Overnight Cinnamon Roll Casserole

Mix eggs, 1 ½ cups (375 mL) of the milk, 3 tsp (15 mL) of the cinnamon, 3 tsp (15 mL) of the vanilla, and baking powder in a large bowl with wire whisk until well blended. Add cubed bread; toss well to coat. Pour into 13x9-inch (33x23 cm) baking dish, sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.

Preheat oven to 375°F (190°C).

Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 4 tsp (20 mL) cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10-15 minutes.

Bake 40-45 minutes or until golden brown.

Meanwhile, using a handheld mixer, whip cream cheese until light and fluffy. Add powdered sugar, remaining 1 tsp (5 mL) vanilla, and remaining 3 tbsp (45 mL) milk and mix until smooth.

Once casserole is done, remove from oven and allow to sit 5 minutes before drizzling with icing and serving warm.