7 cups cubed French bread
1/2 cup raisins
1 (3 oz) package cream cheese, softened
1 cup warm (not hot) heavy whipping cream
1/4 cup maple syrup
6 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Additional maple syrup

1. Arrange cubed bread in a greased 11×7-inch (2 quart) baking dish; press down gently. Sprinkle with raisins.

2. In a small mixing bowl, beat the cream cheese until fluffy. Gradually beat in the whipping cream and syrup; blend well.

3. In a separate small bowl, whisk together the eggs, vanilla and cinnamon: add to the creamed mixture; blend well. Pour evenly over the bread. Using a spatula, lightly press bread into egg mixture. Cover and refrigerate for 8 hours or overnight.

4. Remove from refrigerator 30 minutes before baking. Bake, covered, at 375 degrees F for 25 minutes; uncover and bake an additional 20 to 25 minutes or until center is set and top is golden brown. Serve with warm maple syrup. Makes 6 servings.