Coffee Cake French Toast Casserole

Name: Coffee Cake French Toast Casserole
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Ingredients: 1 cups all-purpose flour ((160g)); 1 cup light brown sugar ((213g), packed); 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter ((113g), melted); nonstick baking spray; 1 pound challah bread (cut into 1-inch cubes); 8 ounces brick-style cream cheese ((227g), cut into 1-inch cubes); 1 cups milk ((284ml)); 1 cup heavy cream ((227ml)); 6 large eggs; 4 large egg yolks; 2 teaspoons pure vanilla extract; 1 cup light brown sugar ((213g), packed); 1/2 teaspoon ground cinnamon; 1/2 teaspoon espresso powder (optional); 1 cup confectioners' sugar ((113g), sifted); 1/4 cup maple syrup ((60ml), plus more for serving); 3 tablespoons milk ((42ml)); 1 teaspoon pure vanilla extract

This coffee cake–style French toast casserole is custardy inside, with pockets of cream cheese and a crisp brown sugar–cinnamon crumb on top; challah cubes soak up a rich egg-and-cream custard and bake to a tender, pudding-like center with a crunchy streusel.

It’s an overnight-friendly holiday or weekend brunch: assemble and refrigerate for at least 4 hours or overnight, then bake at 350°F (covered then uncovered) and finish with a maple–confectioners’ glaze before serving warm.

Why You’ll Love This Recipe

A comforting make-ahead brunch bake that combines the soft custard of classic French toast with the crunchy snap of coffee-cake crumbs and melty cream-cheese pockets for extra richness.

Custardy, not soggy — the overnight soak and the 15 to 30 minute room-temperature rest before baking create a tender custard throughout.
Coffee-cake crumbs — a brown sugar and cinnamon streusel gives contrast to the soft interior.
Cream-cheese pockets — 1-inch cream-cheese cubes tuck into the bread to create tangy, gooey bites.
Simple finish — a maple–confectioners’ glaze adds sweetness and a glossy finish without extra fuss.

This casserole scales easily for a crowd and hangs together well for buffet-style serving, making it ideal for holiday mornings and brunch gatherings.

Ingredients You’ll Need

1 cups all-purpose flour, (160g): All-purpose flour forms the base of the crumb topping and gives the streusel structure and a slightly tender bite.
1 cup light brown sugar, (213g), packed: Light brown sugar adds moist sweetness and helps the crumb topping caramelize and crisp during baking.
1/2 teaspoon ground cinnamon: Ground cinnamon provides warm, aromatic spice to both the crumb topping and the custard flavor profile.
1/4 teaspoon salt: Salt balances sweetness and enhances the other flavors in the crumb and custard.
1/2 cup unsalted butter, (113g), melted: Unsalted butter, melted, binds the crumb topping and melts into pockets that crisp as the casserole bakes.
nonstick baking spray: Nonstick baking spray prevents the casserole from sticking to the 9×13-inch dish for easy serving.
1 pound challah bread, cut into 1-inch cubes: Challah bread provides a tender, slightly sweet loaf that soaks custard well; cutting into 1-inch cubes encourages even absorption.
8 ounces brick-style cream cheese, (227g), cut into 1-inch cubes: Brick-style cream cheese cut into 1-inch cubes creates pockets of tangy, creamy filling that melt into the custard.
1 cups milk, (284ml): Milk is part of the custard base and helps the bread soften while keeping the texture light.
1 cup heavy cream, (227ml): Heavy cream enriches the custard for a silky, custardy interior and a richer mouthfeel.
6 large eggs: Whole eggs add structure and help set the custard so it holds together after baking.
4 large egg yolks: Egg yolks increase richness and contribute to a smooth, creamy custard texture.
2 teaspoons pure vanilla extract: Pure vanilla extract brightens and rounds the custard’s sweet flavors.
1 cup light brown sugar, (213g), packed: Additional light brown sugar is whisked into the custard for sweetness that complements the crumb topping.
1/2 teaspoon ground cinnamon: More ground cinnamon layers the warm spice through the custard, echoing the topping.
1/2 teaspoon espresso powder, optional: Espresso powder is optional but deepens the coffee-cake notes and intensifies the brown sugar flavor.
1 cup confectioners’ sugar, (113g), sifted: Confectioners’ sugar is the base of the glaze and gives a silky, pourable finish when whisked with liquid.
1/4 cup maple syrup, (60ml), plus more for serving: Maple syrup sweetens the glaze and pairs with the brown-sugar topping; extra is suggested for drizzling at the table.
3 tablespoons milk, (42ml): Milk thins the glaze to a drizzling consistency and helps it spread smoothly over the baked casserole.
1 teaspoon pure vanilla extract: Pure vanilla extract in the glaze adds aroma and balances the maple and confectioners’ sugar.

