Step 1

Grease a 9×13-inch baking pan or any 3-4 quart oven-safe dish with nonstick spray. Slice the French bread into 1-inch cubes. Spread the cubes into the prepared baking pan.

Step 2

In another bowl, whisk together the eggs, milk, cinnamon, brown sugar, and the remaining vanilla until smooth, ensuring no lumps of brown sugar remain. Pour this mixture evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours, or up to 24 hours for best results.

Step 3

Preheat your oven to 350°F (177°C). Remove the pan from the refrigerator.

Step 4

To prepare the crumb topping, whisk together the brown sugar, oats, flour, and cinnamon in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the soaked bread.

Step 5

Bake the casserole uncovered for 45-55 minutes, or until the top is golden brown. For a softer texture, bake for about 45 minutes.

Step 6

In a medium bowl, using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and mascarpone on medium-high speed until completely smooth. Add the confectioners’ sugar and 1/4 teaspoon vanilla extract, beating until combined.

Step 7

Drop spoonfuls of the cream cheese mixture randomly over the bread in the baking pan and continue to bake briefly until the cheese melts.

Step 8

Optionally, drizzle with maple syrup or dust with confectioners’ sugar before serving. Serve warm.

Step 9

Store any leftovers tightly covered in the refrigerator for 2-3 days.