Description
Thick challah bread swirled with cinnamon filling, soaked in rich custard, and topped with tangy cream cheese glaze. A decadent breakfast or brunch treat!
Ingredients
Scale
- 1 loaf (1 pound) challah bread, brioche, or Texas toast, cut into 1-inch thick slices
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 4 tablespoons unsalted butter, divided
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Swirl Filling: In a medium bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and salt. Use a fork or electric mixer to cream the ingredients together until light and fluffy. Set aside.
- Prepare the Bread: Lay the bread slices out on a baking sheet. Spread a generous layer of the cinnamon swirl filling evenly over one side of each bread slice. Stack the slices of bread on top of each other, cinnamon swirl side up. Cut each stack of bread in half.
- Prepare the Custard: In a large, shallow dish, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and the sugar is dissolved.
- Soak and Cook the French Toast: Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt. Dip each slice of cinnamon swirl bread into the custard mixture, coating both sides evenly. Let soak for 30-60 seconds per side.
- Carefully place the soaked bread slices into the hot skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Reduce heat if browning too quickly.
- Remove the cooked French toast from the skillet and place it on a wire rack to keep it warm. Add another tablespoon of butter to the skillet before cooking each batch.
- Prepare the Cream Cheese Glaze: In a medium bowl, combine the softened cream cheese and butter. Use an electric mixer to cream the ingredients together until smooth and fluffy. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Add the milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
- Assemble and Serve: Arrange the cooked French toast slices on a serving platter. Drizzle generously with the cream cheese glaze. Serve immediately.
Notes
- Use day-old bread for best results.
- Don’t overcrowd the pan when cooking.
- Keep cooked French toast warm in a 200°F oven.
- Cinnamon swirl filling and custard can be made ahead of time.
- Cooked French toast can be frozen for up to 2 months.
- Optional toppings: Chopped pecans or walnuts, fresh berries, maple syrup, whipped cream.
- Variations: Nutella Swirl, Apple Cinnamon, Pumpkin Spice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes