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Slice of Brioche French toast bake with cinnamon and cream cheese frosting on plate.
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5 from 7 votes

Cinnamon Roll Baked French Toast

This simple Cinnamon Roll Baked French Toast recipe is ready in under an hour and with less effort than homemade cinnamon rolls. Buttery Brioche bread in a rich egg mixture and topped with butter, cinnamon and sugar. Topped with cream cheese icing and perfect for a holiday breakfast or a quiet weekend in!
Prep Time15 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 390kcal
Author: Lorie Yarro

Ingredients

For the French Toast

  • 12 slices Brioche bread, day old 16 oz. loaf
  • 6 Eggs large
  • cup Whole milk
  • cup Heavy cream
  • ½ teaspoon Vanilla
  • 4 T butter,melted
  • ½ cup Brown sugar
  • 1 ½ tablespoon Cinnamon

For the Icing

Instructions

  • Before you start, you want to have day old bread. I let mine sit out overnight. If you don't have time, you can put the bread in the oven at 325°F for about 30 minutes, flipping halfway to dry it out a bit on your own. This keeps the bread from getting too soggy when baking. When the bread is ready, slice into bite sized pieces and place in a large bowl.
  • From there, preheat the oven to 375°F. Whisk together the eggs, milk, cream and vanilla well. In a small bowl, mix the brown sugar and cinnamon. Melt the 4 T of butter and set aside. Spray a 9x13 inch baking pan with oil.
  • Toss the egg mixture with the bread and allow the bread to absorb as much as possible. Transfer the mixture to the well greased baking pan. Drizzle or brush the melted butter over top of the bread. Sprinkle the cinnamon sugar mixture over top, covering completely.
  • Bake for 22-25 minutes or until golden brown and the casserole is set and does not have any uncooked or moist egg spots. Allow it to cool for about 5 minutes.
  • While the French Toast bakes, using a mixer, combine the cream cheese and softened butter for the icing until smooth and creamy. Add in the vanilla and mix. Slowly add the powdered sugar until you reach desired consistency. Spread the icing on the French toast bake and cut to serve!

Notes

  • The key to this recipe is thick brioche bread that has been sitting out overnight. If you don't have time to do so, bake the bread in the oven for about 30 minutes at 325°F to dry it out. Fresh bread will bread down and become very soggy.
  • If you don't like the top of your French Toast too crispy, loosely cover the pan with foil while baking. This will extend the time to bake a bit, but the top will not become as browned. You can remove the foil for the last 10 minutes to allow it to brown a bit more.
  • To store this baked French Toast casserole: Refrigerate leftovers for up to about 3-4 days. You can reheat it in the microwave or in the oven at 350°F for about 10 minutes (if reheating just a couple of slices, not the entire dish.) I imagine it could be great to reheat in an air fryer as well!

Nutrition

Calories: 390kcal | Carbohydrates: 42g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 269mg | Potassium: 86mg | Fiber: 1g | Sugar: 27g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg