French Toast Casserole with Cinnamon Syrup

French Toast Casserole

Spray 9x13" pan with non stick spray.
Break a loaf of French (Italian) style bread apart and place in pan. (I actually cut mine in cubes.)

Mix together:
6 oz cream cheese- softened
8 eggs
6 tablespoons butter - melted
1/4 cup maple syrup
1/2 cup milk
Pour mixture over the French (Italian) bread. Refrigerate overnight. Remove in the morning and bake at 350 degrees for 35-40 minutes.

Cinnamon Syrup
2 cups sugar
1 cup Karo syrup
1/2 cup water
1 teaspoon cinnamon
1 (12 oz) can evaporated milk

Combine all ingredients except for evaporated milk in a saucepan and boil for 2 minutes. After 2 minutes remove pan from heat and cool for 5 minutes. Then add evaporated milk and whisk until combined. Serve warm over french toast casserole or store in refrigerator for up to 2-3 weeks. (This makes a lot of syrup so if you don't want extra in your fridge just half the recipe)

Courtesy of Heather Brown