Stuffed French Toast

Ingredients
12 slices of sturdy bread
2 8-oz pkgs. cream cheese
12 eggs
2 cups milk
3/4 Cup maple syrup
1 tsp cinnamon (optional)
1 tsp nutmeg (optional)

Cut the crust off 12 slices of sturdy bread. Slice into 1" squares. Place half into an ungreased 9 x 13 pan. Cube 2 8-oz packages of cream cheese into 1/2 pieces. Place on top of bread layer in dish. Place remaining bread over top of cream cheese.
Beat 12 eggs, add 2 cups of milk, 3/4 cup of maple syrup and 1/2 tsp each of cinnamon and nutmeg. Pour over bread mixture. Optional - sprinkle with remaining cinnamon and nutmeg. Cover with plastic wrap and refrigerate overnight.

Bake at 375 for 45 minutes. (60 minutes in glass dish) or until done; check that the center is not watery or jiggly. May serve with syrup and powdered sugar.
This recipe is courtesy of Marcie Hoopes and when I made it I divided it into two pans and put Pam on the bottom - it did a lot better.