Light Night Before French Toast Raphael

• 3 cups white bread, crustless and cut into 1-inch cubes
• 3 cups whole wheat bread, crustless, seedless, and cut into 1-inch cubes
• 4 -6 ounces fat free cream cheese, cut into pieces (could add some fruit)
• 5 eggs
• 1 1/4 cups skim milk
• 1 1/2 teaspoons cinnamon
• 1/3 cup maple syrup

1. Grease an 8x8 pan.
2. take 1 1/2 cups of the white bread and 1 1/2 cups whole wheat bread and, alternating, line the bottom of the pan and continue layering until used up (about 2 layers), pressing down and condensing the bread against the pan.
3. Dot the cream cheese/fruit over the bread layers, squishing cheese/fruit down slightly.
4. Cover with the remaining 1 1/2 cups of white bread and the remaining 1 1/2 cups of whole wheat bread, again alternating so the two types of bread are spread around, again pressing down to create an even top layer.
5. Combine the remaining ingredients and pour over bread and cheese.
6. Cover with plastic wrap and refrigerate overnight.
7. In the morning, remove plastic wrap and bake in oven for 45 minutes that has been preheated to 375u0b0F.
8. Serve immediately with additional maple syrup. Refrigerate the leftovers.

white bread, whole wheat bread, cream cheese, eggs, milk, cinnamon, maple syrup

Taken from www.food.com/recipe/light-night-before-french-toast-raphael-345204 (may not work)