Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

Cut the French bread into 1-inch cubes and layer half of the cubes in the bottom of the baking dish.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the confectioners’ sugar and 1 tsp of vanilla extract.

Spread the cream cheese mixture over the first layer of bread cubes.

Layer the remaining bread cubes over the cream cheese mixture.

In a separate bowl, whisk together the eggs, whole milk, 1/2 tsp of cinnamon, and remaining vanilla extract. Pour the custard evenly over the bread layers.

Cover with plastic wrap or foil and refrigerate for at least 3-4 hours or overnight.

Mix together the remaining brown sugar, flour, and 1/2 tsp of cinnamon to prepare the topping. Cut in the cold butter until the mixture resembles coarse crumbs.

Sprinkle the crumble topping over the bread mixture and bake uncovered for 45-55 minutes.

Let cool for a few minutes before serving warm, optionally drizzling with maple syrup.