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Overnight Cinnamon Roll French Toast Bake

Overnight cinnamon roll French toast bake layers challah cubes with cinnamon-sugar filling and a rich egg custard before chilling overnight. Bake it until golden with a center temperature of 160°F, then drizzle the warm casserole with smooth cream cheese icing.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling and resting 8 hours 10 minutes
Total Time 9 hours 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the bake
  • 1 nonstick cooking spray for coating
  • 1 loaf (16 oz) challah cut into 1-inch cubes (about 10 cups)
For the cinnamon-sugar filling
  • 6 tbsp unsalted butter melted
  • 0.67 cup light brown sugar packed
  • 2 tsp ground cinnamon
For the custard
  • 8 eggs large
  • 2.5 cup whole milk
  • 0.33 cup granulated sugar
  • 2 tsp vanilla extract
  • 0.25 tsp fine salt
For the icing
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp heavy cream

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch metal baking dish

Method
 

Dry and prepare the bread
  1. Heat the oven to 300°F.
  2. Spread the challah cubes on a rimmed baking sheet and bake for 15 to 20 minutes, until dry and lightly crisp.
  3. Let the challah cubes cool completely.
  4. Coat a 9x13-inch metal baking dish with nonstick cooking spray.
Make the filling
  1. Stir the melted butter, brown sugar, and cinnamon together in a small bowl.
Assemble and chill
  1. Whisk the eggs, milk, granulated sugar, vanilla, and salt in a large bowl until combined.
  2. Arrange half the bread in the prepared dish.
  3. Spoon the filling evenly over the bread.
  4. Top with the remaining bread.
  5. Pour the custard evenly over the bread.
  6. Press gently so the cubes are moistened.
  7. Cover the dish and refrigerate for 8 to 12 hours.
Bake the casserole
  1. Heat the oven to 350°F while the casserole remains covered in the refrigerator.
  2. Cover the dish with foil.
  3. Bake for 30 minutes.
  4. Uncover and bake for 25 to 35 minutes, until golden and the center reaches 160°F.
  5. Let the casserole rest for 10 minutes.
Make and add the icing
  1. Beat the cream cheese, powdered sugar, and heavy cream until smooth.
  2. Drizzle the icing over the warm casserole.

Notes

For the best texture, dry the challah until lightly crisp before adding the custard. Store leftovers covered in the refrigerator for up to 3 days; freeze baked portions for up to 2 months. For a dairy-free variation, use dairy-free butter, milk, cream cheese, and cream.