1 12- to 16-ounce loaf day-old unsliced white bread, cut in half lengthwise and then into thin slices
5 large eggs
2 1/4 cups 2% or whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
For cinnamon cream cheese filling:
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 large egg
1 tablespoon ground cinnamon, plus more for sprinkling
1/4 cup granulated sugar
Confectioners’ sugar, for sprinkling
Preheat the oven to 325°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Layer half of the bread slices in the baking dish, overlapping and wedging them in tightly so they are in an almost solid layer.
To make the custard, whisk the eggs until fully beaten, then whisk in the milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour half of this custard over the bread in the baking dish, letting it settle in and soak the bread thoroughly. Set aside the rest of the custard.
To make the filling, in the bowl of a stand mixer or with a handheld mixer, beat the softened cream cheese with the butter, egg, cinnamon, and sugar. Beat until very soft and whipped. Drop in dollops, then spread roughly over the layer of bread and custard in the pan. Layer the rest of the bread over the cream cheese filling and pour the rest of the custard on top. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
Sprinkle with extra cinnamon. Bake for about 50 minutes or until the bake is firmly set and the top is lightly browned and crispy. Cool for 15 minutes before serving in thick slices, sprinkled with confectioners’ sugar.
Recipe adapted and reprinted with permission from Not Your Mother's Casseroles by Faith Durand (Harvard Common Press, 2010)