Ingredients:
10 cups bread cubes (cut into about 1-inch cubes, use stale bread but not hard for this)
1 (8 ounce) package cream cheese
3 -4 tablespoons Plew Farm maple sugar (optional or to taste)
8 large eggs, slightly beaten
1 1⁄2 cups full-fat milk
2⁄3 cup half-and-half cream (or use all half and half cream)
1⁄2 cup Plew Farm maple syrup
2 teaspoons vanilla
powdered sugar
Directions:
Place the bread cubes in a buttered 13 x 9-inch baking dish.
In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
Add in eggs one at a time mixing well after each addition.
Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
Cover with plastic wrap and refrigerate for 8-24 hours.
Next morning set oven to 375°F.
Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
Bake uncovered for about 45-50 minutes or until set and a golden brown color.
Sprinkle with powdered sugar and serve with maple more maple syrup.