Caramel Cream Cheese French Toast (Print Version)

Decadent overnight bake with caramel, cream cheese, and brioche layers for an indulgent brunch centerpiece.

# What You'll Need:

→ 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

# How-To Steps:

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

# Expert Tips:

01 -
  • It's a make-ahead miracle: Assemble it the night before and let the fridge do the heavy lifting while you sleep.
  • Caramel and cream cheese together are absolutely unstoppable: This combination feels fancy but tastes like pure comfort.
  • Your kitchen will smell incredible: That caramel aroma while it bakes is worth the oven time alone.
02 -
  • The overnight chilling is non-negotiable: I learned this the hard way when I tried to rush it with just 2 hours in the fridge, and the bread stayed too dry in places while becoming mushy in others. The full overnight soak is what transforms this from bread casserole into custardy perfection.
  • Let it sit at room temperature before baking: A cold casserole straight from the fridge bakes unevenly, with the edges overcooking before the center is set. That 20 to 30 minute rest makes all the difference in achieving a golden top with a creamy interior.
03 -
  • Make the caramel while your cream cheese softens: This saves time and lets you taste-test the caramel's doneness while you're focused.
  • If your casserole seems soupy when you pull it from the fridge, don't panic: This is normal, and the bread will have absorbed more than you think once it starts baking.
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