Cinnamon Roll Bake

6 English muffins, cut into 1-inch cubes
1 (8 oz.) package cream cheese, cut into 1/2-inch cubes
6 eggs, beaten
1 1/2 cups milk
1/2 cup half and half
3/4 cup sugar
1 Tbsp. vanilla

Cinnamon Crumble
1/2 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 stick butter, cut into pieces
Powdered sugar and cinnamon, for garnish

Place half of the English muffin cubes in a 9 x 13-inch baking dish sprayed with non-stick cooking spray. Top with half of the cream cheese cubes. Layer remaining muffin cubes, then remaining cream cheese.

In a medium bowl, whisk together eggs, milk, half and half, sugar and vanilla. Pour over muffin mixture. Refrigerate at least 4 hours or overnight.

Preheat oven to 350°.

In a food processor, add flour, brown sugar, cinnamon, salt and butter. Process until mixture resembles wet sand. Sprinkle evenly overtop casserole.

Bake for 50 to 60 minutes, until middle is cooked. Garnish with powdered sugar and cinnamon.