Prepare 9 in. heart pan with vegetable pan spray.

In large bowl, whisk together 1-3/4 cup milk, 1/3 cup brown sugar, 1/4 cup melted butter, eggs, 1 teaspoon cinnamon, vanilla and 1/2 teaspoon salt. Add bread cubes and toss gently until all liquid has been absorbed. Pour mixture into prepared pan, pressing into an even layer 1/2 in. from the top of the pan.

To prepare topping, in medium bowl, stir together flour, 1/3 cup brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 1/4 teaspoon salt until thoroughly combined. Squeeze together to form large pieces, then crumble over French toast mixture.

Cover pan with plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Remove French toast from refrigerator and uncover.Bake 55-60 minutes or until golden brown and a toothpick inserted in the center comes out clean.

To make glaze, whisk together confectioners’ sugar and 3-4 teaspoons milk. Drizzle over French toast. Serve warm with maple syrup, if desired.