Break bread up into cubs apprx 1 inch in size and spread half onto bottom of pan.
Using a mixer, beat the cream cheese until smooth, add in confectioner (powdered) sugar and ¼ tsp vanilla and mix until blended.
Drop cream cheese mixture by spoon full randomly on top of bottom bread layer. Layer remaining bread cubes on top of cream cheese and set aside.
Whisk together eggs, milk, cinnamon, brown sugar and remaining vanilla until relatively smooth. Pour over bread and cover pan tightly and refrigerate for 3-15 hours. Overnight is best
Preheat oven to 350 degrees
Prepare the topping. Whisk brown sugar, flour and cinnamon together. Cut in the cubed butter and sprikle over soaked bread.
Bake uncovered for 45-55 minutes. Serve immediatly.
Optional toppings to serve: maple syrup, fresh fruit and/or cool whip
Recipe by The Gingham Apron at https://www.theginghamapron.com/overnight-stuffed-french-toast-casserole/