Cinnamon Bun Casserole

• 1 loaf (1 lb.) sliced cinnamon-raisin bread
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
• 1/4 cup packed brown sugar
• 1-1/2 tsp. ground cinnamon
• 1 tsp. vanilla
• 6 eggs
• 2-1/2 cups milk, divided
• 2 Tbsp. powdered sugar
• 2 Tbsp. chopped PLANTERS Pecans

1. Cut each bread slice diagonally in half twice to make 4 small triangles.
2. Stand, with points up, in 4 lengthwise rows in 13x9-inch baking dish sprayed with cooking spray.
3. Mix 6 oz.
4. cream cheese and brown sugar in large bowl until blended.
5. Stir in cinnamon and vanilla.
6. Add eggs, 1 at a time, mixing well after each addition.
7. Reserve 1 Tbsp.
8. milk.
9. Gradually whisk remaining milk into cream cheese mixture; pour over bread.
10. Refrigerate 8 hours.
11. Heat oven to 350 degrees F. Bake casserole, uncovered, 40 to 50 min.
12. or until knife inserted in center comes out clean and top is golden brown.
13. Mix remaining cream cheese, powdered sugar and reserved milk until blended.
14. Drizzle over casserole; sprinkle with nuts.

cinnamonraisin bread, philadelphia cream cheese, brown sugar, ground cinnamon, vanilla, eggs, milk, powdered sugar, pecans

Taken from www.kraftrecipes.com/recipes/cinnamon-bun-casserole-167491.aspx (may not work)