Caramel Cream Cheese French Toast (Printable Version)

Decadent overnight bake with brioche layers, sweet cream cheese filling, and golden caramel topping.

# 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

# Steps to Follow:

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

# Additional Tips::

01 -
  • You make it the night before and wake up to a house that smells like a bakery without lifting a finger.
  • The cream cheese pockets melt into sweet, tangy clouds that balance the caramel perfectly.
  • It feeds a crowd without you spending your morning in the kitchen missing all the fun.
  • Leftovers reheat beautifully, so you get to enjoy it twice without any guilt.
02 -
  • If you skip the overnight soak, the bread won't absorb enough custard and you'll end up with dry spots and a puddle at the bottom.
  • Softening the cream cheese completely is non-negotiable, or you'll have lumps that won't blend and will bake into weird hard bits.
  • Letting the casserole sit out for 15 minutes before baking helps it cook more evenly and prevents a cold center.
  • Don't overbake it or the custard will turn rubbery instead of creamy and soft.
03 -
  • Use a good quality caramel sauce because it's a star ingredient, and the cheap stuff can taste artificial and ruin the whole vibe.
  • Press the bread down gently after pouring the custard, then wait five minutes and press again to make sure every piece is soaked.
  • Let the casserole rest for 10 minutes after baking so the custard sets up and you get clean, beautiful slices instead of a sloppy scoop.
  • If you're doubling the recipe for a big crowd, use two dishes instead of one deep pan so everything bakes evenly.
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