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Cinnamon Roll French Toast Casserole

Cinnamon roll French toast casserole layers brioche with a vanilla custard and a buttery cinnamon-brown sugar swirl. Bake it until the center is set, then finish with a smooth cream cheese icing.
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Prep Time 15 minutes
Cook Time 55 minutes
Standing and resting 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 loaf (16 oz) brioche preferably day-old, cut into 1-inch cubes
  • 6 eggs large
  • 2 cups whole milk
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon fine salt
For the cinnamon swirl
  • 4 tablespoons unsalted butter melted
  • 0.5 cup light brown sugar packed
  • 1 tablespoon ground cinnamon
For the icing
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Arrange the brioche cubes evenly in the prepared dish.
  4. Whisk the eggs, milk, granulated sugar, vanilla, and salt in a large bowl.
  5. Pour the mixture evenly over the bread.
  6. Press the bread gently into the custard and let stand for 20 minutes.
Add the cinnamon swirl
  1. Stir the melted butter, brown sugar, and cinnamon together until smooth.
  2. Spoon small dollops over the casserole.
  3. Lightly swirl the cinnamon mixture through the top layer.
Bake the casserole
  1. Bake for 45 to 55 minutes, until the center is set and registers at least 160°F.
  2. Loosely cover with foil if the top browns before the center is done.
Make the icing
  1. Beat the cream cheese, powdered sugar, and heavy cream until smooth and drizzle-able.
Finish and serve
  1. Rest the casserole for 10 minutes.
  2. Drizzle with the icing and serve warm.

Notes

For the best texture, use preferably day-old brioche so it absorbs the custard without becoming too soft. Refrigerate leftovers for up to 3 days; freeze portions for up to 2 months. For a gluten-free option, use gluten-free brioche.