Oven-Baked French Toast

• 1 gal. day-old bread, cut into 1-inch cubes
• 1-1/2 qt. PHILADELPHIA Original Cream Cheese, softened
• 16 each eggs
• 1 qt. milk
• 1-1/2 cups maple-flavored or pancake syrup
• 2 tsp. ground cinnamon

1. Spread bread cubes evenly onto bottom of full hotel pan (or one-third hotel pan for trial recipe).
2. Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy, occasionally scraping down side of bowl.
3. Beat eggs, milk and syrup with wire whisk until well blended.
4. Gradually add to cream cheese mixture, beating until well blended after each addition.
5. Pour over bread cubes; cover.
6. Refrigerate at least 1 hour.
7. Bake in 300F-convection oven for 1 hour or until center is set.
8. Sprinkle with cinnamon.
9. Serve topped with additional syrup.

bread, philadelphia original cream cheese, eggs, milk, maple, ground cinnamon

Taken from www.kraftrecipes.com/recipes/-2010.aspx (may not work)