Caramel Cream Cheese French Toast (Printable Version)

Golden brioche layers with cream cheese and caramel, assembled the night before for effortless morning elegance.

# Ingredient List:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (about 18 oz)
02 - 8 oz cream cheese, softened
03 - 6 large eggs
04 - 1.5 cups whole milk
05 - 0.5 cup heavy cream
06 - 0.5 cup granulated sugar
07 - 2 tsp pure vanilla extract
08 - 0.5 tsp ground cinnamon
09 - Pinch of salt

→ Caramel Sauce

10 - 1 cup light brown sugar, packed
11 - 0.5 cup unsalted butter
12 - 0.25 cup heavy cream

→ Topping

13 - 2 tbsp granulated sugar
14 - 1 tsp ground cinnamon

# Step-by-Step Instructions:

01 - In a saucepan over medium heat, melt brown sugar and butter, stirring constantly until smooth and bubbling, about 2-3 minutes. Remove from heat and stir in heavy cream until fully combined. Pour the caramel sauce into the bottom of a greased 9x13-inch baking dish.
02 - Arrange half of the bread cubes evenly over the caramel layer.
03 - In a medium bowl, beat cream cheese until smooth. Drop spoonfuls of cream cheese over the bread layer, spreading gently but leaving some dollops.
04 - Top with remaining bread cubes.
05 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt until smooth. Pour evenly over the bread and cream cheese layers, pressing gently to soak.
06 - Cover tightly with plastic wrap and refrigerate overnight or at least 6 hours to allow the bread to absorb the custard.
07 - Preheat oven to 350°F. Remove casserole from refrigerator and let sit at room temperature for 20-30 minutes.
08 - In a small bowl, mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle evenly over the casserole.
09 - Bake uncovered for 40-45 minutes, or until puffed, golden, and set in the center. If browning too quickly, tent loosely with foil.
10 - Let cool for 10 minutes before serving. Serve warm, optionally with extra caramel sauce or fresh berries.

# Expert Advice:

01 -
  • You can do all the prep work the night before, which means sleeping in while the oven does the heavy lifting.
  • It feeds a crowd without making you feel like you're slaving away, and everyone thinks you're some kind of brunch wizard.
  • The caramel layer stays gooey and indulgent even after it bakes, pooling at the bottom like an edible treasure.
02 -
  • Stale bread is genuinely better here because fresh bread dissolves into mush, while day-old bread holds its shape and soaks up the custard like it's meant to.
  • Don't skip the overnight chill, no matter how hungry you are; the bread needs those hours to absorb the custard or you'll end up with wet bread on top and curdled liquid on the bottom.
03 -
  • If your casserole is browning too quickly on top but still jiggly in the center, lay a piece of foil loosely over it for the last 10 to 15 minutes of baking.
  • Leftover casserole reheats beautifully in a 300°F oven for about 20 minutes, so don't hesitate to make it for a smaller crowd and enjoy it for a few days after.
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