Cream Cheese Cinnamon Roll French Toast

There's something about the smell of cinnamon and cream cheese mingling in the oven that makes a Saturday morning feel like it's already won. I stumbled onto this recipe during a phase where I was obsessed with combining two breakfast loves that had no business working together—but somehow they did. The first time I pulled it out of the oven, golden and puffed, my kitchen looked like something from a dream, and I realized I'd accidentally created the ultimate lazy-person's indulgence that still feels fancy enough for guests.

I made this for my sister's birthday brunch, and watching her face when she took the first bite—that moment where her eyes went wide and she couldn't decide if it tasted more like banana bread or cinnamon rolls—that's when I knew this recipe had staying power. She's the kind of person who doesn't do mornings, but she made an exception that day, and now it's become our tradition whenever anyone in the family has something worth celebrating.

Ingredients

• 1 large loaf brioche or challah bread (about 500 g), cut into 1-inch cubes: The bread is your canvas here—brioche's richness absorbs the custard without falling apart, while challah brings a subtle sweetness that echoes through every layer.
• 2 medium ripe bananas, mashed: Use bananas that are almost too ripe to eat plain; their deep flavor and natural sweetness are what make people wonder what your secret ingredient is.
• 6 large eggs: These form the custard base that transforms dry bread into something silky and indulgent overnight.
• 1 1/2 cups (360 ml) whole milk and 1/2 cup (120 ml) heavy cream: The combination gives you richness without curdling; the milk keeps it light while the cream makes it luxurious.
• 1/2 cup (100 g) light brown sugar and 1/4 cup (60 g) granulated sugar: Brown sugar brings molasses depth while granulated sugar dissolves cleanly into the custard for better texture.
• 2 tsp vanilla extract: This ties everything together—don't skip it or use imitation, as it's crucial to the flavor balance.
• 2 tsp ground cinnamon and 1/4 tsp ground nutmeg: Cinnamon is the star, but nutmeg whispers in the background and prevents the spice from tasting one-dimensional.
• 1/4 tsp fine sea salt: Salt amplifies sweetness and prevents the custard from tasting cloying.
• 8 oz (225 g) softened cream cheese: Make sure it's truly soft—room temperature cream cheese blends smooth without lumps.
• 2 tbsp (30 g) unsalted butter, melted, 1/3 cup (65 g) light brown sugar, and 1 tbsp ground cinnamon for topping: This trio creates a caramelized, crackly surface that contrasts beautifully with the soft interior.

Instructions

Prepare Your Baking Dish:

Grease a 9x13-inch baking dish thoroughly with butter or nonstick spray, getting into the corners where bread loves to stick. A greased dish is the difference between a beautiful presentation and a stuck mess that takes half your breakfast with it.

Layer the Bread Base:

Arrange half of your cubed bread evenly across the dish—aim for a single, snug layer rather than haphazard piles. This even distribution ensures every piece gets equal time soaking in the custard.

Mix the Custard:

In a large bowl, whisk together mashed bananas, eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until the mixture is completely smooth with no banana chunks remaining. The bananas should dissolve into the custard, creating a subtle background flavor rather than distinct pieces.

First Bread Soak:

Pour exactly half of the custard mixture over the first bread layer and press down gently but firmly so the bread absorbs the liquid without compacting into a brick-like texture. You're creating pockets for absorption, not squeezing the life out of everything.

Make the Cream Cheese Swirl:

Beat softened cream cheese, sugar, egg yolk, and vanilla together until the mixture is completely smooth and creamy with no lumps. Dollop this mixture by spoonfuls randomly over the soaked bread layer—you're going for an abstract pattern, not uniform coverage.

Layer the Remaining Bread:

Top with the remaining bread cubes, spreading them evenly like you did with the first layer. This ensures the casserole has balanced structure rather than a lopsided collapse during baking.

Final Custard Pour:

Pour the remaining custard over the top bread layer and press gently one more time so everything is moistened and the cream cheese swirls have been slightly distributed throughout. You should see some swirls peeking through—that's exactly what you want.

