(about 10 cups) french bread, cubed into bite-size pieces
cream cheese, cubed into 1/2 inch pieces
1/2 cup granulated sugar 1 and 1/2 cups whole milk 2/3 cup cream 1/2 cup maple syrup 1/2 teaspoon vanilla 1/2 cup salted butter, melted (1 stick) 12 ounces (about 10 cups) french bread, cubed into bite-size pieces 8 ounces cream cheese, cubed into 1/2 inch pieces 1 tablespoon cinnamonPreheat oven to 350 F. In a large bowl or stand mixer, whisk together eggs, sugar, whole milk, cream, maple syrup, and vanilla. Whisk for about a minute or two. In a separate bowl, microwave 1/2 cup butter until melted, about 30 seconds. Add the butter to the egg mixture and whisk thoroughly, another 1 or 2 minutes. Spray a 9x13 inch casserole dish with nonstick spray. Spread half of the bread over the bottom of the dish, then sprinkle half of the cream cheese chunks over the top. Add the rest of the bread, then sprinkle with the remaining cream cheese. Pour the egg mixture evenly over the top of the pan, making sure to get all of the bread wet. Sprinkle with 1 tablespoon cinnamon (I used a mesh strainer to make it more even.) Cover the dish with foil. Bake at 350 F for 35 minutes. Remove the foil from the pan and bake for another 10 minutes. Let cool for a few minutes, then serve with maple syrup and fresh fruit.
Or, just imagine your favorite frenchtoast turned cinnamon roll, meets blueberry filled, homemade toaster struedel and all of that goodness is then plunged into a creamy, sweet, glaze-like creamcheese dipping sauce
) At this point, the casserole can be baked right away, or covered and refrigerated overnight. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier