This new recipe was a big hit at the surprise party/brunch I attended yesterday.
I made one version gluten-free for the birthday girl with rice bread found at Whole Foods and the other with whole wheat French bread. Both got rave reviews! It's easy to make and you put it together the night before you want to eat it...you can sleep in and still have a delicious breakfast!
1 lb. loaf French bread, cubed (1 1/2 inches) [I just rip it up and guesstimate]
8 oz. pkg. cream cheese, cubed
2 1/2 c. whole milk
3/4 c. sugar
6 T butter, melted
1/4 c. pure maple syrup
1. Spray 13x9 glass baking dish with cooking spray. Place half of the bread in the dish; sprinkle with cream cheese. Top with remaining bread.
2. Whisk all remaining ingredients in large bowl. [I would suggest adding a splash of vanilla too.] Pour over bread, pressing on bread with spatula to soak up egg mixture. Cover and refrigerate over night.
3. Heat oven to 350. Bake, uncovered, 45 minutes or until lightly browned.
Raspberry preserves are an inspired topping.