| 1 | Grease a 3 quart rectangular baking dish. |
| 2 | Place half of the bread cubes in the dish. |
| 3 | Top with cream cheese cubes and remaining bread cubes. |
| 4 | Combine eggs, milk, melted margarine or butter, and maple syrup in a blender container or mixing bowl. |
| 5 | Process or beat with a rotary beater until well combined. |
| 6 | Pour egg mixture evenly over the bread and cheese cubes. |
| 7 | Using a spatula, lightly press layers down to moisten. |
| 8 | Cover with plastic wrap and refrigerate for 2 to 24 hours. |
| 9 | Remove plastic wrap from baking dish. |
| 10 | Bake, uncovered, in a 325 oven for 35 to 40 minutes or until center appears set and the edges are lightly golden. |
| 11 | Let stand about 10 minutes before serving. |
| 12 | Serve with syrup. |
| 13 | Makes 6 to 8 servings |
