French Toast Casserole

Full Recipie (to half simply prepare as usuall, put into two 8×8 pans, and freeze according to directions)

1 lb loaf Italian Bread, cut into 1 inch cubes
8oz Cream Cheese
1/2 cup Sugar, divided
1/2 teaspoon Vanilla Extract
1/2 cup Pecans (optional)
4 Eggs
2 Cups Milk
1 teaspoon Cinnamon
2 Tablespoons Butter, melted

To Freeze:

1. Place half of the bread cubes in a greased 9×13 inch-baking pan OR two 8×8 pans.
2. Place the cream cheese in a microwaveable bowl, cover with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted.
3. Stir into cream cheese: 1/4 cup Sugar and 1/2 tsp Vanilla Extract. Mix well.
4. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them).
5. Sprinkle the nuts over the cream cheese layer. (optional)
6. Top with remaining bread cubes.
7. In a bowl, beat together 1/4 cup Sugar, 4 Eggs, 2 cups Milk, 1 tsp Cinnamon, and 2 Tbsp melted butter. (The egg and milk mixture will make about 3 cups for each recipe. SO, that makes 1.5 cups per 8×8 pan)
8. Pour the egg and milk mixture over the bread cubes, cover with foil, place in labeled bag and freeze.

To Cook:
Thaw the casserole completely. Bake at 350 degrees for 35-40 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting.
Serve with homemade fruit syrup or warm maple syrup.

Can you really EVER go wrong when it comes to a cream cheese middle?

**From Laura Glanville**