Servings: 8 to 10 servings

1 -12 to 14 oz.  loaf challah bread 1 to 12 to 14 oz.  loaf challah bread
8oz. Cream cheese, softened 8oz. Cream cheese, softened
2 tablespoons confex sugar 2 tablespoons confex sugar
3 teaspoon. Vanilla extract 3 teaspoon. Vanilla extract
8 Lg. Eggs 8 Lg. Eggs
3/4 teaspoon cinnamon ¾ teaspoon cinnamon
2 1/4 cups whole milk 2 ¼ cups whole milk
2/3 cup packed brown sugar ⅔ cup packed brown sugar
 
STRUSSEL TOPPING: subheading: STRUSSEL TOPPING:
1/3 cup light brown sugar ⅓ cup light brown sugar
1/3 cup all purpose flour ⅓ cup all purpose flour
1/2 teaspoon cinnamon ½ teaspoon cinnamon
6 tablespoon cold butter, cubed 6 tablespoon cold butter, cubed
 
Serve with fruit or syrup Serve with fruit or syrup

1. Grease 9x13 casserole pan. Cube the challah bread into 1 inch cubes. Spread one half into pan. Mix together cream cheese until smooth. Beat in confex. sugar and ¼ teaspoon vanilla extract. Drop random spoonfuls over the bread. Layer the remaining bread over the cream cheese. Set aside. Whisk eggs, milk, cinnamon, brown sugar and remaining vanilla extract.
Pour over bread. Wrap in plastic wrap and refrigerate overnight.
Preheat oven 350 degrees.prepare strusell topping. Whisk together brown sugar, flour, cinnamon . Cut in butter. Sprinkle over soaked bread.
Bake 45 to 55 minutes until golden brown. Note-45 minutes bread remains soft. Serve immediately.

Serve hot with fruit or maple syrup  Serve hot with fruit or maple syrup