Cinnamon Roll Brioche Toast Casserole
This Cinnamon Roll Brioche Toast Casserole is a perfect savory breakfast or brunch for family gatherings!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast, brunch
Cuisine: international
Keyword: breakfast, brunch, casserole, cinnamon roll, cinnamon roll brioche toast
Servings: 12 servings
Author: Lama
Cost: $20
Frosting
- 1 (8 oz.) cream cheese
- ½ teaspoon vanilla
- ¼ cup milk
- ½ cup powdered sugar
Prepare the Brioche
Cut the brioche, or French toast, horizontally and then vertically until you have 1- 1½ inch cubes.
Place the cubes of bread in a prepared baking sheet spayed with cooking oil spray.
To a blender, add eggs, whole milk, brown sugar, cinnamon, vanilla and blend on high until all the ingredients are well incorporated.
Evenly pour the mixture all over the cubed bread, then cover with foil and bake at 350°F for 35 minutes; 20 minutes covered, then 15 minutes uncovered.
While still warm, evenly spread the frosting using a spatula over the baked brioche bread. Enjoy warm.
Frosting Directions
In a bowl, whisk cream cheese (room temperature) with a hand mixer.
Turn it off, add ½ cup of powdered sugar, ¼ cup of milk, and ½ teaspoon of vanilla. Whisk on low speed, then high speed, until smooth and whipped.
Tips for a Perfect Cinnamon Roll Brioche Toast!
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If you like your icing to be looser, simply add 1 tablespoons of milk at a time until desired consistency is achieved.
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If you can, leave the soaked bread for 2 hours, or overnight, covered in the fridge to cook later.
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If you are into a more balanced tangy sweetness, then add a splash of lemon juice to your frosting.
Calories: 121kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 46mg | Potassium: 132mg | Fiber: 2g | Sugar: 17g | Vitamin A: 181IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 1mg