12 slices thick Texas-style white bread very soft, very thick white bread - often called "Texas Toast"
2 cups milk (I usually use Fat Free Half & Half)
6 large eggs
1 1/2 teaspoons vanilla extract
3 tablespoons sugar
1/2 cup sugar divided
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon divided
6 tablespoons melted butter
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla
4-6 tablespoons milk as needed
4-5 cups powdered sugar
Cut bread into 1-inch cubes. Lightly grease a 9x13 inch baking pan/casserole dish and layer half of the bread cubes in the pan. In a small bowl mix together 1/4 cup sugar, 1/4 cup brown sugar, and 1 tablespoon of cinnamon (I use a fork for this). Sprinkle mixture over bread cubes in the pan.
Layer remaining half of the bread cubes over the top. Whisk together milk, eggs, vanilla, and sugar. Pour over the bread cubes (being sure to pour over all of the cubes, not just right in the middle). Cover tightly with plastic wrap and chill overnight in the fridge.
Mix together remaining 1/4 cup sugar and 1/2 tablespoon (about 2 teaspoons) cinnamon and sprinkle mixture over the top of the bread cubes. Drizzle melted butter over the top. Bake at 350 degrees for 35-45 minutes until browned and bread is baked through.
Bake at 350 degrees for 35-45 minutes until browned and bread is baked through. While French toast is baking, prepare the icing.
Cream together cream cheese and butter until light and fluffy. Mix in vanilla and 4 tablespoons milk. Gradually mix in powdered sugar until completely incorporated. Add 1-2 tablespoons of milk if needed to make icing pourable. Pour over slightly cooled French toast casserole and serve.
Recipe requires 15 minutes of prep the night before + overnight chilling + and 15 minutes of prep in the morning + 35-40 minutes of baking time.