Ingredients
1french bread loaf,or sourdough bread, or challah
8ozcream cheese,brick style, softened to room temperature
2tbspconfectioners’ sugar
3tsppure vanilla extract,divided
8large eggs
2¼cupswhole milk
¾tspground cinnamon
⅔cuplight brown sugar,packed
⅓cuplight brown sugar,packed
⅓cupall-purpose flour,spoon and leveled
½tspground cinnamon
6tspunsalted butter,cold and cubed
fresh fruit
maple syrup
confectioners’ sugar
Preparation
Grease a 9×13-inch pan with butter or spray with nonstick spray.
Slice, then cut the bread into cubes about 1-inch in size. Spread half of the cubes into the prepared baking pan.
Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and ¼ teaspoon of vanilla extract until combined.
Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread.
Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours to overnight. Overnight is best.
Preheat the oven to 350 degrees F. Remove the pan from the refrigerator.
Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
Bake uncovered for 45 to 55 minutes or until golden brown on top.
Serve immediately, and enjoy!
