Stuffed French Toast

OK, here's that delicious recipe for the stuffed french toast my in-laws made for breakfast the other day--they used raisin swirl bread and no nuts, but I think we prefer cinnamon swirl bread and toasted pecans:

Cinnamon Bread (will use most of 2 loaves)
1 8-oz. package cream cheese
12 eggs
1/3 cup plus 2 tablespoons maple syrup
2 cups whole milk or evaporated milk
Extra cinnamon & nutmegPecans, if desired

Cut crusts from edges of bread slices. Place bread in 9” x 13” casserole dish, lining bottom of pan. Place cubes or thin slices of cream cheese on bread slices. Place second layer of bread on top of cream cheese. Add pecans, if desired. Beat eggs, milk, and maple syrup (all of it). Add extra cinnamon and nutmeg, if desired. Pour egg mixture over bread. Cover with plastic wrap and refrigerate overnight. In the morning, bake at 350 degrees for about 45 minutes. Serve with heated maple syrup.

Enjoy!