Ingredients
14ozloaf french bread,or sourdough bread or challah
8ozfull-fat block cream cheese,softened to room temperature
2tbspconfectioners’ sugar
2tsppure vanilla extract,divided
8large eggs
2cupswhole milk
½tspground cinnamon
⅔cupbrown sugar,packed light or dark
2cupsstrawberries,(325g), sliced or chopped
confectioners’ sugar
maple syrup
Preparation
Grease a 9×13-inch baking pan with butter or spray with nonstick spray. Slice and cut the bread into 1-inch cubes. Spread half of the cubes into the prepared baking pan.
Using a handheld or stand mixer fitted with a whisk attachment beat the cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1 teaspoon vanilla extract until combined.
Drop random spoonfuls of cream cheese mixture on top of the bread. Top with most of the strawberries, reserve a couple of chopped strawberries for the top, and the remaining bread cubes. Place any reserved strawberries on top. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour over the bread. Cover the pan tightly with plastic wrap or aluminum foil and place in the refrigerator for 3 hours to overnight.
Preheat oven to 350 degrees F. Remove pan from the refrigerator.
Bake uncovered for 45 to 55 minutes or until golden brown on top. If the top is browning too quickly as it bakes, loosely cover the pan with foil.
Serve immediately. Enjoy!
