jiggle in the center that's almost set, not completely still.
- Rest before serving:
- Let it cool for 10 minutes so the custard sets up properly and won't run all over the plate. Serve it warm with extra caramel sauce drizzled on top if you're feeling decadent.
Save to Pinterest I brought this casserole to my mom's birthday brunch last spring, and she actually teared up when she tasted it, which was embarrassing and wonderful all at once. It became the thing she asked me to make every single time she hosted something after that, until eventually I just taught her how to make it herself so she could have it whenever she wanted.
The Caramel Conversation
Everyone's nervous about making caramel, but it's honestly just sugar and butter getting cozy over medium heat. The key is not abandoning it while it's cooking; stand there and stir every 15 seconds or so, and you'll see it go from granular to smooth to glossy. When you add the cream at the end, it'll bubble up dramatically like you've done something wrong, but you haven't; just keep stirring gently and it'll calm down into this amber, silky sauce that's going to make the whole dish sing.
Why Overnight Actually Matters
The overnight chill isn't just a suggestion or a convenience thing; it's the whole reason this casserole works instead of just being bread swimming in custard. The brioche cubes slowly absorb the egg mixture, and everything starts melding together into this cohesive, tender dish rather than separate components. If you're in a rush and only chill it for 3 hours, you'll notice it immediately when you cut into it—the bread will be soggier on the edges and drier in the middle instead of evenly custardy throughout.
Make It Your Own
This casserole is honestly a blank canvas if you want it to be, and some of my favorite versions have come from experimenting with what was in my pantry. I've made it with pecans scattered between the layers for a buttery crunch, and once I drizzled some of the caramel between the bread and cream cheese layers instead of just at the bottom, which was revelatory. The custard base is forgiving enough that you can play around without breaking it, as long as you're not adding anything too wet.
- Chopped pecans or walnuts between the bread layers add a textural contrast that makes every bite interesting.
- A splash of bourbon or maple liqueur stirred into the caramel takes it from special to unforgettable.
- Toasted coconut flakes sprinkled on top right before baking give it a tropical edge that somehow works.
Save to Pinterest This is the kind of recipe that makes people feel cared for, which is really what cooking is all about. Make it once and you'll understand why it keeps showing up on my brunch table every time I'm feeding people I love.
Recipe Questions & Answers
- → Can I use different bread?
Brioche and challah work best due to their rich, eggy structure and ability to absorb custard without falling apart. French bread makes a suitable alternative, though the texture will be slightly less tender.
- → How long should it refrigerate?
Overnight chilling (8-12 hours) is ideal for maximum absorption. If you're short on time, a minimum of 6 hours works, but the bread benefits from the extended soak.
- → Can I prepare this ahead?
Absolutely. Assemble everything the night before and refrigerate. In the morning, let it sit at room temperature while the oven preheats, then bake. It actually improves with the overnight rest.
- → Why is my caramel hard?
The caramel should remain soft and gooey after baking. If it hardened, the sugar may have cooked too long initially. Next time, remove from heat as soon as the butter and brown sugar are smoothly combined.
- → Can I freeze this?
Yes, freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What toppings work well?
Fresh berries, powdered sugar, maple syrup, or whipped cream complement the richness. Chopped pecans between layers add satisfying crunch and nutty flavor.