Ingredients

1 (12-14 ounce) loaf French bread, brioche, or challah*

8 ounces (226g) full-fat brick cream cheese, softened to room temperature*

2 Tablespoons (15g) confectioners’ sugar

3 teaspoons (15ml) pure vanilla extract, divided

8 large eggs

2 1/4 cups (540ml) whole milk

3/4 teaspoon ground cinnamon

2/3 cup (133g) packed light brown sugar

1/3 cup (69g) packed light brown sugar

1/3 cup (41g) all-purpose flour (spooned & leveled)

1/2 teaspoon ground cinnamon

6 Tablespoons (85g) unsalted butter, cold and cubed

Optional: maple syrup and/or confectioners’ sugar for topping

Instructions

Step 1: Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish with nonstick spray. Slice the bread, then cut it into 1-inch cubes. Spread half of the bread cubes evenly in the prepared pan.

Step 2: Using a handheld or stand mixer with a whisk attachment, beat the softened cream cheese on medium-high speed until smooth. Add the confectioners’ sugar and 1/4 teaspoon of vanilla extract and mix until combined. Drop spoonfuls of this cream cheese mixture randomly over the bread cubes in the pan.

Step 3: Layer the remaining bread cubes over the cream cheese, leaving some cream cheese exposed on top for a decorative touch.

Step 4: In a large bowl, whisk together the eggs, whole milk, cinnamon, 2/3 cup brown sugar, and the remaining 2 3/4 teaspoons of vanilla extract until the brown sugar is fully dissolved and there are no lumps.

Step 5: Pour the egg mixture evenly over the layered bread in the pan. Cover tightly with plastic wrap and refrigerate for at least 3-4 hours or up to 24 hours. Overnight soaking yields the best results.

Step 6: To make the crumb topping, whisk together 1/3 cup brown sugar, flour, and 1/2 teaspoon cinnamon in a medium bowl. Cut in the cold cubed butter using a pastry blender or two forks until the mixture resembles coarse crumbs.

Step 7: Remove the pan from the refrigerator and sprinkle the crumb topping evenly over the soaked bread.

Step 8: Bake uncovered for 45-55 minutes until the top is golden brown. For a softer texture, bake closer to 45 minutes. Remove from the oven and, if desired, drizzle with maple syrup or dust with confectioners’ sugar before serving warm.

Tips & Variations

Use brioche or challah for the richest texture, but French bread works well too.

Make sure the cream cheese is softened to avoid lumps in the mixture.

Allow the casserole to soak overnight for the creamiest custard texture.

Try adding a handful of fresh berries or chopped nuts for extra flavor and texture.

For a dairy-free option, substitute milk with almond or oat milk and use dairy-free cream cheese.

FAQs

Can I prepare this casserole ahead of time?

Yes, this casserole is designed to be prepared ahead. Soak the bread in the egg mixture and cream cheese layers overnight in the fridge for the best flavor and custardy texture before baking.

Can I use different breads in this recipe?

Absolutely! Brioche and challah are preferred for their rich texture, but French bread or other sturdy white bread will also work. Just avoid very soft or sandwich breads as they may become too mushy.