Save My kitchen smelled like cinnamon and cream cheese the morning my sister texted asking what I'd made for brunch, and all I could say was "something that tastes like three desserts had a breakfast baby." This casserole emerged from one of those late-night recipe rabbit holes where I kept thinking, what if French toast met cheesecake met banana bread, all in one baking dish? The overnight soak transforms everything into this custardy, indulgent thing that somehow feels both decadent and completely doable for a crowd.
I made this for my in-laws' anniversary weekend, and my mother-in-law actually came into the kitchen asking if I'd "hired someone" when she saw it golden and perfect, the cinnamon sugar topping catching the light. That moment, when someone you're trying to impress just assumes you're more skilled than you are, that's when you know a recipe is worth keeping around.
Ingredients
- Brioche or challah bread, cut into 1-inch cubes (1 large loaf, about 450 g): These breads have enough structure to soak up custard without falling apart, and their slight sweetness plays beautifully with the cinnamon and cream cheese.
- Mashed ripe bananas (2 large): They dissolve into the custard and add natural sweetness plus moisture, so you don't need to oversoak or oversweeten.
- Eggs (6 large): The backbone of your custard, these bind everything and create that custardy set when baked.
- Whole milk (2 cups or 480 ml): Whole milk is the right choice here because skim will make the custard too thin and 2% feels like you're cutting corners.
- Heavy cream (1/2 cup or 120 ml): This is what keeps the bake silky instead of eggy, so don't skip it or swap it for something lighter.
- Brown sugar (1/2 cup or 100 g, plus 1/4 cup for cream cheese and 1/4 cup for topping): Brown sugar has molasses, which deepens the flavor and keeps the custard tender rather than rubbery.
- Ground cinnamon (2 tsp plus 1/2 tsp for topping): Fresh spice makes all the difference here, so if your cinnamon has been sitting around for two years, this is your sign to replace it.
- Ground nutmeg (1/4 tsp): Just a whisper, enough to make people say "what is that?" without being able to name it.
- Vanilla extract (1 tbsp plus 1 tsp for cream cheese): Pure vanilla only, because the vanilla flavor needs to carry through an overnight soak.
- Salt (1/4 tsp): This amplifies sweetness and rounds out the spices, making everything taste more intentional.
- Cream cheese, softened (225 g or 8 oz): Room temperature is essential, or you'll end up with lumps that no amount of beating will fix.
- Granulated sugar (1/4 cup or 50 g for cream cheese): Use this for the swirl instead of brown sugar, because granulated dissolves faster and blends smoother into the cheese.
- Egg yolk (1 large): This makes the cream cheese mixture richer and helps it set, without adding too much extra egg flavor.
- Unsalted butter, melted (2 tbsp): The topping base, and unsalted lets you control the salt level yourself.
Instructions
- Prepare your baking dish:
- Butter or spray a 9x13-inch baking dish thoroughly, getting into the corners where things like to stick and turn into a scrubbing project later.
- Build the custard:
- In a large bowl, whisk together eggs, milk, cream, brown sugar, cinnamon, nutmeg, vanilla, and salt until the mixture is smooth and the sugar is mostly dissolved. Stir in the mashed bananas, which will give the custard a subtle banana bread flavor that surprises people in the best way.
- Coat the bread:
- Add bread cubes to the custard and toss gently until every piece is coated, then let it sit for 10 minutes so the bread can really drink everything in without becoming mushy.
- Prepare the swirl mixture:
- While the bread soaks, beat softened cream cheese with granulated sugar, egg yolk, and vanilla until completely smooth with no lumps. This takes a couple minutes with a hand mixer, and it's worth the time because lumps won't blend into the casserole.
- Layer and swirl:
- Pour half the soaked bread into your prepared dish, then drop half the cream cheese mixture in dollops over top. Repeat with the remaining bread and cream cheese, then take a butter knife and swirl it gently through the layers to create a marbled effect, working just enough to create ribbons without fully blending everything together.
- Top with cinnamon sugar:
- Mix melted butter with brown sugar and cinnamon, then sprinkle or drizzle it evenly across the casserole so every bite has a little crunch.
- Chill overnight:
- Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, which allows the flavors to meld and the bread to fully absorb the custard.
- Bake when ready:
- Preheat your oven to 350°F (175°C) and let the casserole sit out while it preheats. Bake uncovered for 40 to 45 minutes until the top is golden brown and the center just barely jiggles when you gently shake the dish, which means it's set but still creamy inside.
- Rest before serving:
- Let the bake cool for 10 minutes so it can set up just enough to slice cleanly, then serve warm with maple syrup or a dusting of powdered sugar if you're feeling fancy.
Save There's something about watching someone take their first bite of this, when they taste the cream cheese pocket mixed with the banana-cinnamon custard and bread, and their eyes go a little wide. That's when you know you've made something that feels like more than breakfast.
The Overnight Method Advantage
The beauty of building this casserole the night before is that everything has time to get to know each other. The bread softens gradually instead of getting waterlogged, the custard flavors become more cohesive, and the cream cheese integrates in a way that just rushing the process never quite achieves. Plus, your morning self will be genuinely grateful to past you.
Variations to Keep It Interesting
I've experimented with this more times than I'd like to admit, and the variations are where it gets fun. One time I layered thin banana slices between the bread and custard, which added texture and made it more bread-and-banana-specific. Another morning I used cinnamon swirl bread instead of plain brioche, and it became almost ridiculously cinnamon-forward, but in a way that felt intentional rather than overwhelming.
Serving and Storage Wisdom
This casserole genuinely tastes best served warm with a cup of strong coffee or chai, because the heat brings out the spices and the custard is still creamy instead of setting firm. Leftovers keep in the refrigerator for up to three days, and reheating in a 300°F oven for ten minutes brings them back to nearly that first-bake glory, though the microwave works in a pinch.
- Serve with maple syrup, whipped cream, or just a light dusting of powdered sugar to keep the focus on the layers you built.
- This bake actually makes an unexpected dessert if you serve it warm with vanilla ice cream, blurring all the breakfast-dessert lines.
- Double the recipe if you're feeding a crowd, because people always come back for seconds of this one.
Save This recipe became one of those dishes I return to not because it's complicated, but because it never fails to impress and somehow feels less fussy than it actually is. Make it once and you'll understand why it's earned its permanent spot in my breakfast rotation.
Recipe FAQ
- → Can I prepare this the night before?
Absolutely, overnight chilling is actually recommended. The bread needs time to fully absorb the custard, which improves texture and flavor distribution. Cover tightly and refrigerate for 8-12 hours before baking.
- → What bread works best for this bake?
Brioche or challah are ideal choices due to their rich, tender crumb and excellent absorption capabilities. Sturdy white bread, cinnamon swirl bread, or even day-old French bread work well too.
- → How do I know when it's fully baked?
The casserole is done when the top is golden brown and the center feels set when gently pressed, usually 40-45 minutes at 350°F. A small knife inserted in the center should come out clean without runny custard.
- → Can I freeze this before or after baking?
You can assemble the entire casserole, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Leftovers can also be frozen in individual portions and reheated.
- → What can I serve alongside this?
Warm maple syrup, fresh berries, or a dusting of powdered sugar make excellent toppings. It pairs beautifully with strong coffee, chai tea, or fresh-squeezed orange juice for a complete brunch spread.
- → Can I reduce the sweetness?
Certainly. You can decrease the brown sugar in the custard to ¼ cup and reduce the topping sugar. The bananas and cream cheese provide natural sweetness, so the dish remains flavorful even with less added sugar.