# What You Need:
→ Bread Base
01 - 1 large loaf brioche or challah bread (about 18 oz), cut into 1-inch cubes
02 - 2 medium ripe bananas, mashed
03 - 6 large eggs
04 - 1 1/2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup light brown sugar
07 - 1/4 cup granulated sugar
08 - 2 teaspoons vanilla extract
09 - 2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon fine sea salt
→ Cream Cheese Swirl
12 - 8 ounces cream cheese, softened
13 - 3 tablespoons granulated sugar
14 - 1 large egg yolk
15 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Topping
16 - 2 tablespoons unsalted butter, melted
17 - 1/3 cup light brown sugar
18 - 1 tablespoon ground cinnamon
# Directions:
01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the cubed bread evenly in the prepared dish.
03 - In a large bowl, whisk together mashed bananas, eggs, milk, cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
04 - Pour half of the custard mixture over the bread cubes, pressing gently to ensure adequate soaking.
05 - In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Dollop by spoonfuls over the soaked bread.
06 - Top with remaining bread cubes, then pour the rest of the custard mixture over top. Gently press to ensure all bread is thoroughly moistened.
07 - Mix melted butter, brown sugar, and cinnamon together. Drizzle or dot evenly over the casserole.
08 - Cover tightly with plastic wrap or aluminum foil and refrigerate for a minimum of 6 hours, ideally 8 hours or overnight.
09 - When ready to bake, preheat oven to 350°F. Remove casserole from refrigerator while oven reaches temperature.
10 - Bake uncovered for 40 to 45 minutes, until puffed and golden brown. A knife inserted in the center should come out clean.
11 - Cool for 10 to 15 minutes before serving. Serve warm, optionally topped with maple syrup or a light dusting of powdered sugar.
