Caramel Cream Cheese French Toast (Printable)

Golden layers of brioche with cream cheese and caramel, assembled overnight and baked until puffed and indulgent.

# What You Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (about 1 pound)
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

# How-To Steps:

01 - In a saucepan over medium heat, melt brown sugar and butter, stirring constantly until smooth and bubbling, about 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 in the baking dish.
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 intact.
04 - Top with remaining bread cubes, distributing them evenly across the casserole.
05 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined. Pour evenly over the bread and cream cheese layers, pressing gently to ensure the bread absorbs the custard.
06 - Cover tightly with plastic wrap and refrigerate overnight or for at least 6 hours to allow the bread to fully absorb the custard mixture.
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 surface.
09 - Bake uncovered for 40 to 45 minutes, or until puffed, golden brown, and set in the center. If browning too quickly, tent loosely with aluminum foil.
10 - Let cool for 10 minutes before serving. Serve warm, optionally with extra caramel sauce or fresh berries.

# Expert Suggestions:

01 -
  • You can prep everything the night before, which means sleeping in and still delivering brunch like a pro.
  • The caramel seeps into every corner while it bakes, so each bite tastes like custard-soaked bread with ribbons of salted sweetness.
  • Cream cheese keeps things decadent without feeling heavy, and brioche bread is forgiving enough that even slightly stale loaves transform into something magical.
02 -
  • The overnight chill is not optional; rushing this to 2 or 3 hours means the bread won't absorb enough custard and you'll have dry spots mixed with soupy spots instead of that perfect custardy texture throughout.
  • Cream cheese that's still cold will create hard little pockets instead of melting and becoming creamy as the dish bakes, so always soften it first or your casserole will taste uneven.
03 -
  • Stale bread works best because fresh brioche will turn to mush, so either buy bread a day ahead or cube fresh bread and dry it out at 120°C (250°F) for 10 to 15 minutes before assembling.
  • Don't skip the room temperature rest before baking; letting the casserole come to room temperature for 20 to 30 minutes ensures even cooking from center to edges and prevents the outside from overcooking while the inside stays underdone.
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