Ingredients

8 ounces cream cheese, at room temperature

1/2 cup heavy cream

1 teaspoon vanilla extract (divided)

1 loaf challah bread, sliced into 1-inch thick slices

8 large eggs, beaten

2 1/2 cups whole milk

1/2 teaspoon kosher salt

1/4 cup brown sugar, plus 1/3 cup brown sugar

2 1/2 teaspoons ground cinnamon (divided)

2 teaspoons flour

2 tablespoons salted butter, melted

Instructions

Step 1: Grease a 9×13 inch baking dish with butter. In a small bowl, mix 1/4 cup brown sugar with 1 teaspoon ground cinnamon. Sprinkle half of this cinnamon sugar over the bottom of the baking dish.

Step 2: In a separate bowl, use an electric mixer to whip the cream cheese for about 1 minute until smooth. Add the heavy cream and 1 teaspoon vanilla extract, gradually increasing the speed to high. Whip until the mixture is fluffy, about 1 to 2 minutes.

Step 3: Take each slice of challah bread and carefully make a 1-inch slit along the top. Insert your knife gently to create a pocket without cutting through the other side. Spread some of the whipped cream cheese mixture inside each bread pocket, then press to close. Save any remaining cream cheese mixture for serving.

Step 4: In a large bowl, whisk together the eggs, whole milk, remaining vanilla extract, and kosher salt. Dip each stuffed bread slice into the egg mixture, letting it soak for at least one minute to absorb the custard. Place all soaked slices in the prepared baking dish. Pour any remaining egg mixture evenly over the bread. Sprinkle the remaining cinnamon sugar over the top. Cover the dish and refrigerate for 30 minutes or up to overnight.

Step 5: When ready to bake, preheat your oven to 375°F (190°C). In a small bowl, mix together 1/3 cup brown sugar, 1 1/2 teaspoons ground cinnamon, the flour, and melted butter. Sprinkle this cinnamon crunch topping evenly over the bread slices.

Step 6: Cover the baking dish and bake for 25 minutes. Then remove the cover and bake for another 20 to 25 minutes, or until the French toast is deeply golden and crisp on top.

Step 7: Serve the French toast warm, topped with any remaining whipped cream cheese mixture or your favorite syrup. Enjoy!

Tips & Variations

Use day-old challah or brioche for the best texture and soaking ability.

For extra richness, swap whole milk for half-and-half.

Add chopped nuts like pecans or walnuts to the topping for added crunch.

If you prefer a fruit topping, fresh berries or sliced bananas pair wonderfully with this cinnamon crunch.

FAQs

Can I use other types of bread?

Yes, brioche or any thick, sturdy bread works well for this recipe. Avoid thin or very soft breads that may fall apart or soak up too much custard.

Can I prepare this dish the night before?

Absolutely. The recipe benefits from chilling overnight as it allows the bread to fully absorb the custard and flavors, making the finished dish more tender and flavorful.