Cream Cheese Cinnamon French Toast (Printable)

Decadent overnight bake with cinnamon, cream cheese swirls, and brioche for an effortless brunch centerpiece.

# What Goes In:

→ Bread & Fruit

01 - 1 large loaf brioche or challah bread, cut into 1-inch cubes (about 1 pound)
02 - 2 large ripe bananas, mashed

→ Custard

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup brown sugar
07 - 2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1 tablespoon pure vanilla extract
10 - 1/4 teaspoon salt

→ Cream Cheese Swirl

11 - 8 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 teaspoon vanilla extract

→ Topping

15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup brown sugar
17 - 1/2 teaspoon ground cinnamon

# How to Make It:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, vanilla, and salt. Stir in mashed bananas until well combined.
03 - Add bread cubes to the custard mixture and gently toss until all pieces are coated. Let sit for 10 minutes to absorb the liquid.
04 - In a medium bowl, beat softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
05 - Pour half of the soaked bread mixture evenly into the prepared baking dish. Drop half the cream cheese mixture in dollops over the bread layer. Repeat with remaining bread and cream cheese mixture. Swirl gently with a knife to create a marbled effect.
06 - Mix melted butter, brown sugar, and cinnamon in a small bowl. Drizzle or sprinkle the mixture evenly over the casserole.
07 - Cover the baking dish tightly with plastic wrap and refrigerate overnight, or for at least 4 hours, allowing flavors to meld and custard to set.
08 - When ready to bake, preheat oven to 350°F. Remove casserole from refrigerator while oven preheats.
09 - Bake uncovered for 40 to 45 minutes, or until golden brown on top and set in the center when lightly tested.
10 - Let cool for 10 minutes before serving. Serve warm, optionally topped with maple syrup or a dusting of powdered sugar.

# Expert Advice:

01 -
  • You do all the work the night before, which means sleeping in without guilt on breakfast day.
  • It tastes like three desserts had a baby, but nobody questions eating it at brunch.
  • The cream cheese ribbons stay distinct and luxurious instead of disappearing into the custard.
02 -
  • Don't skip the overnight chill, no matter how impatient you feel, because that's when the magic happens and the bread transforms from cubes into a cohesive, creamy cake.
  • If your cream cheese is cold when you try to beat it, it'll be lumpy and refuse to swirl properly, so take it out of the fridge at least 30 minutes before you start.
03 -
  • If you're short on time, you can chill this for as little as 4 hours instead of overnight, though the results will be slightly less cohesive.
  • Brown sugar in the topping gives better flavor than white sugar, and it creates that slightly crackly texture as it caramelizes in the oven.
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