Caramel Cream Cheese French Toast (Print Version)

Decadent overnight bake with brioche, cream cheese, and caramel layers

# What You'll Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes
02 - 8 oz cream cheese, softened
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 5 large eggs
06 - 4 tablespoons unsalted butter, melted

→ Sugar & Flavorings

07 - 3/4 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 teaspoons pure vanilla extract
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt

→ Caramel Sauce

12 - 1 cup store-bought or homemade caramel sauce

# How-To Steps:

01 - Grease a 9 x 13 inch baking dish with butter or nonstick spray.
02 - Spread half of the bread cubes evenly in the prepared dish.
03 - In a medium bowl, beat the softened cream cheese with 2 tablespoons granulated sugar and 1 teaspoon vanilla until smooth.
04 - Dollop spoonfuls of the cream cheese mixture over the bread layer.
05 - Drizzle half of the caramel sauce over the cream cheese and bread layer.
06 - Top with the remaining bread cubes.
07 - In a large bowl, whisk together eggs, milk, cream, melted butter, remaining granulated sugar, brown sugar, remaining vanilla, cinnamon, and salt until well combined.
08 - Pour the egg mixture evenly over the bread layers, pressing down gently to ensure thorough soaking.
09 - Cover the dish tightly and refrigerate for at least 8 hours or overnight.
10 - When ready to bake, preheat the oven to 350°F. Remove casserole from refrigerator while oven preheats.
11 - Bake uncovered for 40 to 45 minutes, or until golden brown and set in the center. Cover loosely with foil if browning too quickly.
12 - Warm the remaining caramel sauce and drizzle over the casserole immediately before serving.

# Expert Tips:

01 -
  • You literally make it the night before, which means brunch stress just vanishes.
  • The cream cheese creates pockets of richness that somehow stay creamy even after baking.
  • It feeds a crowd without making you feel like you're slaving away in the kitchen.
  • Caramel drip-down factor alone will make your guests think you're a professional pastry chef.
02 -
  • Don't skip the overnight chill—it's not just for convenience, it's when the bread actually absorbs the custard and the flavors marry together.
  • If your top is browning too fast, loosely tent it with foil starting around the 30-minute mark to prevent burning while the center finishes cooking.
  • Cold casserole from the fridge will take slightly longer to bake than room-temperature, so check it at 40 minutes and add time as needed.
03 -
  • Use stale or day-old bread—it has less moisture and will absorb the custard perfectly without turning into mush.
  • Room-temperature eggs whisk more smoothly into the cream and milk, creating a silkier custard.
  • If you're making this ahead of game day, assemble it the night before, then bake it the morning of—one casserole, zero morning panic.
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