Cinnamon Roll Overnight French Toast
This overnight French toast bake combines the flavors of cinnamon rolls with the ease of a make-ahead breakfast casserole.
You assemble it the night before, refrigerate it, and bake it in the morning – no early wake-up required.
Why You’ll Love It
Prep takes only 15 minutes the night before.
Bakes while you make coffee, with no flipping or stovetop monitoring.
Feeds 8-10 people from a single dish.
Uses affordable bread – even day-old bread works perfectly.
Tastes like cinnamon rolls but requires a fraction of the effort.
The cream cheese glaze takes it over the top.
Ingredients
For the French Toast:
1 loaf (about 16 oz) brioche or challah bread – cut into 1-inch cubes, approximately 10 cups
8 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Cinnamon Swirl:
1/2 cup butter, melted
1 cup packed brown sugar
2 tablespoons ground cinnamon
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Steps
1. Grease a 9×13 inch baking dish with butter or cooking spray.
2. Cut the bread into 1-inch cubes and spread half of them in an even layer in the prepared dish.
3. In a medium bowl, whisk together the melted butter, brown sugar, and 2 tablespoons cinnamon to make the cinnamon swirl mixture.
4. Dollop half of the cinnamon mixture over the first layer of bread cubes.
5. Add the remaining bread cubes on top, then dollop the rest of the cinnamon mixture over the top layer.
6. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, 1 teaspoon cinnamon, nutmeg, and salt until completely combined.
7. Pour the egg mixture evenly over the bread, pressing down gently with a spatula to make sure all the bread absorbs the liquid.
8. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight, up to 24 hours.
9. When ready to bake, preheat your oven to 350°F (175°C).
10. Remove the plastic wrap and bake for 45-55 minutes until the top is golden brown and the center is set.
11. While the French toast bakes, make the glaze by beating together the cream cheese, powdered sugar, milk, and vanilla with a hand mixer until smooth.
12. Adjust the glaze consistency by adding more milk if too thick or more powdered sugar if too thin.
13. Let the baked French toast cool for 5 minutes, then drizzle generously with the cream cheese glaze.
14. Serve immediately while warm.
Helpful Tips & Substitutions
Day-old bread actually works better here because it absorbs the custard without becoming mushy.
French bread or Texas toast can substitute for brioche – the dish will be less rich but still delicious.
Half-and-half can replace both the whole milk and heavy cream if that’s what you have on hand.
For a make-ahead glaze, prepare it the night before and refrigerate – just let it come to room temperature and stir before drizzling.
Test doneness by inserting a knife in the center – it should come out without wet custard clinging to it.
If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
Add 1/2 cup chopped pecans or walnuts on top before baking for extra crunch.
Serving Ideas
Serve alongside crispy bacon or breakfast sausage to balance the sweetness.
Fresh berries or sliced bananas make an excellent topping.
A dusting of powdered sugar adds visual appeal if you want to skip the glaze.
Pair with a simple fruit salad to round out a brunch spread.
Drizzle individual portions with warm maple syrup for extra indulgence.
Serve squares in a paper cup for easy grab-and-go brunches.
Make-Ahead & Storage
The unbaked casserole must refrigerate for at least 4 hours but can sit overnight for up to 24 hours.
Leftover baked French toast keeps in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 30-45 seconds or in a 350°F oven for 10 minutes.
To freeze, cut cooled French toast into portions, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months.
Reheat frozen portions directly from the freezer in a 350°F oven for 20-25 minutes.
The glaze is best made fresh but can be refrigerated separately for up to 5 days.
Breakfast Made Easy
This cinnamon roll French toast bake solves the problem of wanting an impressive breakfast without the morning stress.
The overnight soak means the flavors meld together and the bread reaches the perfect custard-soaked texture.
Your future self will thank you for doing the prep work the night before.
