Description

A stress-free, make-ahead brunch dish that combines the flavors of cinnamon rolls with French toast. This bake features a custardy bread base, a gooey cinnamon swirl, a crunchy crumble topping, and a cream cheese glaze.

Ingredients

Scale

2 loaves French bread (about 1.5 lbs total), torn into 1-inch chunks
1/2 cup (113g) butter, melted
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 tablespoons ground cinnamon
6 large eggs
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
2 teaspoons vanilla extract
1 teaspoon cinnamon extract
1/4 teaspoon ground nutmeg
1 cup (120g) all-purpose flour
1/2 cup (100g) brown sugar, packed
1/3 cup (75g) unsalted butter, cold and cubed
1/2 cup chopped pecans
4 oz (113g) full-fat block cream cheese, softened
1 cup (120g) powdered sugar, sifted
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C).
Tear French bread into 1-inch chunks and place in a 9×13 inch baking dish without packing tightly.
Drizzle 1/2 cup melted butter evenly over the bread chunks.
Mix softened butter, granulated sugar, and cinnamon to form a paste. Dollop over bread and gently swirl with a knife to create streaks.
Whisk eggs, heavy cream, milk, vanilla extract, cinnamon extract, and nutmeg until smooth.
Pour custard over bread, pressing down gently to ensure all pieces are soaked. Let sit for 15 minutes at room temperature or cover and refrigerate overnight.
Mix flour, brown sugar, and salt. Cut in cold cubed butter until coarse crumbs form. Stir in pecans.
Sprinkle crumble topping over the soaked bread.
Bake for 45-50 minutes until golden brown and set. Tent with foil if browning too quickly.
While baking, beat cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla to make a glaze.
Cool bake for 10-15 minutes before slicing. Drizzle with glaze and serve warm.

Notes

For best results, use slightly stale bread to absorb custard without turning mushy. If making ahead, assemble the night before and refrigerate. You may need to add 5-10 minutes to baking time if baking from cold. Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 35
Sodium: 450
Fat: 24
Saturated Fat: 14
Carbohydrates: 65
Fiber: 2
Protein: 12

Keywords: overnight french toast, cinnamon roll bake, brunch recipe, make ahead breakfast, holiday brunch, easy brunch, family friendly recipe