Grapefruit French Toast Casserole with Sweet'n'Citrus Salsa

Ingredients:
Casserole:
8 cups cubed challah bread (about 8 thick slices) 1/2 cup spreadable cream cheese at room temperature
1 cup milk
1/2 cup Florida grapefruit juice
4 large eggs
2 tsp vanilla
1 tsp cinnamon
pinch salt
1/4 cup packed brown sugar
1/4 cup maple syrup icing sugar

Salsa:
1 tbsp grated Florida grapefruit rind
1 tbsp grated orange rind
2 Florida grapefruit
2 oranges
3 tbsp packed brown sugar
2 tbsp granulated sugar pinch cinnamon

Directions:
Casserole:
Place bread in greased 11 x 7-inch (2.5L) baking dish.
Using an electric mixer, beat cream cheese until softened.
Beat in milk in steady drizzle, then grapefruit juice.
Whisk in eggs, vanilla, cinnamon and salt until combined.
Pour over bread, pressing down to soak bread evenly.
Sprinkle brown sugar and drizzle maple syrup over top.
Cover and refrigerate for at least 1 hour.
Before serving, bake in center of 350F (180C) oven for 35 to 45 minutes or until golden brown and liquid is completely set. Let stand on rack 5 minutes.

Salsa:
Grate required rind from the grapefruit and oranges, then cut away the peel and pith.
With small sharp knife cut grapefruit and orange sections away from membrane; cut each section in half crosswise.
Place in serving bowl; sprinkle with grapefruit and orange rinds, brown sugar, granulated sugar and cinnamon (optional).
Refrigerate for 1 hour.
Stir together gently just before serving.
Serve the casserole and top with the salsa, additional maple syrup and a sprinkle of icing sugar.