King Cake French Toast Bake

The first time I made King Cake French Toast Bake, my kitchen smelled like a New Orleans street party had moved in overnight. I'd been scrolling through Mardi Gras recipes at midnight, half-asleep, when this recipe caught my eye—something about layering brioche with cream cheese and letting it soak seemed almost too easy for something so luxurious. The next morning, watching it puff up golden in the oven while the purple, green, and gold icing waited nearby felt like I was creating edible confetti.

I made this for my sister's birthday brunch, and honestly, I was nervous—she's the baker in the family. But when she bit into a corner piece and her eyes widened at that hidden cream cheese layer, I knew I'd nailed it. She asked for the recipe before she'd even finished eating, which from her means everything.

Ingredients

• Brioche or challah bread (16 oz): These breads have a tender, slightly sweet structure that soaks up custard beautifully without turning mushy—it's worth seeking out quality bread rather than using standard sandwich bread.
• Eggs (6 large): They're the custard's foundation, so fresh eggs make a noticeable difference in texture and richness.
• Whole milk and heavy cream (2 cups milk, 1 cup cream): The cream elevates this beyond ordinary French toast, creating a silky, luxurious soak that clings to every bread cube.
• Granulated and brown sugar (¾ cup plus 2 tbsp): The combination gives depth—granulated for sweetness, brown for subtle molasses notes that build complexity.
• Vanilla extract and spices (2 tsp vanilla, 2 tsp cinnamon, ¼ tsp nutmeg): These aren't filler; they're what make your kitchen smell incredible and give the whole dish its signature warmth.
• Cream cheese (4 oz), powdered sugar (⅓ cup), lemon zest: This filling is optional by nature but essential by taste—the tang cuts through richness and the lemon zest adds brightness you won't see coming.
• Cinnamon-sugar topping (2 tbsp butter, 2 tbsp sugar, 1 tsp cinnamon): A small touch that creates those golden, crispy edges that contrast beautifully with the custardy interior.
• Icing and festive sprinkles: Purple, green, and gold aren't just decoration—they signal celebration, and honestly, eating something this colorful just tastes better.

Instructions

Prepare your baking dish:

Generously butter a 9×13-inch dish so nothing sticks and every piece comes out pristine. This simple step prevents the disappointment of a casserole that won't release cleanly.

Make the cream cheese layer:

Beat softened cream cheese with powdered sugar and lemon zest until completely smooth—lumps will stay lumpy, so take your time here. The mixture should look like sweetened frosting, ready to create that surprise middle layer.

Build your layers:

Spread half the bread cubes across the bottom, dollop the cream cheese mixture across evenly, then finish with remaining bread. Think of it as building something beautiful, not just stacking ingredients.

Whisk the custard:

Combine eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt in a large bowl, whisking until the mixture is uniform and the sugar is dissolved. This is where flavors begin their marriage.

Soak overnight:

Pour the custard over your bread layers, gently pressing down so the bread absorbs the liquid throughout. Cover tightly with foil, refrigerate at least 8 hours (I usually do it right before bed), and let the magic happen while you sleep.

Bring to room temperature:

Pull the dish from the fridge about 30 minutes before baking so the center isn't cold when it hits the oven—this helps everything cook evenly and puff properly.

Add the cinnamon-sugar topping:

Mix melted butter with granulated sugar and cinnamon, then drizzle it across the top in a loose pattern. Those little pockets will caramelize in the oven, giving you texture contrast.

Bake until golden:

Into a 350°F oven for 40 to 45 minutes until the top is puffed and deeply golden, and a knife inserted in the center comes out clean. The aroma filling your house is the real reward—your guests will be drawn to the kitchen before you even call them.

Make the icing:

While the casserole cools for 10 minutes, whisk powdered sugar, milk, and vanilla into a smooth, pourable consistency. You want it thin enough to drizzle but thick enough to coat.

Frost and decorate:

Drizzle the icing across the warm (not hot) casserole and immediately sprinkle purple, green, and gold sugars in festive stripes. The icing will set partially as it cools, creating little pockets of sweetness and color.

Save

Last Easter, I made this for a family breakfast that nearly fell apart when my nephew spilled an entire glass of juice on my tablecloth. But then everyone took a bite of the King Cake bake, and for a few quiet minutes, nobody cared about anything else—just the sweetness, the spice, and the small miracle of breakfast tasting this good.

Variations That Work

Once you've made this once, you'll start seeing possibilities. I added ½ cup chopped pecans between the bread layers and suddenly it had a nutty crunch that made it feel more substantial. Another time, I swapped the lemon zest for orange, which gave the whole thing a brighter, almost citrusy personality. Some friends have mentioned adding a splash of bourbon or rum to the custard (about 2 tablespoons), which would turn this into an adults-only celebration breakfast.

Timing and Make-Ahead Magic

The beauty of this recipe is its flexibility with time. You can assemble it the morning you're serving it and it'll be fine, but overnight really is better—the bread gets fully saturated and the flavors meld. I've found that if you're serving 8 people and need to avoid morning chaos, you can prep this at dinnertime the day before, and by morning it's just a matter of baking and decorating. If you want to get even further ahead, the unbaked casserole will keep covered in the fridge for up to 24 hours, though I wouldn't push it beyond that.

Serving Suggestions and Pairings

This dish stands on its own brilliantly, but pairing it with something simple keeps the meal balanced. Fresh berries—raspberries especially—cut through the richness and add color contrast. A dollop of whipped cream alongside feels indulgent, and honestly, a good strong coffee or mimosa completes the picture. Some mornings I serve it with crispy bacon on the side, mostly because the salty-sweet combination is impossible to resist.

• Fresh raspberries or strawberries add brightness and cut through the sweetness beautifully.
• A simple whipped cream dollop transforms it from breakfast into something that feels like dessert.
• Strong coffee or fresh-squeezed orange juice keeps the palate from feeling overwhelmed by richness.

Save

This recipe has become my go-to for moments when I want to feel generous and capable without spending all morning in the kitchen. It's the kind of breakfast that makes ordinary Saturdays feel a little bit festive.

Recipe FAQ

→ What type of bread is best for this dish?

Cinnamon swirl brioche or challah works beautifully, offering soft texture and subtle sweetness that enhances custard absorption.

→ Can this be prepared ahead of time?

Yes, soak the bread cubes in custard overnight refrigerated to allow full flavor infusion and a moist, tender bake.

→ How do I achieve the golden crust?

The cinnamon sugar butter topping added before baking caramelizes nicely to create a golden, crisp crust on top.

→ Are there any garnish options?

Colorful sanding sugars or sprinkles in Mardi Gras colors add festive decoration, complementing the smooth vanilla icing.

→ Is it suitable for dietary substitutions?

For dairy-free needs, use plant-based milk and cream cheese alternatives without altering the soaking or baking process.