Cinnamon Bun French Toast Casserole


  • 1 pound day old challah bread (cut into 1 inch slices)
  • 8 ounces cream cheese (cut into ½ inch cubes)
  • 6 large eggs (beaten)
  • 3¼ cups whole milk (divided)
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup powdered sugar
  • ½ cup Cinnamon Toast Crunch© cereal (crushed)


Grease a large casserole pan with nonstick cooking spray.

Evenly arrange slices of challah in a large casserole dish, overlapping as needed. Add cream cheese on top and in between the slices, evenly distributing around.

In a large bowl, whisk together eggs, 3 cups milk, brown sugar, cinnamon, vanilla and salt until blended.

Pour mixture over bread, making sure everything is covered with the milk-egg mixture. Press down to make sure each piece of bread is submerged. Cover with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 375° F.

Remove plastic wrap and place in oven for 50-60 minutes, until the top is crispy and the center is set.

In a small bowl, whisk together powdered sugar with ¼ cup milk. Drizzle over the casserole and garnish with crushed cereal.

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