Prepare this recipe the night before for best results, this allows the egg to absorb into the bread.
Butter a 13x9 pan.
Dice the bread into cubed m1 inc cubes, allow hte bread to go stale a couple house or longer. I'll absorb the egg mixture nicley and bake up fluffy vs. heavier.
Mix the eggs, milk, syrup and vanilla.
Mix the egg mixute and the bread until it coated.
Place in the baking pan.
Cream cheese- dice or use a tablespoon scoop- and split the portion in half as you place it onto the bread mixture.
Dust top with cinnamon.
Cover with foil and place in refrigerator overnight, the bread will soak up the egg mixture and bake up fluffy in the morning.
The next morning bake at 350° for 1 hour or until the center is fully cooked. at least 165°, I prefer the internal temperature to be closer to 175 but it can be higher.. It should not appear "eggy" it should be puffed up high.
Often it takes over an hour.
it can be removed from the fridge for an hour before baking.
I usually get impatient and put the temperature up to 400 after the first hour to speed it up a bit.
It's not uncommon to take 1:15-1:30 with thick bread and when putting it in the oven directly from the fridge. Sometimes I make a batch and a half which will take longer to bake.
You can add diced breakfast sausage or bacon if you prefer. I prefer bacon on the side, and some fresh fruit and even scrambled eggs when serving as a full breakfast.