Cinnamon Roll French Toast Casserole

This cinnamon roll French toast casserole starts with bread cubes and an egg-and-yogurt custard, then finishes with a simple yogurt glaze. It has the cinnamon flavor and sweet drizzle of a holiday roll without making yeast dough on Christmas morning. Assemble it the night before so the bread can soak, and plan for a full bake and a short rest before serving.

Why cinnamon roll French toast casserole works

Drying the bread briefly gives it room to absorb custard without starting as a soggy pile. Eggs and egg whites help the center set, while Greek yogurt adds protein and a gentle tang. The maple syrup sweetens the custard, and a separate glaze keeps a little sweetness right on the top of each serving.

This is still French toast, so expect a soft, custardy middle with a firmer top. It will not pull apart into layers like a cinnamon roll made with dough. Calling that out makes it easier to choose the right breakfast for your table. The recipe makes eight portions, and the stated macros include each portion’s share of glaze.

Bread, yogurt and substitution guidance

Use ordinary whole-wheat sandwich bread cut into cubes, and weigh the pound before drying it. Thick bakery bread, brioche and sweet rolls have different weights and absorb liquid differently. If you use them, the nutrition estimate and soaking behavior change. Bread that is already slightly stale may need less drying, but it should never be moldy.

Plain thick Greek yogurt is intended for both the custard and the glaze. Reserve the glaze portion before mixing in raw eggs. Keep the reserved yogurt and milk covered in the refrigerator overnight. Do not use the raw custard as a drizzle. Vanilla yogurt can make the whole dish sweeter and changes the nutrition numbers.

Tips for cinnamon roll French toast casserole

Press the bread into the custard gently so the top cubes get some liquid too. Cover the metal pan and refrigerate for the full eight-hour minimum. A short soak may leave dry bread on top and loose custard below. Do not leave the pan out overnight; the refrigerator should stay at 40°F or below.

Bake covered first to heat the center, then uncover to let the top dry and color. Use a thermometer in the center rather than judging only by the edges. The target is 165°F, with no loose custard in the middle; safe cooking temperature guidance explains casserole temperatures. Times are estimates, and this recipe has not been kitchen-tested.

Cinnamon Roll French Toast Casserole

A whole-wheat French toast bake with cinnamon-roll flavor, egg and Greek yogurt custard, and a simple yogurt glaze. No canned cinnamon rolls required.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Minimum chilling + resting 8 hours hrs 10 minutes mins

Total Time 9 hours hrs 35 minutes mins

Servings 8 equal portions, including glaze

Calories 338 kcal

Ingredients

  

• 1 lb whole-wheat sandwich bread cut into 1-inch cubes
• 6 large eggs
• 1 cup liquid egg whites
• 3 cups plain nonfat Greek yogurt divided
• 1 1/2 cups 2% milk divided
• 1/4 cup pure maple syrup
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 1 tbsp butter for greasing the pan
• 1/4 cup powdered sugar
• 1/4 tsp salt

Instructions

 

• Heat the oven to 300°F. Spread the bread cubes on two sheet pans and dry for about 10 minutes, stirring once, until the surfaces feel dry but not deeply toasted. Cool. Grease a 9×13-inch metal baking pan with all of the butter.
• Reserve 1 cup yogurt and 1 tablespoon of the measured milk for the glaze. Whisk the remaining 2 cups yogurt and milk with the eggs, egg whites, maple syrup, cinnamon, vanilla and salt until smooth. Place bread in the pan, pour over the custard and gently press all cubes into the liquid. Cover and refrigerate at 40°F or below for 8–12 hours. Keep reserved glaze ingredients refrigerated separately.
• The next morning heat the oven to 350°F. Place the cold metal pan in the oven, covered with foil. Bake for about 30 minutes, then uncover and continue for about 15–25 minutes, until the center is set with no liquid custard and reaches 165°F. Tent again if the top browns early. Times vary with bread and pan.
• Rest for 10 minutes. Stir the reserved yogurt and milk with the powdered sugar until smooth. Spoon or drizzle over the casserole just before serving, or divide evenly over individual portions. Cut into 8 equal servings, including one-eighth of the glaze each. Refrigerate leftover glaze separately from the casserole.

Notes

Cinnamon-roll flavor from cinnamon and yogurt glaze; this uses whole-wheat bread, not canned cinnamon rolls. Makes 8 equal servings with all glaze included. Total time uses 8 hours minimum chilling and 10 minutes resting, plus 20 minutes prep and 65 minutes combined bread drying and baking. Use a metal pan suitable for refrigerator-to-oven use. Refrigerate within 2 hours, use within 3–4 days and reheat casserole to 165°F; add cold glaze after reheating. Estimated nutrition; not kitchen-tested.

Make-ahead, storage and reheating

The overnight soak is the main make-ahead step. You can also cube the bread and measure the dry seasonings earlier in the day. Set out a serving knife, plates and the glaze bowl the night before so the morning work is mostly baking. Keep perishable ingredients refrigerated until you need them.

After serving, refrigerate leftovers promptly in shallow covered portions and use within three to four days. Store glaze separately so you can reheat the casserole to 165°F without heating the yogurt drizzle. Reheat covered in the oven or microwave, checking the center. Our meal-prep guide has more advice on portioning breakfasts for later days.

Serving ideas and nutrition notes

Serve with fresh fruit and coffee or milk. If you want a savory option on the table, pair smaller portions with the overnight sausage and cottage cheese breakfast bake. Additions are separate from the casserole’s estimated nutrition. The whole-wheat bread and sweet glaze contain carbohydrates, so this is not presented as a low-carb breakfast.

Cut the pan into eight equal pieces and divide the entire glaze among them. Keep room-temperature serving under two hours, or one hour above 90°F. Read our nutrition-estimate guide for how ingredient and portion choices affect the estimate. The featured image is an original AI-generated illustration, not a personal photograph or proof of kitchen testing.