1 (1 lb.) loaf unsliced French or Italian bread
1 (8 oz.) pkg. cream cheese
8 eggs
2 1/2 c. milk
6 tbsp. butter, melted
1/4 c. maple syrup

Cut bread into cubes (about 12 cups). Grease 9x13 pan. Place half the bread in the dish; top with cubes of cream cheese, then the remaining bread cubes. Beat together eggs, milk, butter and syrup; pour over bread and cream cheese.

Press down lightly to moisten all bread. Cover and refrigerate 12-24 hours. Uncover and bake at 325 degrees for 35-40 minutes. Let stand 10 minutes and serve with warm maple syrup. Serves 8-10 for brunch.