1 loaf french bread (cubed into 1 inch pieces)
8 large eggs
8 oz cream cheese
2 1/2 cups half & half
8 Tbs butter (melted)
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
Grease a 13 inch by 9 inch pan. Arrange 1/2 the cubed bread in bottom of the pan. Cut up cream cheese into 1/2 inch cubes and layer over the bread. Top with remaining bread.
In a large blender or mixing bowl combine the remaining ingredients until well blended. Pour over bread and cover casserole with plastic wrap. Refridgerate 2-24 hours.
Bake at 350 degrees for 35-40 minutes until top and edges are browned. Serve warm with maple syrup. great with breakfast sausage links!