prep time: 1 hour, 10 minutes
cook time: 35 minutes
yield: 1 piece
serving size: 6-8
1 loaf challah (16 ounces) torn into large pieces (about two inches) (You could use a brioche of course)
½ cup packed brown sugar
3 tablespoons butter, melted
2 tablespoons water
1 tablespoon cinnamon
¼ cup sugar + 2 tablespoons, divided
2 cup milk + 2 tablespoons, divided
6 ounces cream cheese, softened
1 teaspoon vanilla
1 ½ cups powdered sugar, sifted
preheat oven to 375 degrees. spray a deep square casserole dish with non-stick cooking spray.
in a small bowl combine, brown sugar melted butter and water.
in another small bowl combine, cinnamon and ¼ cup sugar.
lay an even layer of bread on the bottom of the baking dish. drizzle with a 1/3 of the brown sugar mixture and top with 1/3 of the cinnamon sugar mixture.
lay another even layer of bread across the first layer. drizzle with a 1/3 of the brown sugar mixture and 1/3 of the cinnamon sugar mixture. repeat with third layer. (you may have leftover bread)
in another medium bowl, whisk 2 cups milk, eggs and 2 tablespoons sugar.
pour evenly over layers of bread. cover with plastic and let it sit in the fridge for one hour. let it come to temperate for 15 minutes after removing from fridge.
bake for 35 minutes until golden brown and custard is cooked.
while the bread is cooking, whisk softened cream cheese, remaining milk and vanilla in a medium bowl. slowly whisk in sifted powdered sugar.
after casserole is removed from the oven, let set for 10 minutes.
drizzle cream cheese frosting on top of french toast.