Begin by greasing a 9x13-inch baking dish with butter or cooking spray.

Cut your fresh French bread into 1-inch cubes and spread half of these cubes evenly in the prepared baking dish.

In a medium bowl, beat the softened cream cheese, confectioners’ sugar, and 1 teaspoon of vanilla extract until smooth and creamy.

Top the cream cheese mixture with the remaining bread cubes, making sure they are spread evenly across the dish.

In another large mixing bowl, whisk together the eggs, milk, remaining cinnamon, brown sugar, and last 2 teaspoons of vanilla extract.

Cover the dish tightly with plastic wrap or aluminum foil and refrigerate your assembled casserole for at least 3 hours, preferably overnight.

In a small bowl, mix the brown sugar, all-purpose flour, and cinnamon. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs.

Preheat your oven to 350°F (177°C). Once preheated, place your casserole in the oven and bake uncovered for 45-55 minutes.

Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve warm with maple syrup or confectioners’ sugar.