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Cinnamon roll French toast casserole made with bread cubes and a light yogurt glaze, with one portion on a plate.

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
Cook Time 1 hour 5 minutes
Minimum chilling + resting 8 hours 10 minutes
Total Time 9 hours 35 minutes
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 9x13-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.