King Cake French Toast Bake (Printable)

Overnight soak of cinnamon swirl brioche baked golden with icing and festive sprinkles.

# What You'll Need:

→ Bread and Custard

01 - 1 large loaf brioche or challah, cut into 1-inch cubes (about 16 oz)
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 sugars or sprinkles

# How To Make It:

01 - Grease a 9 by 13-inch baking dish with butter or cooking spray.
02 - In a mixing bowl, beat softened cream cheese, powdered sugar, and lemon zest until smooth and creamy using an electric mixer or spatula.
03 - Arrange half of the bread cubes in the prepared baking dish. Dollop the cream cheese mixture evenly over the bread layer. Top with the remaining bread cubes, distributing them evenly.
04 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until thoroughly combined and well blended.
05 - Pour the custard mixture evenly over the bread layer, pressing down gently with a spatula to ensure the bread absorbs the custard. Cover the baking dish tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
06 - Preheat the oven to 350 degrees Fahrenheit. Remove the baking dish from the refrigerator and allow it to sit at room temperature while the oven reaches temperature.
07 - In a small bowl, combine the melted butter, granulated sugar, and cinnamon. Drizzle this mixture evenly over the entire casserole surface.
08 - Place the uncovered baking dish in the preheated oven and bake for 40 to 45 minutes, until the casserole is puffed and golden brown on top.
09 - Remove the baking dish from the oven and allow the casserole to cool for 10 minutes before decorating.
10 - For the icing, whisk together powdered sugar, milk, and vanilla extract in a small bowl until the mixture reaches a smooth, pourable consistency.
11 - Drizzle the glaze over the warm casserole. Immediately sprinkle the purple, green, and gold sanding sugars or sprinkles in festive stripes across the top.
12 - Serve the casserole warm, optionally accompanied by fresh berries or whipped cream.

# Expert Advice:

01 -
  • You prep it the night before, so your morning feels effortless even when feeding a crowd.
  • The cream cheese filling hidden between bread layers adds richness that regular French toast can only dream of.
  • Watching it bake and puff in the oven never gets old, and neither do the compliments.
02 -
  • Don't skip the overnight soak—this isn't just tradition, it's the difference between a dry casserole and one that's creamy and custard-y throughout.
  • If your bread cubes are very fresh, they might disintegrate; day-old or lightly stale bread holds up beautifully in the custard.
  • The casserole will continue cooking slightly after you remove it from the oven, so don't overbake or the edges will become rubbery.
03 -
  • Make it two days ahead if your schedule allows—the flavors actually deepen overnight, and the bread absorbs even more custard.
  • If you forget to use lemon zest but have lemons on hand, squeeze a tiny bit of juice into the icing for subtle brightness that elevates the whole dish.
  • The icing should be thick enough to drizzle but thin enough to run slightly; if it's too thick, add milk one teaspoon at a time until it flows.
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