Ingredients
Scale
- 1 loaf brioche bread, sourdough bread or challah
- 6 ounces full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons powdered sugar
- 8 large eggs
- 1 Tablespoon vanilla extract, divided
- 1 ½ cups whole milk
- ¾ cup heavy cream
- 1 teaspoon ground cinnamon
- ⅓ cup light or dark brown sugar
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray.
- Slice bread into 1-inch cubes and spread half in the pan.
- Beat cream cheese until smooth, then mix in powdered sugar and ½ teaspoon vanilla.
- Drop spoonfuls of cream cheese mixture over the bread, then layer remaining bread on top.
- Whisk eggs, milk, cream, brown sugar, cinnamon, and remaining vanilla until smooth.
- Pour mixture evenly over the bread.
- Bake uncovered for 45-55 minutes until golden brown. Cover with foil if browning too quickly.
- Serve warm with maple syrup or powdered sugar.
Notes
- Brioche, challah, or sourdough work best.
- Ensure cream cheese is softened to avoid lumps.
- Bake until custard is fully absorbed for best texture.
- Leftovers can be refrigerated and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg