Brunch Stuffed French Toast - cooking recipe

Ingredients

8 slices coarse white bread
8 oz. Philadelphia cream cheese
10 eggs
1/3 c. maple syrup (Vermont)
2 c. milk
1/4 tsp. salt

Preparation

Butter a 9 x 13-inch Pyrex.
Place half the cubed, crustless bread in pan.
Place the cubed Philadelphia cream cheese on top. Place remaining bread over cheese.
Beat eggs with syrup, milk and salt.
Pour over all and refrigerate overnight.
Bake at 350\u00b0 for 45 minutes or until firm.
Serve with sausage, ham or bacon and fresh fruit cup.