Cinnamon Overnight Bread Pudding With Cream Cheese Syrup

Christmas morning is such a joyous time of gift gifting, paper ripping, and squeals from pleased children. At our house, all five kids know to wait until mom and dad have a cup of coffee before anyone can open gifts. I have learned from years of experience that I don’t want to be in the kitchen all day long, so prepping our breakfast the night before is a welcome reward for a bit of intentionality. The streusel and syrup in this recipe can also be made the night before; so while coffee is brewing, all I need to do is preheat the oven for a Christmas morning Cinnamon Bread Pudding Breakfast. Bread Pudding is similar to French toast but has more of a cake-like, spongy texture. I will tell you that we have made the typical cinnamon roll French Toast casseroles where you just open the cinnamon roll cans, bake, and smother with cream cheese icing. Although they are easy to make, we have found that they lack unique homemade flavor. This recipe uses CinnabonTM creamer, real cream cheese, and maple syrup, and has been voted the winning breakfast casserole in our family! We look forward to this frosted goodness every Christmas morn!

Cinnamon Overnight Bread Pudding with Cream Cheese Syrup

By: Rae-Ellen Sanders


A loaf of French Bread
6 Eggs
1 1⁄2 cups of CinnabonTM
flavored creamer
1⁄2 cup brown sugar
1 tablespoon Vanilla Extract

Streusel Topping:

1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
8 tablespoons cold butter,
cut into pieces

Cream Cheese Syrup:

4 ounces of cream cheese
(half of a brick)
1⁄4 cup (4 tablespoons) butter
1⁄4 cup maple syrup
1 teaspoon vanilla extract
1 cup confectioners sugar
1⁄4 cup of milk


1. Grease a 9×13-inch baking pan. Cut bread into cubes and spread evenly in the pan.

2.In a medium-sized bowl, mix together eggs, creamer, brown sugar, and vanilla.


3. Pour evenly over the bread. Cover tightly and store in the refrigerator overnight.

To Make Streusel:

1. Mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut them into the dry mixture until
crumbly (food processor is the preferred method). Store in a zipper bag in the fridge.

2. Preheat oven to 350 degrees. Remove casserole from the refrigerator and sprinkle crumb mixture over the top.

3.Bake for 1 hour, uncovered.

For Syrup:

1. Beat cream cheese, butter, maple syrup, and vanilla at medium speed with an electric mixer.





2. Gradually incorporate powdered sugar.

3. Add milk and beat until smooth.

4. Heat up in the microwave before pouring over your Cinnamon Overnight Bread Pudding, or serve on
the side. This treat is sweet enough without the syrup but absolutely heavenly with it.


Rae-Ellen Sanders
Latest posts by Rae-Ellen Sanders (see all)

3 Comments on “Cinnamon Overnight Bread Pudding With Cream Cheese Syrup”

  1. So glad you enjoyed this recipe, Allegra! I made it again this year and had a difficult time finding the creamer, but I finally prevailed! It was sweeter than I remembered so I agree you can totally cut out some powdered sugar, and won’t alter the yumminess! Thanks for giving it a try! 🙂

  2. Oh my goodness, this was so delicious. Next time I might try omitting powdered sugar and milk to make it just a syrup, not frosting, to pour/drizzle over the top. But oh my word, this is so tasty!

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.