Overnight Cinnamon Roll French Toast Casserole – Easy

This Overnight Cinnamon Roll French Toast Casserole takes everything you love about a warm, glazed cinnamon roll and turns it into a feed-a-crowd breakfast bake you assemble the night before. Cubes of cinnamon swirl bread soak up a rich vanilla custard while you sleep, so all you do in the morning is slide the pan into the oven and drizzle the cream cheese glaze over the top.

The magic is the two-layer soak: the bottom cubes turn soft and pudding-like while the top pieces stay slightly crisp and caramelized at the edges. Refrigerating overnight lets the custard reach the center of every cube, which is why this casserole tastes so much better than a last-minute version thrown together at 7 a.m.

It is the ideal holiday-morning or brunch recipe because it is completely hands-off after assembly. Prep it in 15 minutes the night before, bake it in about 35 minutes, and serve it straight from the pan with extra glaze.

About the Ingredients

1 loaf (16 oz / 450 g) cinnamon swirl bread, cut into 1-inch cubes

Day-old or slightly stale bread is ideal because it absorbs custard without turning mushy. If you cannot find cinnamon swirl bread, use challah or brioche tossed with 2 teaspoons cinnamon and 2 tablespoons sugar.

8 large eggs

Room-temperature eggs blend into a smoother custard, so set them out 20 minutes ahead if you can. For a lighter version, swap 2 whole eggs for 4 egg whites.

2 cups (480 ml) whole milk

Whole milk gives the creamiest custard; 2% works but will be slightly less rich. For a dairy-free bake, use unsweetened oat milk or full-fat canned coconut milk.

1/2 cup (120 ml) heavy cream

Heavy cream adds body and helps the custard set silky rather than watery. Half-and-half is a fine substitute, but skip skim milk here.

1/2 cup (100 g) granulated sugar

White sugar dissolves cleanly into the custard; brown sugar adds a deeper molasses note if you prefer. Reduce to 1/3 cup if your bread is very sweet.

2 teaspoons vanilla extract

Real vanilla extract tastes noticeably better than imitation in a custard this simple. Bourbon or vanilla bean paste both work as a 1-to-1 swap.

1 1/2 teaspoons ground cinnamon

Freshly opened cinnamon has far more aroma than a jar sitting in the pantry for years. Use 1 teaspoon if you are sensitive to strong spice.

1/4 teaspoon fine salt

Salt balances the sweetness and keeps the custard from tasting flat. Do not skip it, even in a sweet recipe.

4 oz (113 g) cream cheese, softened

Full-fat block cream cheese, not spreadable tub style, gives the thickest glaze. Neufchatel works if you want it a little lighter.

1 cup (120 g) powdered sugar

Sift it first to avoid lumps in the glaze. If the glaze is too thin, add 1 tablespoon more sugar at a time.

2 to 3 tablespoons whole milk, for the glaze

Add the milk one tablespoon at a time until the glaze ribbons off a spoon. Any milk or cream you have on hand works here.

2 tablespoons (28 g) unsalted butter, melted, for the pan and topping

Brush some on the baking dish and drizzle the rest over the top for golden, caramelized edges. Salted butter is fine; just omit the added salt.

Tips & Tricks

Use stale bread, not fresh

Fresh bread dissolves into paste overnight. Leave your loaf out uncovered for a few hours or toast the cubes for 5 minutes at 300 F (150 C) before assembling.

Do not over-soak the top layer

Press only the bottom half of the cubes into the custard and leave the top layer resting lightly so it crisps instead of turning soggy.

Let it sit before baking

Pull the casserole from the fridge 20 to 30 minutes before it goes in the oven so it bakes evenly and the center sets at the same time as the edges.

Step-by-Step Instructions

1. Prep the pan and bread

Butter a 9×13-inch baking dish with about 1 tablespoon of the melted butter. Spread the bread cubes evenly in the dish, keeping the layers loose so the custard can flow between them.

2. Whisk the custard

In a large bowl, whisk the eggs, whole milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt for about 1 minute until completely smooth and pale yellow with no streaks of egg white.

3. Soak the bread

Pour the custard evenly over the bread cubes. Press gently with a spatula so the bottom cubes drink up the liquid, then cover the dish tightly with plastic wrap and refrigerate at least 8 hours or overnight.

