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Cinnamon Roll Baked French Toast Casserole

Irresistible Cinnamon Roll Baked French Toast Casserole

This Irresistible Cinnamon Roll Baked French Toast Casserole combines comforting flavors into an easy, crowd-pleasing dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 12 slices brioche bread (can substitute with challah or croissants)
  • 6 large eggs
  • ⅔ cup whole milk (or substitute with almond milk)
  • ⅓ cup heavy cream
  • ½ tsp vanilla extract
  • 4 Tbsp butter (melted)
  • ½ cup brown sugar
  • 1 ½ Tbsp cinnamon
  • 4 Tbsp butter (softened)
  • 4 oz cream cheese (softened)
  • ¾ – 1 cup powdered sugar (to taste)
  • ½ tsp vanilla (for icing)

Equipment

  • 9x13-inch baking pan

Method
 

Instructions
  1. If using fresh brioche bread, dry it in the oven at 325°F for about 30 minutes, flipping halfway.
  2. Slice the bread into bite-sized pieces and place them in a large bowl.
  3. Preheat the oven to 375°F.
  4. In a separate bowl, whisk together the eggs, milk, cream, and vanilla.
  5. In a small bowl, mix together the brown sugar and cinnamon.
  6. Melt 4 tablespoons of butter and set aside.
  7. Spray a 9x13 inch baking pan with oil.
  8. Toss the egg mixture with the bread pieces to ensure absorption.
  9. Transfer the bread mixture to the greased baking pan.
  10. Drizzle or brush the melted butter over the bread.
  11. Sprinkle the cinnamon sugar mixture over the top, ensuring it is completely covered.
  12. Bake for 22-25 minutes or until golden brown and set, with no uncooked egg spots.
  13. Allow to cool for about 5 minutes.
  14. While the casserole is baking, use a mixer to combine the cream cheese and softened butter for the icing until smooth.
  15. Add vanilla and mix.
  16. Slowly add powdered sugar until the desired consistency is reached.
  17. Spread the icing on the baked French toast casserole and cut to serve.