STUFFED FRENCH TOAST
1 pound loaf firm, white bread
8 ounces cream cheese
12 large eggs
1-1/2 cups milk
1/3 cup pure maple syrup
Grease 9 x 13 baking dish.
Cut bread into cubes and spread half into the baking dish.
Cut cream cheese into cubes and spread half over the bread.
Put remaining bread cubes in baking dish and then the remaining cream cheese.
Whisk eggs, milk and syrup in large bowl.
Pour over bread, cover and refrigerate overnight.
Preheat oven to 350.
Bake uncovered 30 to 40 minutes until knife inserted in center comes out clean.
Let stand for 15 minutes before serving.
Serve with additional pure maple syrup.