• Preheat your oven to 400° F and grease a 9x13-inch baking dish with nonstick spray or softened butter.
• Cut the brioche into 1-inch cubes then place them in the prepared baking dish in an even layer. It may seem like there isn't enough room in your dish, but they will compress in a later step.
  16 oz Brioche Bread
• In a large mixing bowl, whisk the eggs vigorously. Add the half-and-half, vanilla, and 1 tablespoon of cinnamon. Stir until well combined.
  2 cups Half and Half, 2 teaspoon Vanilla Extract, 1 ½ tablespoon Ground Cinnamon, 8 Large Eggs
• Slowly pour the egg mixture over the cubed brioche in the baking dish. Gently stir the bread to make sure that all the pieces are coated in the liquid. Then, gently press the bread down into the liquid.

  For overnight french toast casserole: Stop after completing this step. Cover the dish tightly with a lid or plastic wrap and refrigerate for up to 12 hours. Proceed with the remaining steps when you are ready to bake the casserole
• In a separate small bowl, combine the brown sugar, remaining ½ tablespoon of cinnamon, and melted butter. Drizzle this mixture over the bread in the baking dish.
  ½ cup Brown Sugar, ¼ cup Butter
• Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15-20 minutes or until the top is golden and there is no liquid remaining.

For the frosting topping:

• While the casserole is baking prepare the frosting. Add the softened cream cheese and the softened butter to a medium mixing bowl. Whip them together using a whisk or an electric mixer.
  4 oz Cream Cheese, 2 tablespoon Butter
• Add the maple syrup and the vanilla extract. Continue to mix until everything is combined and the frosting is smooth.
  ½ cup Maple Syrup, 1 teaspoon Vanilla Extract
• After baking, allow the casserole to cool for 10-15 minutes then drizzle the frosting over the top. Serve immediately and enjoy!