Breakfast Bread Pudding


* 12 slices white bread

* 1 package (8 ounces) Philadelphia® Cream Cheese, cubed

* 12 eggs

* 2 cups milk

* 1/3 cup maple syrup

* 1/4 teaspoon salt


* Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.

* Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.