This is a great make-ahead type of breakfast for any occasion. With holidays and guests arriving, this recipe frees up some time to spend with them. Plus, not quite as messy as doing french toast individually. This will serve six easily.

Ready

• loaf of bread

Custard:

• Beat together 6 large eggs
• 1 ⅔ cup whole milk (can use skim instead)
• 1 tsp vanilla
• ⅛ tsp cinnamon
• ⅛ tsp Nutmeg
• 8 oz cream cheese

Topping:

• 1 stick butter
• 1 cup brown sugar
• ½ cup pure maple syrup

Set

• 9X13 baking pan or dish
• Baking sheet
• Small heavy bottomed pan
• Whisk

Go

1. Preheat oven to 350º F.
2. Prepare 9X13 baking pan or dish with butter or non-stick spray.
3. Line bottom of pan with slices of bread.
4. Add small dollops or slices of cold cream cheese over bread, liberally.
5. Add second layer of bread.
6. Prepare custard by whisking together eggs, milk, vanilla, cinnamon, and nutmeg.
7. Pour custard over bread in pan, cover and refrigerate overnight or at least 4 hours.
8. Take out pan ½ hour before baking to bring to room temperature.
9. Prepare topping by combine brown sugar, butter and maple syrup.
10. Cook until dissolved approximately 5-6 minutes. Watch carefully so that the mixture does not burn.
11. Remove from heat and pour over top of soaked bread.
12. Place pan in oven and place baking sheet under to catch any potential mess.
13. Bake at 350º F for about 40 minutes, or until clearly set in middle (it will puff-up)
14. Take out of oven and allow to rest for 5 minutes.
15. Serve.

What you should know

For a variations:

• Substitute some of the liquid for ¼ c. maple syrup.

• Spread a fruit preserve, or other cooked fruits (peaches, baked cinnamon apples, pears, etc.)

• Try different kinds of breads (chocolate, raisin, challah, etc.)

• Try different flavors of cream cheese (strawberry) or whip pureed chutneys with cream cheese.

• Works as a dessert with ice cream.

• Experiment!