Overnight Overnight Cinnamon Roll French Toast Casserole combines the best parts about cinnamon rolls and French toast into an easy make-ahead breakfast!
I love a good holiday breakfast or brunch recipe that requires minimal work and packs maximum deliciousness! I’ve been testing out breakfast recipes for Christmas morning this year and I’m telling you right here, right now, this is the winner.
Everyone goes crazy for this, even my super picky two year old twins and that is saying something because normally the only breakfast food they will eat is cereal, peanut butter toast, and waffles. And we’re not talking about my favorite homemade, super fluffy Belgian-style waffles, we are talking frozen waffles. They don’t even dip them in syrup! They’re strange kids.
After telling a little white lie and convincing the kids that we were eating donuts (don’t judge) they tried it and completely loved this French toast casserole. But how can you not when it tastes like a cinnamon roll?!?
How to make overnight or make-ahead French Toast Casserole
1) It starts with thick-cut and very soft white bread, often called “Texas Toast”. The night before (or at least 8 hours before serving) cut the bread into 1-inch cubes and layer half of them in a 9×13 inch baking pan. (Use a pan that is at least 2 inches deep)
2) Cover the first half with a sugar + brown sugar + cinnamon mixture, then top with the second half of the bread cubes. Pour the milk mixture (consisting of milk, eggs, vanilla, and a little sugar) over the top of the bread cubes. Cover tightly and refrigerate overnight or up about 8 hours.
3) About an hour before serving, remove the pan from the fridge and uncover it. Sprinkle cinnamon and sugar over the top, and then drizzle with melted butter. Bake for 35-45 minutes until the bread is golden and cooked through.
4) Whip up a super easy cream cheese glaze with cream cheese, butter, vanilla, powdered sugar and milk. Drizzle over the slightly-cooled casserole and serve.
Your family and friends won’t be able to resist this tasty Cinnamon Roll French Toast Casserole. Tastes like a cinnamon roll, feels like French toast, this is the perfect blend of your favorite breakfasts in an easy and simple make-ahead form!
The best part about a make ahead breakfast casserole is that it doesn’t take you away from the fun on those special mornings. Spend just about 15 minutes the night before, and about 15 minutes the morning of doing the work, and then pop it into the oven and breakfast is served!
Overnight Cinnamon Roll French Toast Casserole
- 12 slices thick Texas-style white bread very soft, very thick white bread - often called "Texas Toast"
- 2 cups milk (I usually use Fat Free Half & Half)
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons sugar
- 1/2 cup sugar divided
- 1/4 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon divided
- 6 tablespoons melted butter
- 2 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1 teaspoon vanilla
- 4-6 tablespoons milk as needed
- 4-5 cups powdered sugar
- Layer remaining half of the bread cubes over the top. Whisk together milk, eggs, vanilla, and sugar. Pour over the bread cubes (being sure to pour over all of the cubes, not just right in the middle). Cover tightly with plastic wrap and chill overnight in the fridge.
- Mix together remaining 1/4 cup sugar and 1/2 tablespoon (about 2 teaspoons) cinnamon and sprinkle mixture over the top of the bread cubes. Drizzle melted butter over the top. Bake at 350 degrees for 35-45 minutes until browned and bread is baked through.
- Bake at 350 degrees for 35-45 minutes until browned and bread is baked through. While French toast is baking, prepare the icing.
- Cream together cream cheese and butter until light and fluffy. Mix in vanilla and 4 tablespoons milk. Gradually mix in powdered sugar until completely incorporated. Add 1-2 tablespoons of milk if needed to make icing pourable. Pour over slightly cooled French toast casserole and serve.