2tablespoonsbutterunsalted or salted [either works in my opinion]
¼teaspooncinnamon powder
To serve
maple syrup
powdered sugar
fresh fruits
Instructions
In a bowl take 4 oz of softened cream cheese and add 1.5 tablespoons of granulated white sugar and vanilla extract to it.
Whisk the cream cheese till everything is mixed well together.
Place 2 thick slices of cinnamon raisin bread in a small square baking pan [8x8] which has been coated with a non-stick spray. Apply the cream cheese mixture on top of these breads.
Apply the cream cheese mixture on 2 more slices of cinnamon raisin bread and place them on top of the breads in the pan, with the cream cheese side facing down.
Take 1 more bread and break it into small pieces. Fill the gaps in the pan with these bread pieces.
Make the custard
Make the custard
In a bowl whisk together milk, heavy cream, egg, vanilla extract and cinnamon powder.
Pour the mixture over the prepared bread in the pan.
Cover the pan with a aluminium foil and keep it in the refrigerator overnight.
Make the streusel topping
In the morning take a bowl and add flour, cinnamon powder and brown sugar to it. Mix till well combined.
Add cold butter to it and using a pastry cutter or fork cut it into the flour-sugar mixture.
Once the butter is well combined, add the chopped pecans and mix.
Bake
Take out the pan from the refrigerator and let it sit for 15 minutes and then cover with the streusel topping.
Bake at 350 F degrees for 35-45 minutes. I like crispier toast so I baked for 45 minutes.
Cut diagonally into slices, dust with powdered sugar and serve with fresh fruits and maple syrup.