4. Bring it to room temperature

In the morning, remove the casserole from the refrigerator, uncover it, and let it sit on the counter for 20 to 30 minutes. Meanwhile, preheat the oven to 350 F (175 C) so the bake starts in a fully hot oven.

5. Bake until set

Drizzle the remaining 1 tablespoon melted butter over the top and bake on the middle rack for 32 to 38 minutes, until the edges are deep golden brown and bubbling and the center reaches 160 F (71 C) on an instant-read thermometer.

6. Check the center

If the top browns before the middle sets, tent the dish loosely with foil and bake 5 more minutes. The casserole is done when a knife inserted in the center comes out clean and the custard no longer jiggles.

7. Whip the glaze

While the casserole bakes, beat the softened cream cheese and powdered sugar until smooth, then add the milk 1 tablespoon at a time until the glaze is thick but pourable.

8. Glaze and serve

Drizzle the cream cheese glaze over the warm casserole in ribbons, let it melt for 2 minutes, and serve immediately with extra glaze on the side.

Delicious Variations

Apple Cinnamon Version

Fold 1 diced peeled apple into the bread layer and add 1/4 teaspoon nutmeg to the custard for a fall twist.

Maple Pecan Version

Swap 1/4 cup of the milk for maple syrup and scatter 1/2 cup toasted chopped pecans over the top before baking.

Chocolate Chip Cinnamon Roll

Toss 3/4 cup mini chocolate chips between the bread cubes and drizzle the warm casserole with a chocolate-cream cheese glaze.

How to Store Overnight Cinnamon Roll French Toast Casserole

Frequently Asked Questions

Assemble this Overnight Cinnamon Roll French Toast Casserole tonight and wake up to a warm, glazed, bakery-style breakfast with almost no effort. If you make it, leave a rating and tell me how your family liked it, and snap a photo for the comments so I can see those golden edges.

Overnight Cinnamon Roll French Toast Casserole

Overnight Cinnamon Roll French Toast Casserole bakes into gooey, buttery layers of cinnamon swirl bread soaked in vanilla custard with a cream cheese glaze.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time8Servings412 kcalCalories

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🧂 Ingredients

• 1 loaf (16 oz / 450 g) cinnamon swirl bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine salt
• 4 oz (113 g) cream cheese, softened
• 1 cup (120 g) powdered sugar
• 2 to 3 tablespoons whole milk, for the glaze
• 2 tablespoons (28 g) unsalted butter, melted, for the pan and topping

📋 Instructions

1. 1Prep the pan and bread — Butter a 9×13-inch baking dish with about 1 tablespoon of the melted butter. Spread the bread cubes evenly in the dish, keeping the layers loose so the custard can flow between them.
2. 2Whisk the custard — In a large bowl, whisk the eggs, whole milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt for about 1 minute until completely smooth and pale yellow with no streaks of egg white.
3. 3Soak the bread — Pour the custard evenly over the bread cubes. Press gently with a spatula so the bottom cubes drink up the liquid, then cover the dish tightly with plastic wrap and refrigerate at least 8 hours or overnight.
4. 4Bring it to room temperature — In the morning, remove the casserole from the refrigerator, uncover it, and let it sit on the counter for 20 to 30 minutes. Meanwhile, preheat the oven to 350 F (175 C) so the bake starts in a fully hot oven.
5. 5Bake until set — Drizzle the remaining 1 tablespoon melted butter over the top and bake on the middle rack for 32 to 38 minutes, until the edges are deep golden brown and bubbling and the center reaches 160 F (71 C) on an instant-read thermometer.
6. 6Check the center — If the top browns before the middle sets, tent the dish loosely with foil and bake 5 more minutes. The casserole is done when a knife inserted in the center comes out clean and the custard no longer jiggles.
7. 7Whip the glaze — While the casserole bakes, beat the softened cream cheese and powdered sugar until smooth, then add the milk 1 tablespoon at a time until the glaze is thick but pourable.
8. 8Glaze and serve — Drizzle the cream cheese glaze over the warm casserole in ribbons, let it melt for 2 minutes, and serve immediately with extra glaze on the side.

👨‍🍳 Chef's Note: For the cleanest slices, let the casserole rest 10 minutes after baking so the custard finishes setting before you cut into it.

Servings: 8

Cuisine: American

Course: Breakfast

Nutrition (per serving): 412 kcal · 13g protein · 48g carbs · 19g fat