Add the Cinnamon Sugar Topping:

Mix melted butter, brown sugar, and cinnamon together and drizzle or dot this mixture over the entire casserole surface. This creates the caramelized crust that makes people's eyes light up when they take their first bite.

Overnight Chill:

Cover tightly with plastic wrap or foil and refrigerate for at least 6 hours, ideally overnight (8 hours). This time allows the bread to fully absorb the custard, transforming from separate cubes into a cohesive, tender dish.

Prepare for Baking:

When you're ready to bake, preheat your oven to 350°F (175°C) and remove the casserole from the fridge while the oven heats up. This takes the cold shock out of the baking process and helps the dish cook more evenly.

Bake Until Golden:

Bake uncovered for 40 to 45 minutes, until the top is puffed and golden brown and a knife inserted in the center comes out clean. The sides might pull away slightly from the dish edge, which is a good sign the custard has set properly.

Rest Before Serving:

Cool for 10 to 15 minutes before serving—this allows the interior to set slightly while the top stays warm and the flavors settle. Serve warm with maple syrup or a light dusting of powdered sugar if you're feeling fancy.

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One Sunday morning, my neighbor knocked on the door asking what smelled so good, and instead of being annoyed at the early interruption, I found myself sliding an extra plate onto the table. That's when I understood this recipe's real magic—it's not just about feeding yourself well, it's about creating a moment where people want to linger at your kitchen table a little longer than they planned.

Why This Tastes Like Multiple Desserts at Once

The genius of this casserole is how it plays different roles depending on where your taste buds land. The mashed banana creates a soft, almost bread-pudding quality in the custard, while the cinnamon sugar topping nods directly toward cinnamon rolls, and those hidden pockets of cream cheese swirl add an unexpected richness that keeps you guessing. I've had people argue about what they're tasting, and I let them—part of the fun is that mystery.

The Make-Ahead Magic

This is genuinely one of those recipes that gets better the longer it sits in the fridge. I've made it for holiday mornings when I knew I'd be exhausted, and the relief of knowing breakfast was already assembled and waiting in the oven was its own kind of gift. If you want to freeze it unbaked, wrap it carefully and it'll keep for up to a month—just thaw it overnight in the fridge before baking, and nobody will ever know you prepped it weeks earlier.

Customizing Without Losing the Magic

While I love this recipe exactly as written, it's forgiving enough to handle some gentle adaptations. I've added chopped pecans and walnuts to the topping for crunch, experimented with different extract flavors, and once even added a touch of cardamom because I was feeling adventurous. The key is respecting the ratios—this balance of custard to bread to cream cheese swirl is what creates that perfect texture, so don't go rogue with major ingredient swaps.

• Pecans or walnuts scattered over the top add textural contrast and feel like you went the extra mile.
• A splash of bourbon or brandy in the custard mixture brings complexity, but start with just a tablespoon and taste as you go.
• If banana isn't your thing, you could reduce it to one banana and add a teaspoon of cardamom, but I'd make the classic version first so you know what you're building from.

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Every time I make this, I'm reminded that the best recipes are the ones that let you show up for the people you care about without exhaustion getting in the way. This casserole is your invitation to do exactly that.

Recipe FAQs

→ Can I use different bread types?

Yes, brioche and challah work best for their rich texture, but French bread, sourdough, or even day-old sandwich bread can be substituted. Just ensure the bread is slightly stale for better absorption of the custard.

→ How long should I refrigerate the casserole?

Minimum 6 hours, ideally 8 hours overnight. This allows the bread to fully absorb the custard mixture for the best texture and flavor distribution.

→ Can I freeze this dish?

Assemble the unbaked casserole, wrap tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed.

→ What can I serve with this bake?

Serve warm with maple syrup, powdered sugar dusting, or fresh berries. Pairs beautifully with strong coffee, chai tea, or a side of scrambled eggs for a complete brunch spread.

→ Can I make this dairy-free?

Substitute whole milk with oat or almond milk, use vegan cream cheese, and replace butter with coconut oil or plant-based butter. The texture may vary slightly but will still be delicious.