Lightly grease a 9×13 inch baking dish and layer half the challah pieces into the dish. If you are being extra today like me, layer the cold pieces of cut cream cheese on top of that. Top with remaining cubed challah bread.
Prepare the crunch topping by combining brown monk fruit, flour, cinnamon, nutmeg, and salt in a bowl and whisking to distribute ingredients well. Cut butter into small cubes and add. Mash in with a fork or pastry cutter. Stir in the chopped pecans. Set aside in fridge to keep cool.
In a large bowl, whisk together the eggs, milk, protein powder, monk fruit, vanilla, and cinnamon. Pour the egg mixture over the bread. Top the casserole off with the streusel topping.
Cover the baking dish with plastic wrap or foil, and let rest in the fridge for at least 2 hours, or overnight is best.
When ready to bake, preheat the oven to 375°F. Bake until puffed and deep golden brown, about 40 to 45 minutes.
Servings 8
Serving Size 1/8th casserole
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.