How to Make It

Make the crumb topping: In a medium bowl, combine the flour, 1cup (213g) light brown sugar, 1/4teaspoons alt, and 1/2teaspoon ground cinnamon. Stir in the 1/2cup (113g) unsalted butter, melted, mixing just until combined; set the crumb mixture aside so it can absorb the butter and become crumbly.
Prepare the pan and bread: Lightly grease a 9×13-inch baking dish with nonstick baking spray and place the 1pound challah bread cut into 1-inch cubes into the prepared dish so the pieces sit in a single, even layer.
Whisk the custard: In a large bowl, whisk together 1 and 1/4cups (284ml) milk, 1cup (227ml) heavy cream, 6 large eggs, 4 large egg yolks, 2teaspoons pure vanilla extract, 1cup (213g) light brown sugar, 1/2teaspoon ground cinnamon, and 1/2teaspoon espresso powder (optional) until well combined and smooth.
Assemble with cream cheese: Pour the liquid mixture evenly over the bread cubes so they begin to absorb the custard. Scatter the 8ounces (227g) brick-style cream cheese cut into 1-inch cubes across the top, nestling pieces into the bread so they form pockets as the custard soaks and bakes.
Top and chill: Sprinkle the prepared crumb topping evenly over the casserole, cover tightly with aluminum foil, and refrigerate for at least 4 hours or overnight to allow the bread to fully absorb the custard.
Bring to room temperature: When ready to bake, preheat the oven to 350 degrees (F). Remove the casserole from the refrigerator and let it sit at room temperature for 15 to 30 minutes so the center bakes more evenly.
Bake covered, then uncovered: Place the covered casserole in the oven and bake for 30 minutes. Carefully remove the foil and continue baking for another 30 to 35 minutes, or until the top is golden brown and the center is set (no runny custard when gently shaken).
Make the glaze: In a medium bowl, whisk together 1cup (113g) confectioners’ sugar, 1/4cup (60ml) maple syrup, 3Tablespoons (42ml) milk, and 1teaspoon pure vanilla extract. If the glaze is too thick to drizzle, add 1 teaspoon more milk at a time until it reaches the desired consistency.
Finish and serve: Drizzle the glaze over the baked casserole and finish with extra maple syrup right before serving, slicing into squares so each portion includes crumb topping and cream-cheese pockets.

Coffee Cake French Toast Casserole close-up view

Best Bread Choices

Challah or brioche are ideal because their eggy, slightly sweet crumb soaks custard without falling apart; day-old or lightly stale loaves hold up best. For a fruit-forward serving, try the casserole with roasted apples for spooned topping—Easy Roasting Apples pairs beautifully with the brown-sugar crumb.

Challah or brioche: best texture and flavor.
Day-old bread absorbs custard more evenly than very fresh bread.
Denser breads (sourdough, country loaf) can work but may need a slightly longer soak.

Crumble Topping Tips

For a crunchy, coffee-cake style top, mix the dry ingredients first, then stir in melted butter and let the mixture sit for a few minutes so the flour hydrates—this yields coarse crumbs that crisp rather than dissolve.

When sprinkling, distribute the crumb evenly and keep it loose; avoid pressing it into the bread so steam can escape and the topping can crisp.

Let the crumb absorb butter before using for better texture.
Use a fork to break the mixture into coarse clumps rather than packing it.
If crumbs look soggy after refrigerating, let the casserole rest uncovered at room temperature for 15 minutes before baking.

Glaze Consistency

Whisk the confectioners’ sugar with maple syrup, milk, and vanilla until smooth; the glaze should be thick enough to barely drip off a spoon so it creates a ribbon across the top without pooling.

If the glaze is too thick, thin with 1 teaspoon more milk at a time; if too thin, add a touch more confectioners’ sugar.

Start with 3Tablespoons (42ml) milk and add more sparingly.
Glaze can be made while the casserole bakes and stored at room temperature briefly until ready to drizzle.

Tips for Success

Overnight soak: Refrigerate for at least 4 hours or overnight; shorter soak times yield less custard absorption and a firmer interior.

Cream cheese placement: Cut cream cheese into 1-inch cubes and scatter evenly, nestling some cubes into the bread so pockets form throughout the pan.

Crisp crumb: Let the crumb sit after stirring so it absorbs the melted butter; distribute it loosely on top and avoid pressing it down to keep the topping crisp.

Doneness check: After the uncovered bake, the casserole is done when the top is golden brown and the center is set—there should be no liquid custard when you gently jiggle the dish.

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Frequently Asked Questions

Assemble and refrigerate for at least 4 hours or overnight. For best texture, bake within 24 hours of assembly so the bread doesn’t become overly saturated.

You can use regular or reduced-fat cream cheese, but full-fat brick-style cream cheese gives the best melty pockets; reducing the amount will produce fewer tangy pockets and a milder finished flavor.

Yes—cool baked portions completely, wrap tightly, and freeze up to 2 months. Reheat from frozen in a 350°F oven until warmed through, then glaze before serving.

Ready to Bake

Assemble this casserole the night before, bake in the morning, and finish with the quick maple–confectioners’ glaze for an impressive, low-effort brunch centerpiece.

Leftovers reheat well for weekday breakfasts—slice, warm, and drizzle with extra maple syrup at the table.