Caramel Cream Cheese French Toast (Printable Version)

Decadent layered brioche with cream cheese and caramel, soaked overnight and baked to golden perfection for easy entertaining.

# What You'll Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (approximately 18 oz)
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

# Directions:

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

# Expert Suggestions:

01 -
  • It bakes while you're still in your pajamas, making you look like a brunch genius.
  • The cream cheese adds a subtle tang that keeps it from being cloying despite the caramel.
  • Feeds a crowd without fussing over individual portions or timing.
  • Tastes even better the next day if somehow there are leftovers.
02 -
  • Day-old or stale bread is non-negotiable—fresh bread turns to mush because it soaks up too much custard too fast.
  • The overnight rest is when the magic happens, so don't skip it thinking you can bake it right away.
  • If your casserole looks underdone in the center, give it another 10 minutes rather than pulling it out early—residual heat keeps cooking it as it cools.
03 -
  • Use room temperature eggs mixed with room temperature cream cheese for the smoothest custard without lumps.
  • That final warm caramel drizzle isn't decoration—it's the difference between good and unforgettable, so don't skip it.
Go Back