# What You Need:
→ Bread and Custard
01 - 1 large loaf brioche or challah, cut into 1-inch cubes (about 16 oz)
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - ¾ cup granulated sugar
06 - 2 tablespoons light brown sugar
07 - 2 teaspoons pure vanilla extract
08 - 2 teaspoons ground cinnamon
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon salt
→ Filling
11 - 4 ounces cream cheese, softened
12 - ⅓ cup powdered sugar
13 - 1 teaspoon lemon zest
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon ground cinnamon
→ Icing and Decoration
17 - 1 cup powdered sugar
18 - 2 to 3 tablespoons milk
19 - ½ teaspoon vanilla extract
20 - Purple, green, and gold sanding sugars or sprinkles
# Directions:
01 - Grease a 9×13-inch baking dish with butter or cooking spray.
02 - In a mixing bowl, beat softened cream cheese, powdered sugar, and lemon zest until smooth and creamy.
03 - Arrange half the bread cubes evenly in the baking dish. Dollop cream cheese mixture over bread. Top with remaining bread cubes.
04 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
05 - Pour custard evenly over bread mixture, pressing down gently to ensure even soaking. Cover tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
06 - Preheat oven to 350°F. Remove baking dish from refrigerator and allow to sit at room temperature while oven reaches temperature.
07 - In a small bowl, mix melted butter, sugar, and cinnamon. Drizzle mixture evenly over the casserole.
08 - Bake uncovered for 40 to 45 minutes, until puffed and golden brown on top.
09 - Remove from oven and allow to cool for 10 minutes before adding icing.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
11 - Drizzle icing over warm casserole. Immediately sprinkle with purple, green, and gold sanding sugars in festive stripes. Serve warm.
