1. Cut bread into cubes.
2. Place half of bread cubes into greased 9" x 13" baking dish.
3. Microwave
the cream cheese until melted, stirring midway.
4. Stir 1/4 cup of the sugar and the extract into the melted cream
cheese.
5. Pour this mixture over the bread cubes (will not completely cover the bread).
6. Sprinkle nuts
over the cream cheese layer.
7. Top with remaining bread cubes.
8. In a bowl, beat the remaining sugar,
eggs, milk, cinnamon, and melted butter together.
9. Pour over bread cubes.
10. Freeze at this point or
let sit in refrigerator overnight.
11. Bake at 350ºF for 35 minutes. Serve with warm syrup or fruit toppings OR
dust with confectioners’ sugar.
Personal notes:
*I use whatever bread I have on hand (French, sourdough, dinner rolls, whatever) and the taste is the
same. Delicious!
*I personally find the egg and milk quantities to be insufficient. I don't like it too dry, therefore
I use more eggs and milk than called for. If you’re not sure about the liquid amount, prepare the casserole as written.
When you remove it from the freezer, uncover it to see if there are bread cubes "visible" and not covered by liquid. If "yes",
mix another quantity of liquid and pour until all is covered. I fill the casserole to the brim with liquid before baking.
*I usually omit the nuts.
*I often add more melted cream cheese by doubling the amount. I like a richer casserole.
*I prepare these in casserole dishes, put in freezer until morning before it will be served. Thaw in fridge for 24 hours.
