Cream Cheese Cinnamon French Toast (Print View)

Decadent overnight bake with banana bread flavors, cream cheese swirl, and cinnamon French toast—ideal for special brunch occasions.

# Components:

→ Bread Base

01 - 1 large loaf brioche or challah bread, cut into 1-inch cubes
02 - 2 medium ripe bananas, mashed
03 - 6 large eggs
04 - 1.5 cups whole milk
05 - 0.5 cup heavy cream
06 - 0.5 cup light brown sugar
07 - 0.25 cup granulated sugar
08 - 2 teaspoons vanilla extract
09 - 2 teaspoons ground cinnamon
10 - 0.25 teaspoon ground nutmeg
11 - 0.25 teaspoon fine sea salt

→ Cream Cheese Swirl

12 - 8 ounces cream cheese, softened
13 - 3 tablespoons granulated sugar
14 - 1 large egg yolk
15 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Topping

16 - 2 tablespoons unsalted butter, melted
17 - 0.33 cup light brown sugar
18 - 1 tablespoon ground cinnamon

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the cubed bread evenly in the prepared dish.
03 - In a large bowl, whisk together mashed bananas, eggs, milk, cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
04 - Pour half of the custard mixture over the bread cubes, pressing gently to ensure even saturation.
05 - In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Dollop by spoonfuls over the soaked bread layer.
06 - Top with remaining bread cubes and pour the rest of the custard mixture over them. Gently press to ensure all bread is thoroughly moistened.
07 - Mix melted butter, brown sugar, and cinnamon in a small bowl. Drizzle or dot the mixture evenly over the assembled casserole.
08 - Cover the dish tightly with plastic wrap or foil and refrigerate for a minimum of 6 hours, preferably 8 hours overnight.
09 - When ready to bake, preheat oven to 350°F. Remove the casserole from the refrigerator while the oven heats.
10 - Bake uncovered for 40 to 45 minutes, until the top is puffed and golden brown. Insert a knife in the center; it should come out clean when the casserole is fully cooked.
11 - Cool for 10 to 15 minutes before serving. Serve warm, optionally topped with maple syrup or a light dusting of powdered sugar.

# Expert Advice:

01 -
  • It does all the work the night before, so morning you gets to be lazy and still look like a breakfast genius.
  • That cream cheese swirl hidden throughout means every bite surprises you, like little pockets of dessert disguised as breakfast.
  • Mashed bananas add moisture and natural sweetness without making it taste like banana bread if you don't want it to.
  • You can assemble it, freeze it, and bake it weeks later—actual meal prep for people who love brunch but hate rushing.
02 -
  • Stale or day-old bread is non-negotiable—fresh bread disintegrates into the custard, while older bread holds its shape and soaks evenly.
  • Don't skip softening your cream cheese at room temperature; cold cream cheese won't blend and you'll curse the lumps every time you bite into them.
  • The casserole will look slightly jiggly in the center when it comes out of the oven, and that's exactly right; it continues to set as it cools and firms up perfectly.
03 -
  • Always let softened cream cheese come to room temperature and beat it until completely lump-free; even tiny specks will announce themselves when someone bites into them.
  • If your oven runs hot, check the casserole at 35 minutes and tent loosely with foil if the top is browning too quickly—you want golden, not burnt.
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