# What You'll Need:
→ Bread & Fruit
01 - 1 large loaf brioche or challah bread (about 1 pound), cut into 1-inch cubes
02 - 2 large ripe bananas, mashed
→ Custard
03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup brown sugar
07 - 2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1 tablespoon pure vanilla extract
10 - 1/4 teaspoon salt
→ Cream Cheese Swirl
11 - 8 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 teaspoon vanilla extract
→ Topping
15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup brown sugar
17 - 1/2 teaspoon ground cinnamon
# Method:
01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, vanilla, and salt. Stir in mashed bananas until well combined.
03 - Add bread cubes to the custard mixture and gently toss until all pieces are evenly coated. Let sit for 10 minutes to allow the bread to absorb the liquid.
04 - In a medium bowl, beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
05 - Pour half of the soaked bread mixture evenly into the prepared baking dish. Drop half the cream cheese mixture in dollops over the bread layer. Repeat with remaining bread and cream cheese mixture. Gently swirl with a knife to create a marbled effect.
06 - Mix melted butter, brown sugar, and cinnamon in a small bowl. Drizzle or sprinkle the mixture evenly over the casserole surface.
07 - Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
08 - When ready to bake, preheat oven to 350°F. Remove the casserole from the refrigerator while the oven preheats.
09 - Bake uncovered for 40 to 45 minutes, until the top is golden brown and the center is set when tested with a knife.
10 - Allow the casserole to cool for 10 minutes before serving. Serve warm, optionally topped with maple syrup or a dusting of powdered sugar.
