This dish is perfect for Christmas morning because you make it the night before and bake it just before breakfast. Serve with butter and real maple syrup.
1 loaf cinnamon swirl or raisin bread
8 ounces cream cheese at room temperature
2 tablespoons powdered sugar
3 teaspoons pure vanilla extract, divided
8 large eggs
2 1/4 cups eggnog (or whole milk)
1/3 cup orange juice
Zest of one orange, finely ground
3/4 teaspoon cinnamon
¼ teaspoon nutmeg
2/3 cup packed brown sugar
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 Tablespoons unsalted butter, cold and cubed
Spray a 9×13 inch pan with nonstick spray. Cut bread into1 inch cubes. Spread half of the cubes in the pan. In a medium sized bowl, beat cream cheese on medium-high speed until smooth. Add the powdered sugar and 1/4 teaspoon vanilla extract until combined. Drop dollops of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. Set aside.
Whisk the eggs, eggnog (or milk), orange juice, orange zest, cinnamon, nutmeg, brown sugar, and remaining vanilla together until no longer lumpy. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator overnight.
In the morning, preheat oven to 350°F. Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender. Sprinkle over the bread.
Bake uncovered for 45-55 minutes or until barely golden. Serve immediately.