1 (8 oz.) pkg. cream cheese, softened
3/4 cup sugar
1/4 cup (1/2 stick) butter
2 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2 1/2 cups milk
1 (1 lb.) French bread loaf, cut into 1 1/2-inch slices
1 cup cranberries
Cranberry Maple Sauce (see below)

Preheat oven to 350°F.

Beat cream cheese, sugar, butter, vanilla and cinnamon in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in milk. Pour cream cheese mixture over combined bread and cranberries in large bowl; toss lightly. Let stand 15 minutes, rearranging bread in bowl occasionally to moisten evenly.

Arrange bread in rows in greased 13x9-inch baking pan. Pour remaining cream cheese mixture over bread. Bake at 350°F for 40 to 45 minutes or until golden brown. Serve with Cranberry Maple Sauce.

CRANBERRY MAPLE SAUCE:

1 cup Log Cabin syrup
2 cups cranberries
2 tbsp. sugar

Bring syrup to boil in medium saucepan. Add cranberries and sugar. Cook over low heat 10 minutes, stirring occasionally. Cool slightly.