Caramel Cream Cheese Toast (Print)

Soft brioche layered with creamy cheese and rich caramel, baked to a golden finish for a tasty brunch.

# Ingredients:

→ Bread & Dairy

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (about 18 oz)
02 - 8 oz cream cheese, softened
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 5 large eggs
06 - ¼ cup unsalted butter, melted

→ Sugar & Flavorings

07 - ¾ cup granulated sugar
08 - ½ cup packed light brown sugar
09 - 2 teaspoons pure vanilla extract
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon salt

→ Caramel Sauce

12 - 1 cup store-bought or homemade caramel sauce

# Instructions:

01 - Grease a 9 x 13 inch baking dish with butter or nonstick spray.
02 - Spread half of the bread cubes evenly in the prepared dish.
03 - In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar and 1 teaspoon vanilla until smooth. Dollop spoonfuls of the mixture over the bread layer.
04 - Drizzle half of the caramel sauce over the cream cheese and bread.
05 - Top with the remaining bread cubes.
06 - In a large bowl, whisk together eggs, milk, cream, melted butter, remaining granulated sugar, brown sugar, remaining vanilla, cinnamon, and salt until well combined.
07 - Pour the egg mixture evenly over the bread layers, pressing down gently to ensure thorough soaking.
08 - Cover the dish tightly and refrigerate for at least 8 hours or overnight.
09 - Preheat the oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake uncovered for 40-45 minutes, or until golden brown and set in the center. Cover loosely with foil if browning too quickly.
10 - Warm the remaining caramel sauce and drizzle over the casserole before serving.

# Pro Tips:

01 -
  • The entire thing comes together the night before, which means you can actually enjoy your morning instead of frantically whisking eggs while guests arrive.
  • Brioche soaked in a cream cheese and egg custard tastes like French toast had a fancy dinner party, and everyone will ask for seconds.
  • That warm caramel drizzle at the end feels like the most elegant shortcut because nobody needs to know how simple it really is.
02 -
  • Day-old or stale bread is non-negotiable; fresh brioche will turn to mush and your casserole will feel mushy instead of custardy, something I learned by making this mistake exactly once.
  • Don't skip the overnight chill, it's when the bread fully absorbs the custard and the flavors meld into something magical that you simply cannot rush.
03 -
  • Use really good caramel sauce or make your own, because it's the star of the show and there's nowhere to hide mediocre caramel in something this simple.
  • Let the casserole sit at room temperature for about ten minutes after baking before cutting and serving, it makes slicing cleaner and each piece holds together beautifully.
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