Breakfast Bread Pudding

• 12 slices white bread
• 8 ounces reduced-fat cream cheese
• 3 cups Egg Beaters egg substitute
• 2 cups skim milk
• 13 cup maple syrup
• 12 teaspoon vanilla
• 14 teaspoon salt

1. Cut bread into cubes.
2. Cut cream cheese into cubes.
3. Toss bread lightly with cream cheese.
4. Place into a greased 9x13-inch baking pan.
5. In a large mixing bowl, beat the eggs, milk, syrup, salt, and vanilla together until well mixed.
6. Pour egg mixture over bread mixture.
7. Cover and chill in fridge 8 hours or overnight.
8. Remove from fridge 30 minutes before baking.
9. Bake, uncovered, at 375 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean.
10. Let stand 5 minutes before cutting.

white bread, cream cheese, egg beaters, milk, maple syrup, vanilla, salt

Taken from www.food.com/recipe/breakfast-bread-pudding-162287 (may not work)