Overnight Cinnamon Roll French Toast Casserole

Langkah-langkah

1. Make the cinnamon sugar butter. In a medium-sized bowl, mix the butter, brown sugar, cinnamon, vanilla, and salt until smooth and spreadable. Set aside.
2. Prepare the brioche. Grease a 9×13-inch baking dish. If your bread is fresh, toast it lightly first to help it dry out a bit. Spread the cinnamon sugar butter evenly over one side of half of the brioche slices. Top with the remaining slices to form sandwiches, then cut them into 2-inch cubes. Loosely scatter the cubes into the prepared baking dish.
3. Make the custard. In a large bowl, whisk together the eggs, milk, cream, sugar, cinnamon, vanilla, and salt until fully combined. Pour the custard evenly over the bread cubes and gently press them down so everything is fully coated.
4. Rest the casserole. For the overnight version, cover and refrigerate for 6–10 hours. Avoid soaking longer than 12 hours to prevent a mushy texture. For a same-day version, let the casserole rest at room temperature for 30–60 minutes before baking.
5. Bake. Preheat the oven to 350°F. If refrigerated, let the casserole sit at room temperature for 15–20 minutes. Cover with foil and bake for 30 minutes, then uncover and bake for 20–35 minutes more, until puffed, golden brown, and set in the center.
6. Make the glaze. While the casserole bakes, whisk together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and pourable.
7. When the caserole is finished baking, let it rest until set and slightly cooled (still warm, just not super hot!), about 15 minutes. Drizzle the glaze all over the casserole and serve with powdered sugar or maple syrup, if desired.