Cranberry and Orange French Toast Casserole

The night before, dice your sourdough loaf and place into a 9x13 baking dish.
In a medium sized mixing bowl, whisk together eggs, milk, vanilla extract, orange zest, and granulated sugar. Whisk well and pour directly over the diced sourdough bread.
In a stand mixer (or mixing bowl with a hand mixer) add softened cream cheese, powdered sugar, orange juice, (add a splash of cream if the mixture is too thick for you) mix until all the ingredients are combined, and the mixture is light and fluffy.
Place dollops of the cream cheese mixture all over the top of the bread. Cover the dish with aluminum foil and place into the fridge to rest overnight.
In a small mixing bowl, whisk together brown sugar, salt, flour, cinnamon and butter. Transfer all the ingredients into a Ziplock bag and into the fridge for the night with the casserole.
In the morning, preheat your oven to 400 degrees.
Peel back the aluminum foil and sprinkle the crumble topping evenly over the bread and place the foil back over the dish. Bake covered for 40 minutes, remove the foil and bake for an additional 10 -15 minutes. Bake longer if you like crispy bits on top.
Serve warm with a drizzle of maple syrup and a glass of orange juice :)