Caramel Cream Cheese French Toast (Printer View)

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

# What you'll 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 - 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

# Method:

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 until smooth. Dollop spoonfuls over the bread layer.
04 - Drizzle half of the caramel sauce over the cream cheese and bread.
05 - Top with the remaining bread cubes.
06 - In a large bowl, whisk together eggs, milk, cream, melted butter, remaining granulated sugar, brown sugar, remaining vanilla, cinnamon, and salt until well combined.
07 - Pour the egg mixture evenly over the bread layers, pressing down gently to ensure thorough soaking.
08 - Cover the dish tightly and refrigerate for at least 8 hours or overnight.
09 - Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake uncovered for 40 to 45 minutes until golden brown and set in the center. Cover loosely with foil if browning too quickly.
10 - Warm the remaining caramel sauce and drizzle over the casserole before serving.

# Expert Advice:

01 -
  • You prepare it the night before, which means morning peace instead of stress when guests arrive.
  • The cream cheese pockets create these pockets of luxury throughout each bite that feel indulgent without being difficult.
  • It scales beautifully and tastes just as good reheated, making it perfect for feeding a crowd or enjoying leftovers guilt-free.
02 -
  • Day-old or stale bread is genuinely better than fresh bread—it soaks up the custard without turning to mush, so plan accordingly.
  • If your casserole is browning too quickly, tent it loosely with foil for the last 15 minutes, but don't cover it completely or the top won't get golden and crispy.
03 -
  • Use a 9 x 13 ceramic or glass dish rather than metal—ceramic conducts heat more gently and gives you better control over browning.
  • If you're making this for guests, set the baked casserole on the table while it's still warm with that caramel glistening on top—people eat with their eyes first, and this dish is visually stunning.
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