1 loaf French bread, sourdough bread or challah
8 oz cream cheese, softened to room temperature
2 tbsp confectioners’ sugar
3 tsps vanilla extract
8 large eggs
2 ¼ cups whole milk
¾ tsp ground cinnamon
2/3 cup packed light brown sugar
½ cup chopped pecans
½ cup packed light brown sugar
1/3 cup all-pourpose flour
½ tsp ground cinnamon
6 tbsp unsalted butter, cold and cubed
¼ cup chopped pecans
Grease a 9x13 pan with butter or spray with nonstick spray. Cut the bread into one inch cubes and spread half the cubes into the prepared baking pan. Using a mixer, beat the cream cheese on medium high speed until completely smooth. Beat in the confectioners’ sugar and ¼ tsp vanilla extract until combined. Drop random spoons of cream cheese mixture on top of bread. Layer the remaining bread cubes on top of cream cheese and set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour over bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hour – overnight. Overnight is best.
Preheat the oven to 350 degrees. Prepare the topping by whisking together the brown sugar, flour and cinnamon in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread. Bake for 45-55 minutes or until golden brown on top. Serve immediately and enjoy!