Recipe

Christmas Breakfast Bake

A make-ahead cinnamon roll French toast bake with a tangy cream cheese drizzle for the coziest Christmas morning.

By Matt Campbell

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4.8

A golden baked French toast casserole in a white baking dish on a cozy kitchen table, topped with a light cream cheese drizzle and a sprinkle of cinnamon

Christmas morning cooking should feel like cozy chaos, not a full-time job. This Christmas Breakfast Bake is my answer to the question everyone asks while someone is trying to find scissors for gift wrap: “So, what are we eating?”

It tastes like a cinnamon roll decided to become French toast. The best part is you assemble it the night before, stash it in the fridge, and in the morning you just bake, drizzle, and claim you have your life together. (You do. At least in this one specific way.)

A Christmas breakfast table with plates, mugs, folded napkins, and a serving spoon set beside a baking dish, ready for serving

Why It Works

Make-ahead friendly: most of the work happens the night before, so your morning stays mellow.
Big holiday flavor with pantry basics: cinnamon, vanilla, and a little maple make everything taste intentional.
Great texture: crisp edges, custardy middle, and buttery pockets from the cinnamon sugar swirl.
Feeds a crowd: ideal for family visits, kids, and anyone who “just wants a small piece” and comes back for another.

Pairs Well With

Storage Tips

Refrigerate: Let leftovers cool, then cover the dish tightly or transfer to an airtight container. Store in the fridge for up to 4 days.

Reheat: For best texture, reheat in a 350°F oven for 10 to 15 minutes (covered with foil if it is drying out). For quick reheats, microwave individual portions in 30-second bursts.

Freeze: Slice into portions, wrap well, and freeze up to 2 months. Thaw overnight in the fridge, then warm in the oven.

Drizzle note: If you know you will have leftovers, drizzle individual servings instead of the whole pan. It keeps the top from getting sticky in the fridge.

Common Questions

Can I assemble this the night before?

Yes, and you should. Cover tightly and refrigerate 8 to 12 hours. You can also prep it up to 24 hours ahead, but the bread will soften a little more the longer it sits (still delicious, just more custardy).

What bread works best?

Sturdy bread like brioche, challah, or Texas toast is perfect. Slightly stale bread is even better because it soaks up custard without turning to mush. If your bread is very fresh, cube it and let it sit out for 30 to 60 minutes, or toast it lightly in the oven to dry it out a bit.

How do I know it is done?

The center should be set (no liquid custard) and a knife inserted in the middle should come out mostly clean. A little moisture is fine, but it should not be wet. If you like numbers, the center should read about 160°F on an instant-read thermometer.

Can I make it less sweet?

Absolutely. Reduce the brown sugar in the swirl and skip the powdered sugar dusting. You can also serve the drizzle on the side so everyone chooses their own level of “holiday.”

Can I add meat or fruit?

Yes. Add cooked crumbled sausage or chopped cooked bacon for salty contrast, or tuck in berries and chopped apples for a fruitier vibe.

Do I really need to let it sit out before baking?

It helps it bake evenly, especially if you are using a glass baking dish straight from the fridge. Let it sit out 10 to 15 minutes while the oven preheats, but do not leave it out longer than about 30 minutes since it is an egg and dairy custard.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Small bowl (for cinnamon swirl)
Aluminum foil
Spatula or serving spoon
Instant-read thermometer (optional, for doneness)

I love cooking for people, but Christmas morning is not the moment I want to be chained to the stove flipping batches of anything. The first year I hosted, I tried to do eggs, pancakes, and a “quick” coffee cake. It was not quick. I missed half the living room excitement and somehow still ended up with a sink full of dishes.

This bake is what I make now. I can still be the friend in the kitchen, relaxed, curious, and just chaotic enough, but I get to actually be there. Plus, the smell of cinnamon and vanilla doing their thing in the oven is basically a holiday decoration.