French Toast:

1 loaf French bread
1 pkg. (8 oz.) cream cheese, cut into small cubes
8 eggs
2 1/2 c. half and half
6 tbsp. butter, melted
1/4 c. maple syrup
2 tbsp. brown sugar
1 tbsp. cinnamon
1 tbsp. vanilla

Cut French bread in cubes. Butter a 9 x 13 baking dish. Place half of bread cubes in pan. Top with cream cheese cubes. Top with remaining bread cubes. Mix rest of ingredients together and pour over bread. Press down. Cover and refrigerate overnight. The next morning, bake at 325°F for 40 minutes. Serve with warm syrup and butter.

Maple Syrup with Pecans:

maple syrup
1/2 c. toasted, chopped pecans
1 tbsp. rum

Heat syrup in pan on stove. Stir in pecans and rum before serving. Serve over stuffed French toast.