Overnight Method

• In a large bowl, create the egg mixture by combining almond extract, vanilla extract, cinnamon, maple syrup, sugar, milk and eggs together.

  Cut, tear or shape bread into 1-2 inch cubes. Size and shape are not important here as it will come together when cooked.
• To a greased 9x13 pan or casserole dish, pour the egg custard mixture over top of the sourdough bread. Cover with a lid or plastic wrap and allow to soak overnight in the fridge.
• Prepare the cream cheese mixture and crumble topping. If making now, place into the fridge until tomorrow before adding to the casserole.
• Cream Cheese Mixture and Crumble
• The next morning, remove the casserole from the fridge. Preheat the oven to 350 degrees Fahrenheit.

  Make the cream cheese mixture by blending together vanilla extract, softened cream cheese (room temp) and powdered sugar together.
• Use a cookie scoop to place dollops of the cream cheese mixture on the top of the casserole or spread a thin layer across the casserole.
• In a separate medium bowl, combine the crumble ingredients. Stir together by hand and crumble on top of the casserole and cream cheese.
• Bake until bubbly, warm and golden brown - about 30-35 minutes.
• Note, the outside edges, cream cheese frosting and crumble will bake faster than the middle of the casserole. For best results, check to ensure the middle is done by shaking the 9x13 dish. The egg mixture should not move.
• Stir and Go Preparation
• If you are making this the day of simply mix all ingredients and assemble. Follow the instructions above, skipping the overnight bread and egg custard mixture soak. Once baked, enjoy by itself, with a drizzle of maple syrup or fresh fruit (like fresh berries!).