Cinnamon swirl French toast bake with rivers of brown sugar cinnamon, soft custard center, and a cream cheese drizzle. ♡

This viral cinnamon swirl French toast bake gets cinnamon swirls baked right into the bread, no separate cinnamon roll layering needed. Custard soaked brioche bakes with deep brown sugar cinnamon rivers and finishes under a cream cheese drizzle. For more ideas, see our Bang Bang Chicken Bowls.

Brunch show stopper that disappears in 10 minutes flat. Let’s make it together.

Ingredients

Cinnamon Swirl French Toast Bake

1 loaf brioche bread, cubed, about 12 oz
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 tsp vanilla extract
1 tsp cinnamon, for the custard
1/2 tsp kosher salt
1/2 cup salted butter, softened, for swirl
3/4 cup brown sugar, packed, for swirl
2 tbsp ground cinnamon, for swirl
4 oz cream cheese, softened, for drizzle
1 cup powdered sugar, for drizzle
3 tbsp milk, for drizzle

How to Make Cinnamon Swirl French Toast Bake

**Cube.** Grease a 9×13 inch baking dish. Add cubed brioche to the dish.
**Custard.** Whisk eggs, milk, heavy cream, sugar, vanilla, 1 tsp cinnamon, and salt. Pour over bread. Press down to soak.
**Refrigerate.** Cover and refrigerate at least 4 hours or overnight.
**Swirl.** In a bowl mix softened butter, brown sugar, and 2 tbsp cinnamon. Drop dollops over the soaked bread. Use a knife to swirl through.
**Bake.** Bake at 350F for 45 minutes until golden and set in the center.
**Drizzle.** Whisk cream cheese, powdered sugar, and milk until smooth. Drizzle over the warm bake.
**Serve.** Slice and serve hot with fresh fruit.

Why This Recipe Works

An overnight soak transforms regular brioche into custard rich layers. The bread absorbs the egg cream mixture overnight, so the inside is creamy and rich while the top crisps in the oven. Skipping the soak gives a soggy bottom with a dry top.

Swirling soft butter cinnamon brown sugar paste through the soaked bread before baking creates the signature cinnamon roll vibe. The paste melts during baking and forms gooey rivers throughout the bake. A pourable cinnamon mix would just sit on top.

A cream cheese drizzle made with milk instead of just powdered sugar gives the icing tang that balances the sweetness. Most home cooks use plain powdered sugar icing which is one note sweet. A 4 oz cream cheese addition gives the viral cinnamon roll bakery flavor. For more ideas, see our Honey Gochujang Chicken Thighs.

Tips

Soak overnight or at least 4 hours for best texture.
Use brioche or challah, never sandwich bread.
Soften butter for the cinnamon swirl or it will not spread.
Make ahead and bake morning of for stress free brunch.
Common mistake: do not skip the cream cheese drizzle, it brings the cinnamon roll vibes.
Store leftovers up to 3 days. Reheat 60 seconds in microwave.

Variations

Add chopped pecans or walnuts in the swirl.
Top with fresh berries for a brighter brunch dish.
Add 1/2 tsp nutmeg to the custard for warmth.
Use cinnamon raisin bread for double cinnamon hit.
Drizzle with maple syrup instead of cream cheese icing.
Add caramelized apples for apple cinnamon french toast bake.

Looking for more recipes? Try our Vegan Creamy Tuscan Pasta or High Protein Cottage Cheese Pizza Bowl next.

Common Mistakes to Avoid

Skipping the overnight soak: Soak 4 hours minimum. Quick soaking gives soggy bottoms.
Using sandwich bread: Brioche or challah only. Sandwich bread turns to mush.
Cold butter for the swirl: Soften to room temp. Cold butter will not spread.
Skipping the cream cheese: Plain icing is one note sweet. Cream cheese balances the bake.

Cinnamon Swirl French Toast Bake

Cinnamon swirl French toast bake with brown sugar swirls and cream cheese drizzle. Viral brunch show stopper.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 10 servings

Course: Breakfast

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

1 loaf brioche bread cubed, about 12 oz
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 tsp vanilla extract
1 tsp cinnamon for the custard
1/2 tsp kosher salt
1/2 cup salted butter softened, for swirl
3/4 cup brown sugar packed, for swirl
2 tbsp ground cinnamon for swirl
4 oz cream cheese softened, for drizzle
1 cup powdered sugar for drizzle
3 tbsp milk for drizzle

Method

**Cube.** Grease a 9x13 inch baking dish. Add cubed brioche to the dish.
**Custard.** Whisk eggs, milk, heavy cream, sugar, vanilla, 1 tsp cinnamon, and salt. Pour over bread. Press down to soak.
**Refrigerate.** Cover and refrigerate at least 4 hours or overnight.
**Swirl.** In a bowl mix softened butter, brown sugar, and 2 tbsp cinnamon. Drop dollops over the soaked bread. Use a knife to swirl through.
**Bake.** Bake at 350F for 45 minutes until golden and set in the center.
**Drizzle.** Whisk cream cheese, powdered sugar, and milk until smooth. Drizzle over the warm bake.
**Serve.** Slice and serve hot with fresh fruit.

Notes

Soak overnight or at least 4 hours for best texture. Use brioche or challah, never sandwich bread. Soften butter for the cinnamon swirl or it will not spread.

Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.