Caramel Cream Cheese French Toast (Printable)

Rich overnight bake with brioche, cream cheese filling, and caramel drizzle. Perfect for easy weekend entertaining.

# What Goes In:

→ 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 - ¼ cup unsalted butter, melted

→ Sugar & Flavorings

07 - ¾ cup granulated sugar
08 - ½ cup packed light brown sugar
09 - 2 teaspoons pure vanilla extract
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon salt

→ Caramel Sauce

12 - 1 cup store-bought or homemade caramel sauce

# How to Make It:

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 ¼ cup granulated sugar and 1 teaspoon vanilla extract 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.
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 extract, 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 before serving.

# Expert Tips:

01 -
  • You prep it the night before, so morning-of stress basically vanishes.
  • That moment when caramel and cream cheese meet soft brioche feels like eating dessert for breakfast without the guilt.
  • It feeds a crowd without making you feel like you've been slaving away in the kitchen.
02 -
  • Stale bread is absolutely crucial—fresh bread will turn into a soggy, almost mushy mess no matter how carefully you handle it.
  • Overnight chilling isn't just convenient, it's essential because the bread needs those hours to properly absorb the custard and fuse into one cohesive, sliceable casserole.
03 -
  • Letting the casserole sit at room temperature for fifteen minutes before baking ensures even cooking throughout and a more cohesive texture.
  • Make the cream cheese layer thick and generous—don't worry about it looking like too much because it distributes beautifully as everything bakes and sets.
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