(42g) all-purpose flour (spoon & leveled)
(86g) unsalted butter, cold and cubed
fresh fruit, maple syrup, and/or confectioners' sugar for topping
ounce) loaf french bread, sourdough bread, or challah1 8 ounces (224g) brick-style cream cheese, softened to room temperature2 2 Tablespoons (15g) confectioners' sugar (don't leave it out, trust me) 3 teaspoons (15ml) vanilla extract, divided 8 large eggs 2 and 1/4 cups (540ml) whole milk 3/4 teaspoon ground cinnamon 2/3 cup (133g) packed light brown sugar Streusel Topping 1/3 cup (69g) packed light brown sugar 1/3 cup (42g) all-purpose flour (spoon & leveled) 1/2 teaspoon ground cinnamon 6 Tablespoons (86g) unsalted butter, cold and cubed Optional: fresh fruit, maple syrup, and/or confectioners' sugar for toppingGrease a 9x13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan. Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. Set aside. Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best. Preheat oven to 350°F (177°C). Remove pan from the refrigerator. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread. Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days. Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.
Or, just imagine your favorite frenchtoast turned cinnamon roll, meets blueberry filled, homemade toaster struedel and all of that goodness is then plunged into a creamy, sweet, glaze-like creamcheese dipping sauce
I topped it off with toasted walnuts and my candied bacon. When I saw that the baked group was making these maple cupcakes I went out and bought some maple syrup from the Amish at the flea market and knew that I wanted to top them off with this candied bacon recipe that I have been itching to try