Caramel Cream Cheese French Toast (Print Version)

Decadent overnight bake with brioche, creamy cheese filling, and golden caramel topping.

# What You'll Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes
02 - 8 oz cream cheese, softened
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 5 large eggs
06 - ¼ cup unsalted butter, melted

→ Sugar & Flavorings

07 - ¾ cup granulated sugar
08 - ½ cup packed light brown sugar
09 - 2 teaspoons pure vanilla extract
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon salt

→ Caramel Sauce

12 - 1 cup store-bought or homemade caramel sauce

# How to Make It:

01 - Grease a 9 x 13 inch baking dish with butter or nonstick spray.
02 - Spread half of the bread cubes evenly in the prepared baking dish.
03 - In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar and 1 teaspoon vanilla until smooth. Dollop spoonfuls of the cream cheese mixture over the bread layer.
04 - Drizzle half of the caramel sauce over the cream cheese and bread layer.
05 - Top with the remaining bread cubes.
06 - In a large bowl, whisk together eggs, milk, cream, melted butter, remaining granulated sugar, brown sugar, remaining vanilla, cinnamon, and salt until well combined.
07 - Pour the egg mixture evenly over the bread layers, pressing down gently to ensure thorough soaking.
08 - Cover the dish tightly and refrigerate for at least 8 hours or overnight.
09 - Preheat the oven to 350°F. Remove the casserole from the refrigerator while the oven preheats.
10 - Bake uncovered for 40 to 45 minutes, or until golden brown and set in the center. Cover loosely with foil if browning too quickly.
11 - Warm the remaining caramel sauce and drizzle over the casserole before serving.

# Additional Tips::

01 -
  • You do almost everything the night before, so morning stress disappears and you can actually enjoy your guests instead of hovering over the stove.
  • That combination of custardy bread, tangy cream cheese pockets, and ribbons of caramel tastes like you spent hours in the kitchen when really it's just smart layering.
  • It scales beautifully for feeding a crowd without feeling fussy or pretentious.
02 -
  • Using day-old bread makes the difference between a creamy casserole and a sad bread puddle; fresh bread absorbs too much liquid and becomes mushy rather than custardy.
  • Don't skip the overnight chill—this isn't just convenience, it's when the bread fully hydrates and flavors meld, transforming separate ingredients into one cohesive dish.
  • Cover the casserole loosely with foil if it's browning too quickly, but uncover it for the last 10 minutes to ensure the top is properly set and golden.
03 -
  • Use a good quality caramel sauce because it appears twice—as a layer and as a finish—and mediocre caramel becomes glaringly obvious when it's center stage.
  • If you're serving a crowd, this recipe doubles beautifully in a larger pan, and the baking time remains roughly the same since you're still building layers of the same depth.
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