Pin It Experience the ultimate breakfast indulgence with this Caramel Cream Cheese French Toast Casserole. This dish layers buttery brioche, tangy cream cheese, and a rich, homemade caramel sauce into a decadent overnight bake that is perfect for holiday mornings or a special weekend brunch.
Pin It By allowing the bread to soak in the vanilla-cinnamon custard overnight, every bite becomes infused with flavor, creating a texture that is part French toast and part bread pudding.
Ingredients
- Bread & Dairy: 1 loaf (about 500 g) brioche or challah bread, cut into 1-inch cubes; 225 g (8 oz) cream cheese, softened; 6 large eggs; 360 ml (1½ cups) whole milk; 120 ml (½ cup) heavy cream; 120 g (½ cup) granulated sugar; 2 tsp pure vanilla extract; ½ tsp ground cinnamon; pinch of salt.
- Caramel Sauce: 200 g (1 cup) light brown sugar, packed; 120 g (½ cup) unsalted butter; 60 ml (¼ cup) heavy cream.
- Topping: 2 tbsp granulated sugar; 1 tsp ground cinnamon.
Instructions
- 1. Prepare the Caramel
- In a saucepan over medium heat, melt brown sugar and butter, stirring constantly until smooth and bubbling (2–3 minutes). Remove from heat, stir in heavy cream, and pour into a greased 23x33 cm baking dish.
- 2. Layer the Bread and Cheese
- Arrange half of the bread cubes over the caramel. Beat the softened cream cheese until smooth and drop spoonfuls over the bread, leaving some visible dollops. Top with the remaining bread cubes.
- 3. Add the Custard
- Whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt. Pour evenly over the casserole and press down gently to ensure the bread is soaking.
- 4. Overnight Soak
- Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
- 5. Bake and Serve
- Preheat oven to 175°C (350°F). Let the dish sit at room temperature for 20–30 minutes. Sprinkle with the cinnamon-sugar topping and bake uncovered for 40–45 minutes until puffed and golden. Cool for 10 minutes before serving.
Zusatztipps für die Zubereitung
Stale bread is the secret to a perfect casserole; it absorbs the custard more effectively without falling apart. If your brioche is fresh, cut it into cubes and leave them out on a baking sheet for a few hours or lightly toast them in a low oven to dry them out.
Varianten und Anpassungen
For a lighter version of this indulgent dish, you can substitute the heavy cream in the custard with half-and-half. To add a delightful crunch, try sprinkling 1/2 cup of chopped pecans or walnuts between the layers of bread and cream cheese before adding the liquid.
Serviervorschläge
This casserole is best served warm, perhaps with a drizzle of extra caramel sauce or a dusting of powdered sugar. Balance the sweetness by serving it alongside fresh seasonal berries or a light, citrusy fruit salad. It also pairs excellently with a chilled mimosa for a complete brunch spread.
Pin It With its golden crust and gooey caramel bottom, this French toast casserole transforms simple ingredients into an extraordinary morning treat that your guests will be talking about long after the last bite is gone.
Recipe FAQs
- → Can I use different bread instead of brioche?
Yes, challah works beautifully as it has a similar egg-rich texture. French bread, sourdough, or even thick-cut white bread can be substituted. Stale bread (2-3 days old) works best as it absorbs the custard without becoming mushy.
- → How long should I refrigerate the casserole before baking?
Overnight refrigeration (8-12 hours) is ideal for maximum absorption. However, a minimum of 6 hours works if you're pressed for time. The longer it chills, the more custard-like and creamy the texture becomes.
- → Can I freeze this before baking?
Yes, assemble the casserole, wrap tightly with plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding 5-10 minutes to the baking time if needed.
- → How do I know when it's fully baked?
The casserole is done when the top is golden brown and puffed, the center feels set when gently pressed (no liquid custard visible), and a knife inserted near the center comes out clean. The edges may pull slightly away from the pan.
- → Can I reduce the sugar content?
You can reduce the granulated sugar in the custard to ¼ cup with minimal effect. The caramel layer provides significant sweetness, so you could also reduce its portion by half. Using less brioche (400g instead of 500g) will also decrease the overall bread-to-custard ratio, creating a richer, sweeter result.