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Ultra close-up macro of cinnamon roll French toast bake with golden caramelized brioche edges, cinnamon sugar ribbons, and warm dripping vanilla cream cheese glaze

Cinnamon Roll French Toast Bake

The ultimate weekend brunch comfort food! Buttery brioche cubes soaked in rich cinnamon-vanilla custard, layered with gooey brown sugar cinnamon swirls, and drenched in warm vanilla cream cheese icing.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Holiday Morning
Cuisine: American, Bakeshop Comfort
Calories: 440
Ingredients Method Nutrition

Ingredients
  

Custard & Brioche Foundation
  • 1 loaf brioche or challah bread day-old, cut into 1-inch cubes (about 14-16 oz / 8 cups)
  • 6 large eggs farm-fresh, at room temperature
  • 1 ¼ cups whole milk for rich custard body
  • ½ cup heavy whipping cream creates velvety melt-in-your-mouth texture
  • 2 teaspoon pure vanilla extract high-quality Madagascar bourbon vanilla
  • 1 teaspoon ground cinnamon whisked directly into custard
  • ¼ teaspoon ground nutmeg freshly grated for warm bakery aroma
  • ¼ teaspoon fine sea salt balances the sweetness
Brown Sugar Cinnamon Swirl Layer
  • ½ cup unsalted butter melted and cooled slightly
  • ½ cup dark brown sugar packed, creates gooey caramel pockets
  • 1.5 tablespoon ground cinnamon rich aromatic Saigon or Ceylon cinnamon
  • ¼ cup chopped pecans or walnuts optional, for satisfying crunch
Warm Vanilla Cream Cheese Glaze
  • 4 oz cream cheese softened to room temperature
  • 3 tablespoon unsalted butter softened
  • 1 cup powdered confectioners sugar sifted
  • 1 teaspoon pure vanilla extract for sweet bakery aroma
  • 2-3 tablespoon warm whole milk to adjust drizzling consistency

Method
 

  1. Prep Baking Dish & Bread: Grease a 9x13-inch ceramic or glass baking dish generously with butter. Cut the day-old brioche into 1-inch cubes. Spread half of the bread cubes evenly across the bottom of the dish.
  2. Mix Cinnamon Swirl: In a small bowl, whisk together the melted butter, packed dark brown sugar, and 1.5 tablespoons ground cinnamon until a glossy, spreadable cinnamon paste forms. Spoon half of this mixture over the first layer of bread cubes.
  3. Add Remaining Bread & Swirl: Add the remaining brioche cubes on top, pressing down gently. Drizzle the rest of the brown sugar cinnamon mixture all over the top layer.
  4. Whisk & Pour Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, pure vanilla extract, ground cinnamon, nutmeg, and sea salt until completely smooth and frothy. Pour the custard evenly over the entire baking dish, making sure every bread cube is moistened. Gently press cubes down with a spatula. (Optionally cover and chill overnight in the fridge for an effortless make-ahead brunch!)
  5. Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake uncovered for 35 to 40 minutes, until the top is puffed and deeply golden-crisp on the edges, and the custard is set in the center (no longer liquid). Tent loosely with foil during the last 10 minutes if browning quickly.
  6. Whisk Glaze & Drizzle: While the bake rests for 10 minutes, beat softened cream cheese, butter, powdered sugar, vanilla, and warm milk in a bowl until smooth and pourable. Drizzle generously over the warm French toast bake. Serve warm with fresh berries and maple syrup.

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 54gProtein: 9gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 320mgPotassium: 190mgFiber: 2gSugar: 32gVitamin A: 280IUVitamin C: 0.5mgCalcium: 130mgIron: 2.4mg

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