Make-Ahead Cinnamon Bun Casserole

• 1 loaf (450 g) sliced cinnamon-raisin bread
• 1 pkg. (250 g) Philadelphia Brick 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. icing sugar
• 2 Tbsp. chopped pecans

1. Cut each bread slice diagonally in half twice to make 4 small triangles.
2. Stand, with points up, in 13x9-inch baking dish sprayed with cooking spray.
3. Mix 3/4 cup cream cheese and brown sugar in large bowl until blended.
4. Stir in cinnamon and vanilla.
5. Add eggs, 1 at a time, mixing well after each addition.
6. Reserve 1 Tbsp.
7. milk.
8. Gradually whisk remaining milk into cream cheese mixture; pour over bread.
9. Refrigerate 12 hours or up to 24 hours.
10. Heat oven to 350 degrees F. Bake casserole, uncovered, 40 to 50 min.
11. or until knife inserted in centre comes out clean and top is golden brown.
12. Mix remaining cream cheese, icing sugar and reserved milk in small bowl until blended.
13. Drizzle over casserole; sprinkle with nuts.

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

Taken from www.kraftrecipes.com/recipes/make-ahead-cinnamon-bun-casserole-169394.aspx (may not work)