Ingredients
1 loaf (1 pound) cinnamon-raisin bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 cup Sugar
1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions
Place half of the bread cubes in a greased 13-in. x 9-in. baking
dish. Top with cream cheese and remaining bread.
In a large bowl, whisk the remaining ingredients. Pour over top.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or
until a knife inserted near the center comes out clean. Yield: 12
servings.
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions
Place half of the bread cubes in a greased 13-in. x 9-in. baking
dish. Top with cream cheese and remaining bread.
In a large bowl, whisk the remaining ingredients. Pour over top.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or
until a knife inserted near the center comes out clean. Yield: 12
servings.
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