Ingredients:
1 ½ loaves cinnamon bread, cut into 1” cubes
8 oz. cream cheese, cubed
12 eggs
2 cups milk
2/3 cup syrup
1 teaspoon sugar
1 teaspoon cinnamon

Directions:

Pre heat oven to 375ºF.

Spray 13 x 9 casserole dish with nonstick spray. Put half of the cubed bread into the bottom of the prepared pan. Cover with the cream cheese.
In a small mixing bowl, mix together sugar and cinnamon. Sprinkle casserole with half of the sugar mixture. Cover remaining bread cubes. 
In a large mixing bowl, whisk together eggs, milk and syrup. Pour mixture over bread. Sprinkle top with remaining sugar mixture. Cover and refrigerate over night. Bake for 40 to 45 minutes. If you shake pan and bread jiggles, bake a little longer. Serve hot with syrup.

Servings: 10
Cook Time: 45 minutes
Prep Time: 15 minutes
Difficulty: Easy

Notes from the Paula Deen Test Kitchen: Simple and delicious brunch recipe. We served it with a dollop of freshly whipped cream and fresh strawberries. Perfect for Mother’s Day!