4 Ounce, cut into 3/4-inch cubes to make 4 cups (Or Italian Bread)
1⁄3 Cup (5.33 tbs)
3 Ounce, cut into 1/4-inch cubes (1 Package)
1 1⁄2 Cup (24 tbs)
Maple flavored pancake syrup
1⁄2 Cup (8 tbs)
SPRAY 11x7-inch baking dish with nonstick cooking spray.
Place bread cubes in even layer in prepared dish; sprinkle raisins and cream cheese evenly over bread.
BEAT eggs in medium bowl with electric mixer at medium speed until blended.
Add milk, 1/2 cup pancake syrup and vanilla; mix well.
Pour egg mixture evenly over bread mixture.
Cover; refrigerate at least 4 hours or overnight.
PREHEAT oven to 350°F.
Combine sugar and cinnamon in small bowl; sprinkle evenly over bread mixture.
BAKE, uncovered, 40 to 45 minutes or until puffy, golden brown and knife inserted in center comes out clean.
Cut into squares and serve with additional pancake syrup, if desired.