French Toast Casserole

So good.  Makes extra for freezer.

Ingredients:

• 1 lb loaf Italian Bread
• 8 oz cream cheese
• 1/2 cup sugar, divided
• 1/2 tsp vanilla
• 1/2 cup chopped pecans or chopped mixed nuts
• 4 eggs
• 2 c. milk
• 1 tsp cinnamon
• 2 tbsp butter, melted 

Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 inch-baking pan. Place the cream cheese in a microwaveable bowl or measuring cup. Cover the container with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted. Stir half of the sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Sprinkle the nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe. Pour the egg and milk mixture over the bread cubes. Either bake 350 for 35 min. or slide the pan into freezer bag, seal and freeze. Slide the pan into a labeled two-gallon freezer bag, seal and freeze.