Ingredients
12eggs
1½cupsmilk
2tbspCinnamon
1tbsppure vanilla extract
1loafchallah bread,cubed
¼cupbutter,melted
¼cupbrown sugar
4ozcream cheese,softened
1cuppowdered sugar
1tsppure vanilla extract
3tspmilk
Preparation
Mix eggs, milk, 1 tablespoon of the cinnamon, and vanilla extract in a large bowl with wire whisk until well blended. Add bread cubes, and toss until they are evenly coated with the milk mixture.
Pour into a 13×9-inch baking dish that has been prepared with cooking spray. Cover and refrigerate for at least 4 hours, or overnight.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator.
In a small bowl, whisk together the melted butter, brown sugar, and remaining 1 tablespoon of cinnamon until combined. Drizzle the mixture evenly over the casserole.
Bake uncovered for 25 to 30 minutes or until golden brown. While the casserole is baking, prepare the cream cheese icing
Once the casserole is cooked through and toasted on top, remove it from the oven and transfer to a wire cooling rack. Drizzle the cream cheese icing over the top of the casserole. Then serve warm, drizzled with extra icing if desired.
Whisk cream cheese, powdered sugar, and vanilla extract together until smooth. Add the milk until it reaches your desired consistency.
Use immediately, or refrigerate in a sealed container for up to 3 days.
