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Cinnamon Roll French Toast Bake Recipe

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  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Cinnamon Roll Baked French Toast is a decadent breakfast casserole featuring day-old brioche bread soaked in a rich custard of eggs, milk, and cream, layered with cinnamon and brown sugar, then baked to golden perfection. Finished with a luscious cream cheese icing reminiscent of cinnamon roll frosting, it’s an indulgent morning treat perfect for family gatherings or special occasions.

Ingredients

Scale

For the French Toast:

  • 12 slices brioche bread, day old (16 oz. loaf)
  • 6 large eggs
  • 2/3 cup whole milk
  • 1/3 cup heavy cream
  • 1/2 tsp vanilla extract
  • 4 Tbsp butter, melted
  • 1/2 cup brown sugar
  • 1 1/2 Tbsp cinnamon

For the Icing:

  • 4 Tbsp butter, softened
  • 4 oz cream cheese, softened
  • 3/4 – 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Bread: Use day-old brioche bread for the best texture. If your bread is fresh, dry it out by baking at 325°F for about 30 minutes, flipping halfway through. Once ready, slice the bread into bite-sized pieces and place them in a large bowl.
  2. Preheat and Mix Custard: Preheat your oven to 375°F. In a mixing bowl, whisk together the eggs, milk, heavy cream, and vanilla extract until well combined. In a separate small bowl, mix together the brown sugar and cinnamon. Melt 4 tablespoons of butter and set aside. Spray a 9×13-inch baking pan with oil to prevent sticking.
  3. Combine Bread and Custard: Toss the bread pieces with the custard mixture, allowing the bread to absorb as much as possible. Transfer the soaked bread into the prepared baking pan. Drizzle or brush the melted butter over the top evenly. Then sprinkle the cinnamon sugar mixture thoroughly over the bread.
  4. Bake the French Toast: Bake in the preheated oven for 22-25 minutes, or until the top is golden brown and the custard is set without any uncooked spots. If you prefer a softer top, loosely cover the pan with foil during baking, removing it for the last 10 minutes to allow browning. Let it cool for about 5 minutes before icing.
  5. Make the Icing: While the French toast bakes, use a mixer to combine softened cream cheese and butter until smooth and creamy. Add in the vanilla extract and mix well. Gradually add powdered sugar to reach your desired consistency. Spread this icing evenly over the slightly cooled French toast bake.
  6. Serve: Cut the baked French toast into portions and serve warm, enjoying the gooey custard and rich cinnamon flavors topped with the creamy frosting.

Notes

  • If you prefer a less crispy top, cover the baking pan loosely with foil while baking. This will extend the baking time slightly; remove the foil during the last 10 minutes to brown the top if desired.
  • Store leftovers covered in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the oven at 350°F for about 10 minutes. Reheating in an air fryer may also work well.
  • You can freeze the baked French toast before adding the icing. Let it cool completely, then place in a freezer-safe container. Thaw and warm it before serving, adding the icing after reheating for the best texture.

Nutrition

  • Serving Size: 1 slice (approximately 1/12 of recipe)
  • Calories: 360
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 40g
  • Fiber: 1.5g
  • Protein: 9g
  • Cholesterol: 170mg

Find it online: https://piesbypaula.com/cinnamon-roll-french-toast-bake-recipe/