BAKED CINNAMON RAISIN BREAD FRENCH TOAST

Ingredients:
16 slices raisin bread
4 oz. cream cheese (I used about 6 oz)
1/2 cup granulated sugar with 1 tbs. cinnamon added to it
1 cup brown sugar
1 stick butter
1/4 cup maple syrup
6 eggs
1 3/4 cup milk
1 tsp. vanilla

Instructions:
Spray 11 x 17 inch casserole dish or cake pan with vegetable spray.
Spread cream cheese evenly over 8 slices of cinnamon raisin bread.
Sprinkle the cinnamon/sugar mixture over each one.
Place remaining bread slices on top, making sandwiches.
Cut sandwiches diagonally.
Combine brown sugar, butter and map[le syrup in a sauce pan and bring to a boil.
Boil for 1 minute.
Remove from heat and pour into casserole dish or cake pan.
Place cream cheese sandwiches in the dish.
In a mixing bowl combine eggs, milk, and vanilla - beating slightly.
Pour over the sandwiches.

Cover and refrigerate over night.

Bake uncovered at 350 degrees for 30 minutes.
Serve with the sandwiches flipped so the caramelized side is on top.
May serve with fresh berries and sour cream on the side.

SUBMITTED BY: Ann Crecelius