To make the filling, stir together the light brown sugar, cinnamon, and melted butter until combined. Set aside.

Grease or butter a 9x13 inch dish. Place a single layer of bread on the bottom of the dish. Mine fit 4 whole pieces and 1 piece broken in half to fit.

Spread half of the cinnamon mixture over the bread, making sure to spread it all the way to the edges covering the bread evenly.

Add a second layer of bread then spread the remaining cinnamon mixture over the top then add the final layer of bread.

To make the custard, whisk together the eggs, milk, half & half, granulated sugar, vanilla extract, salt, and nutmeg until completely combined. Pour all of the custard slowly over the top of the bread, trying to get some custard over each top piece.

Gently press down on the top layer of bread to help it soak up the custard mixture. Cover the dish tightly with plastic wrap then refrigerate overnight.

When ready to bake, preheat oven to 350 degrees and let the casserole sit at room temperature while the oven is preheating. Sprinkle the top of the casserole with raw sugar, if desired.

Bake for 40-50 minutes or until the top is golden brown and the cinnamon is bubbling on the sides.

While the casserole is baking, make the icing. Use an electric mixer to beat together the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat until smooth and creamy. Stir in additional milk for a thinner icing for drizzling or serve as is to spread over individual slices of the casserole.

Serve the Overnight French Toast Casserole hot/warm with cream cheese icing.