A couple weekends ago we hosted a large family gathering, and of course a hearty breakfast was a must. Big weekend breakfasts are one of my favorite traditions—especially when there are many people to share them with. When hosting a crowd, overnight casseroles are my go-to: they’re simple to assemble the night before and require no morning prep beyond popping them in the oven.
This particular recipe was given to me by my sister-in-law Autumn and has quickly become one of my absolute favorites. It’s an overnight French toast soufflé that combines the comfort of French toast with a creamy, custardy bake. The top browns beautifully while the interior stays soft and slightly pillowy—seriously, it’s heavenly.
The recipe is easy to scale for a crowd, makes-ahead friendly, and pairs wonderfully with fresh fruit, warm maple syrup, or a dusting of powdered sugar. Below is the recipe in full, followed by a few helpful tips and serving suggestions to get the best results every time.
- 1 loaf cinnamon bread (I used a Cinnabon loaf; other cinnamon loaves like Great Harvest work well)
- 1 (8 oz.) block cream cheese
- 1/2 cup brown sugar
- 1/2 cup butter
- 2 Tbsp light corn syrup (Karo)
- 6 eggs
- 2 cups heavy cream
- 2 Tbsp ground cinnamon
- In a small saucepan over medium heat, melt the butter with the brown sugar and corn syrup, stirring until the sugar dissolves and the mixture is smooth.
- Pour this warm caramel-like mixture into the bottom of a 9×13-inch baking pan and spread evenly.
- Cut the cinnamon bread into approximately 1-inch squares.
- Cut the cream cheese into small cubes.
- Layer half of the bread cubes over the brown sugar mixture in the pan. Scatter the cream cheese cubes over that layer, then top with the remaining bread cubes.
- In a large bowl, whisk together the eggs, heavy cream, and cinnamon until fully combined. Pour the custard over the layered bread, pressing the bread down gently so it soaks up the liquid.
- Cover the pan and refrigerate overnight to allow the bread to fully absorb the custard.
- The next morning, remove the cover and bake in a preheated 350°F oven for 35–45 minutes, or until the top is golden brown and the center is set. If desired, sprinkle lightly with powdered sugar before serving.
Tips for success: Use sturdy cinnamon bread so the cubes hold their shape after soaking. If you prefer a lighter custard, substitute part of the heavy cream with whole milk. For an extra touch of flavor, add a teaspoon of vanilla extract or a pinch of nutmeg to the custard. If the cream cheese chunks are too large for your taste, soften the cream cheese slightly and dollop smaller amounts for a more even distribution.
Serving suggestions: This casserole is delicious served warm with pure maple syrup, a drizzle of honey, or a spoonful of fruit compote. Fresh berries, sliced bananas, or a citrus fruit salad are refreshing accompaniments. It makes a great centerpiece for holiday mornings, brunches, or any relaxed weekend with family.
Make-ahead and storage: Because this is an overnight casserole, it’s ideal for prepping the night before. Leftovers can be refrigerated for up to 3 days; reheat individual portions in the microwave or warm slices in a 325°F oven until heated through. You can also freeze portions—wrap tightly and thaw in the refrigerator before reheating.
This overnight French toast soufflé is simple to prepare, feeds a crowd, and delivers a comforting, indulgent flavor that guests love. Enjoy!