Cream Cheese Cinnamon Roll French Toast (Print Version)

Overnight French toast bake with cream cheese swirls, cinnamon spices, and ripe bananas for a rich breakfast casserole.

# Components:

→ Bread & Fruit

01 - 1 large loaf brioche or challah bread, cut into 1-inch cubes (approximately 1 pound)
02 - 2 large ripe bananas, mashed

→ Custard

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup brown sugar
07 - 2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1 tablespoon pure vanilla extract
10 - 1/4 teaspoon salt

→ Cream Cheese Swirl

11 - 8 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 teaspoon vanilla extract

→ Topping

15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup brown sugar
17 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, vanilla, and salt. Stir in mashed bananas until fully combined.
03 - Add bread cubes to the custard mixture and gently toss until all pieces are evenly coated. Let sit for 10 minutes to allow bread to absorb the custard.
04 - In a medium bowl, beat softened cream cheese with sugar, egg yolk, and vanilla until smooth and creamy.
05 - Pour half of the soaked bread mixture evenly into the prepared baking dish. Drop half the cream cheese mixture in dollops over the bread layer. Repeat with remaining bread and cream cheese mixture. Gently swirl with a knife to create a marbled effect.
06 - Mix melted butter, brown sugar, and cinnamon. Drizzle or sprinkle evenly over the casserole surface.
07 - Cover the baking dish tightly with plastic wrap or foil and refrigerate overnight, or for at least 4 hours.
08 - When ready to bake, preheat oven to 350°F. Remove casserole from refrigerator during preheating.
09 - Bake uncovered for 40 to 45 minutes, until golden brown on top and set in the center.
10 - Let cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

# Expert Advice:

01 -
  • You prep it the night before and just pop it in the oven, which means you're basically a brunch genius with minimal morning effort.
  • The cream cheese swirls stay creamy while the bread gets custardy and golden, creating this perfect contrast that shouldn't work but absolutely does.
  • It tastes indulgent enough for dessert but wholesome enough to serve at breakfast without feeling guilty.
02 -
  • Don't skip softening the cream cheese ahead of time, or you'll spend 15 minutes trying to beat cold brick into submission and still end up with a lumpy swirl.
  • The overnight rest isn't just convenient, it's crucial because it allows the bread to fully hydrate and prevents you from ending up with a soggy bottom or dry top.
03 -
  • Cube your bread the day before and let it sit out to dry slightly, which prevents the final casserole from becoming a soupy mess.
  • If you don't have an egg yolk specifically, a whole egg works fine in the cream cheese swirl, though you might want to reduce the milk in the custard by a tablespoon to compensate.
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