Preparation

• Slice and cut the bread into 1-inch cubes. You should have around 12 cups of cubed bread—a little more or less is fine.
• Let the bread cubes sit uncovered at room temperature for a few hours (or up to 1 day) to dry out or toast in a 300°F oven for 10 minutes.
• Grease a 9×13-inch or any 3–4-quart oven-safe dish with nonstick spray. Spread half of the bread cubes into the prepared baking pan.
• Using a mixer, beat the cream cheese on medium-high speed until smooth. Beat in confectioners’ sugar and ¼ teaspoon vanilla extract. Drop spoonfuls of cream cheese mixture on top of the bread. Top with most of the berries, then the remaining bread cubes, reserving a few berries for the top.
• Whisk together the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract. Pour evenly over the bread. Cover the pan with plastic wrap and refrigerate for at least 3–4 hours and up to 24 hours.
• Preheat the oven to 350°F. Remove the pan from the refrigerator.
• Bake uncovered for 45–55 minutes or until golden brown on top. Dust with confectioners’ sugar and serve warm.
• Cover leftovers tightly and store in the refrigerator for 2–3 days.