Caramel Cream Cheese French Toast (Printable Version)

Decadent layers of caramel-soaked brioche and cream cheese make this overnight breakfast perfect for special occasions.

# What You Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes
02 - 8 ounces 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 teaspoons pure vanilla extract
08 - 0.5 teaspoon 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 tablespoons granulated sugar
14 - 1 teaspoon ground cinnamon

# Step-by-Step:

01 - In a saucepan over medium heat, melt brown sugar and butter, stirring constantly until smooth and bubbling, approximately 2 to 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 to 30 minutes.
08 - In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle evenly over the casserole.
09 - Bake uncovered for 40 to 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 -
  • It's a make-ahead dream: Do the hard work the night before and wake up to something that looks like you spent all morning in the kitchen.
  • Caramel and cream cheese together are basically a flavor cheat code: Rich, indulgent, but somehow balanced enough that you can serve it without guilt.
  • One dish feeds a crowd: Whether it's a lazy family breakfast or entertaining guests, this stretches to feed eight hungry people beautifully.
02 -
  • Stale bread is actually your best friend here: Fresh bread will turn mushy and fall apart into the custard, but bread that's been sitting out for a day or two has the structure to absorb the egg mixture while staying intact.
  • Don't skip the overnight chilling: I learned this the hard way by trying to bake it after just 2 hours, and the result was watery in the middle and gummy at the bottom—overnight is when the magic actually happens.
03 -
  • If you're taking this to someone's house, bake it fully at home, then reheat gently in their oven: It travels better and you avoid any temperature mishaps.
  • The caramel will seem thin when you pour it, but it sets as it cools and holds up beautifully: Don't second-guess yourself or try to thicken it further.
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