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Lighter Overnight Cinnamon Roll Baked French Toast (Easy Fall Breakfast)

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This lighter overnight cinnamon roll baked French toast has all the gooey, spiced, pull-apart goodness of a classic cinnamon roll, but won’t leave you feeling heavy. Greek yogurt replaces heavy cream for a richer, creamier texture with less fat.

Ingredients

Scale
  • 10 cups (about 1 large loaf) day-old brioche or challah, cut into 1-inch cubes
  • 8 large eggs, at room temperature
  • 1 ½ cups whole milk
  • 1 cup plain full-fat Greek yogurt
  • ⅓ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons ground cinnamon, divided
  • ½ teaspoon freshly grated nutmeg (optional)
  • ¼ teaspoon fine sea salt
  • 2 tablespoons unsalted butter, melted (plus more for greasing the dish)
  • ¼ cup packed light brown sugar
  • ½ cup powdered sugar (for glaze)
  • 2–3 tablespoons milk or cream (for glaze)

Instructions

  1. Prep the Bread (5 minutes): Cut day-old brioche or challah into 1-inch cubes. Spread evenly in a greased 9×13-inch baking dish. If bread is fresh, toast cubes at 300°F (150°C) for 8-10 minutes to dry slightly.
  2. Make the Cinnamon Swirl (3 minutes): In a small bowl, mix ¼ cup packed brown sugar with 1 tablespoon cinnamon. Add 2 tablespoons melted butter and stir until it forms a thick paste. Set aside.
  3. Whisk the Custard (5 minutes): In a large mixing bowl, whisk 8 eggs until frothy. Add 1 ½ cups whole milk, 1 cup Greek yogurt, ⅓ cup maple syrup, 2 teaspoons vanilla, remaining 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt. Whisk until smooth.
  4. Assemble the Dish (5 minutes): Pour custard evenly over bread cubes. Gently press bread down with a rubber spatula. Dot cinnamon-brown sugar paste in small spoonfuls over the top, then gently swirl into the bread with a knife.
  5. Overnight Rest (8-12 hours): Cover dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours (up to 18 hours).
  6. Bake (40-45 minutes): Preheat oven to 350°F (175°C). Remove dish from fridge and let sit 15 minutes. Bake uncovered for 40-45 minutes until golden brown and center is set but slightly jiggly. Tent with foil if browning too fast.
  7. Make the Glaze (2 minutes): While baking, whisk ½ cup powdered sugar with 2-3 tablespoons milk until smooth.
  8. Rest and Serve (10 minutes): Let baked French toast rest 10 minutes before cutting. Drizzle with glaze, slice into squares, and serve warm.

Notes

Day-old bread is essential for best texture. If using fresh bread, cube and dry in a 300°F oven for 8-10 minutes. Let custard rest 2-3 minutes after whisking for smoother texture. Press bread down gently into custard. Check oven temperature with an oven thermometer. Center should have a slight jiggle when done; it will set as it rests. For gluten-free, use sturdy gluten-free bread. For dairy-free, use full-fat canned coconut milk and dairy-free yogurt. For a pumpkin twist, add ½ cup pumpkin purée and reduce milk by ¼ cup. Leftovers keep in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: overnight French toast, cinnamon roll baked French toast, lighter French toast, Greek yogurt French toast, fall breakfast, holiday brunch, easy breakfast recipe

Find it online: https://sunnysavory.com/lighter-overnight-cinnamon-roll-baked-french-toast-easy-fall-breakfast/