# What You Need:
→ Bread & Dairy
01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (about 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 tsp pure vanilla extract
08 - 0.5 tsp 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 tbsp granulated sugar
14 - 1 tsp ground cinnamon
# Steps:
01 - In a saucepan over medium heat, melt brown sugar and butter, stirring constantly until smooth and bubbling, approximately 2 to 3 minutes. Remove from heat and stir in heavy cream until fully combined. Pour caramel sauce into the bottom of a greased 9x13-inch baking dish.
02 - Arrange half of the bread cubes evenly over the caramel layer, ensuring consistent coverage.
03 - In a medium bowl, beat cream cheese until smooth. Drop spoonfuls of cream cheese over the bread layer, spreading gently while leaving some dollops for texture.
04 - Distribute remaining bread cubes over the cream cheese layer.
05 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt until smooth. Pour evenly over bread and cream cheese layers, pressing gently to ensure adequate soaking.
06 - Cover tightly with plastic wrap and refrigerate overnight or for at least 6 hours to allow bread to fully absorb custard.
07 - Preheat oven to 350°F. Remove casserole from refrigerator and allow to sit at room temperature for 20 to 30 minutes.
08 - In a small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle evenly over the casserole.
09 - Bake uncovered for 40 to 45 minutes, or until puffed, golden, and set in the center. If browning too quickly, tent loosely with foil.
10 - Allow casserole to cool for 10 minutes before serving. Serve warm, optionally with additional caramel sauce or fresh berries.
