Ingredients
Scale
- 1 lb. French or sourdough bread diced into 1” cubes
- 4 oz. cream cheese I use reduced fat
- 8 eggs
- 1/4 c. sugar
- 1 tsp. cinnamon
- 1/4 c. maple syrup plus more for serving
- 1 tsp. vanilla
- 2 1/2 c. milk
- 4 tbsp. melted butter
Instructions
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Spray a 9 x 13″ baking dish with cooking spray. Spread 1/2 of the bread cubes into the pan.
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Drop small pieces of cream cheese evenly over the bread. (The only way I have figured out to do this is to pinch small pieces off with my fingers and sprinkle it around.) Spread remaining bread cubes on top.
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In a large bowl, whisk together eggs, sugar, and cinnamon until combined. Whisk in maple syrup, vanilla, milk, and melted butter. Pour this mixture over the bread.
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Press down on casserole with a spatula to help the bread absorb the liquid. Cover with foil and store in refrigerator for 8-12 hours.
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Bake uncovered at 350 degrees F until golden brown on top, about 45 minutes. Serve with maple syrup.
Notes
Adapted from Cooking Club magazine.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast