# What You'll Need:
→ Bread & Dairy
01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (approximately 18 oz)
02 - 8 oz cream cheese, softened
03 - 6 large eggs
04 - 1.5 cups whole milk
05 - 0.5 cup heavy cream
06 - 0.5 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 0.5 teaspoon ground cinnamon
09 - Pinch of salt
→ Caramel Sauce
10 - 1 cup light brown sugar, packed
11 - 0.5 cup unsalted butter
12 - 0.25 cup heavy cream
→ Topping
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon ground cinnamon
# How to Make It:
01 - In a saucepan over medium heat, melt brown sugar and butter together, stirring constantly until smooth and bubbling, approximately 2-3 minutes. Remove from heat and stir in heavy cream until fully combined.
02 - Pour the prepared caramel sauce into the bottom of a greased 9x13-inch baking dish.
03 - Arrange half of the bread cubes evenly over the caramel layer.
04 - In a medium bowl, beat cream cheese until smooth. Drop spoonfuls of cream cheese over the bread layer, spreading gently while leaving some dollops intact.
05 - Top with remaining bread cubes.
06 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth. Pour evenly over the bread and cream cheese layers, pressing gently to ensure the bread absorbs the custard.
07 - Cover tightly with plastic wrap and refrigerate overnight or for at least 6 hours to allow the bread to fully absorb the custard mixture.
08 - Preheat oven to 350°F. Remove casserole from refrigerator and allow it to sit at room temperature for 20-30 minutes.
09 - In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle evenly over the entire casserole.
10 - Bake uncovered for 40-45 minutes, or until puffed, golden brown, and set in the center. If the casserole browns too quickly, tent loosely with aluminum foil.
11 - Allow the casserole to cool for 10 minutes before serving. Serve warm, optionally accompanied by extra caramel sauce or fresh berries.
