📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. This prevents sticking and ensures easy removal later. Trust me on this one, I've learned the hard way!
2. In a large mixing bowl, combine the crumbled gingerbread (about 6 cups worth, depending on how many cubes you have - my friend Sue used a whole two boxes of those pre-made ones...and it worked!), 1 cup of brown sugar, and 1 tsp of ground cinnamon. Mix this until everything is nicely combined. A whisk helps, but honestly, a spoon works fine too; just go slow and steady.
3. In a separate bowl, beat together 2 large eggs, 1 cup of milk, 1/2 cup of melted butter (or applesauce if you want a healthier version!), and 1 tsp of vanilla extract. My grandmother used to say a little extra vanilla never hurts!
4. Pour the wet ingredients into the dry ingredients and gently mix until everything is just moistened. Don't overmix—a few lumps are okay. Overmixing leads to a tough casserole. No one wants that.
5. Pour the mixture into the prepared baking dish, spreading evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean(ish).
6. While the casserole is baking, make the cream cheese frosting. In a small bowl, beat together 4 ounces of softened cream cheese, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Add more powdered sugar if needed to reach your desired consistency. Seriously, don't skip the vanilla - trust me!
7. Once the casserole is baked, let it cool slightly in the dish before frosting. Spread the cream cheese frosting evenly over the top. Mmm, creamy deliciousness!
8. Let the casserole cool completely before slicing and serving. This allows the flavors to meld together nicely and makes for a cleaner cut. This is important. Unless you like a complete mess, in which case, ignore this advice!