The night before, cut the entire loaf of white bread into 1-inch cubes.

Set the bread cubes aside.

In a bowl, mix together the eggs, honey, and milk.

Set the egg mixture aside.

Grease a 9 x 13-inch baking dish.

Evenly layer half of the bread cubes in the prepared dish.

Cut the cream cheese bricks into 1-inch cubes.

Add all the cream cheese cubes to the dish on top of the bread.

Top with the remaining bread cubes.

Pour the egg mixture evenly over the entire dish, ensuring all bread is soaked.

Sprinkle generously with cinnamon.

Cover the dish tightly with plastic wrap or foil.

Refrigerate the French toast bake overnight (at least 8 hours).

In the morning, preheat oven to 350°F (175°C).

Remove the French toast bake from the refrigerator and let it sit at room temperature for 15 minutes.

Bake uncovered for 35-40 minutes, or until golden brown and set.

Let cool slightly before serving.