King Cake Overnight French Toast (Printable version)

Cinnamon-swirl brioche soaked in custard, baked until golden and topped with vibrant icing and sprinkles.

# Ingredient List:

→ Bread and Custard

01 - 1 large loaf brioche or challah (about 16 ounces), cut into 1-inch cubes
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 3/4 cup granulated sugar
06 - 2 tablespoons light brown sugar
07 - 2 teaspoons pure vanilla extract
08 - 2 teaspoons ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon salt

→ Filling

11 - 4 ounces cream cheese, softened
12 - 1/3 cup powdered sugar
13 - 1 teaspoon lemon zest, optional

→ Topping

14 - 2 tablespoons unsalted butter, melted
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon ground cinnamon

→ Icing and Decoration

17 - 1 cup powdered sugar
18 - 2 to 3 tablespoons milk
19 - 1/2 teaspoon vanilla extract
20 - Purple, green, and gold sanding sugar or sprinkles for garnish

# How-To Steps:

01 - Grease a 9 by 13-inch baking dish with butter or cooking spray.
02 - Beat softened cream cheese, powdered sugar, and lemon zest together in a mixing bowl until smooth and well combined.
03 - Arrange half the brioche cubes in the prepared baking dish. Dollop cream cheese mixture evenly over bread. Top with remaining bread cubes.
04 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
05 - Pour custard evenly over bread mixture, pressing down gently to ensure thorough soaking. Cover tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
06 - Remove baking dish from refrigerator and preheat oven to 350 degrees Fahrenheit. Allow the casserole to stand at room temperature while oven heats for approximately 15 minutes.
07 - Mix melted butter, sugar, and cinnamon in a small bowl. Drizzle this mixture evenly over the casserole.
08 - Bake uncovered for 40 to 45 minutes, until the top is puffed and golden brown.
09 - Remove from oven and let cool for 10 minutes.
10 - Whisk powdered sugar, milk, and vanilla extract together in a small bowl until smooth and pourable.
11 - Drizzle icing over the warm casserole. Immediately sprinkle with purple, green, and gold sanding sugar in festive stripes. Serve warm.

# Expert Advice:

01 -
  • Zero morning stress: Everything gets assembled the night before, so you're just sliding it into the oven while coffee brews.
  • Feeds a crowd without feeling fussy: One dish, eight servings, and it looks way more impressive than the effort it takes.
  • The cream cheese layer is a game changer: It melts into pockets of richness that regular French toast can't touch.
02 -
  • Don't skip the overnight soak: This isn't just for convenience; the bread needs those hours to absorb the custard evenly, or you'll end up with dry spots and soggy spots.
  • If your cream cheese is still cold when you spread it, it'll tear the bread: Always let it soften on the counter for 30 minutes before beating it, or you'll spend 10 minutes wrestling with it.
  • The icing should go on while the casserole is still warm, not hot: If it's too hot, the icing just runs off; too cold, and it won't drizzle smoothly.
03 -
  • If you don't have a 9×13-inch dish, two 8-inch round cake pans work in a pinch: You might need to reduce baking time by 5 minutes since the custard will cook faster in shallower pans.
  • Make the icing slightly thinner than you think you want it: It thickens as it cools, and there's nothing worse than trying to drizzle something that's already set up.
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