Caramel Cream Cheese French Toast (Printable)

Golden layers of brioche and cream cheese soaked in rich custard, topped with warm caramel for the ultimate overnight brunch.

# What You'll Need:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes
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

# How-To Steps:

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

# Expert Tips:

01 -
  • It's make-ahead magic that means zero stress on the day you're serving a crowd.
  • Layers of cream cheese and caramel mean every bite tastes like you spent hours in the kitchen.
  • The brioche gets impossibly soft and custardy, like eating French toast that's been perfected through patience.
02 -
  • Day-old or stale bread is non-negotiable—fresh brioche will turn to mush because it absorbs liquid too aggressively and loses all structure.
  • Softening your cream cheese properly prevents lumpy pockets in your final dish; if it's cold and hard, you'll be fighting with your mixer and won't get a smooth base layer.
03 -
  • Use a meat thermometer to check for doneness—the center should reach 160°F for food safety while staying creamy, not overbaked and rubbery.
  • Letting the baked casserole cool for ten minutes before serving makes it easier to portion and allows the structure to set enough that pieces hold together beautifully.
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