1/3 cup butter
3 Tbsp pancake syrup
1 loaf cinnamon swirl bread
7 eggs
1/3 cup brown sugar
8 oz pkg cream cheese
1/4 cup half and half
powdered sugar
chopped pecans (optional)
Spray 13x9” pan with Pam. Melt butter and add to the pan, along with the brown sugar and 2 tbsp. of the syrup. Mix in pan until the mixture can be spread evenly around the bottom of the pan. Sprinkle with finely chopped pecans if desired.
Divide loaf of bread into halves. Cut half of the loaf into small cubes (about 1” square—use a pizza cutter) and scatter over the brown sugar mixture. Cut cream cheese into cubes and scatter over the top. Top with remaining bread cut into cubes.
Whisk eggs, half & half, and remaining 1 Tbsp. of syrup in a bowl. Pour the egg mixture over the bread and press down gently with plastic wrap to make sure all the bread is coated. Cover tightly with plastic wrap and store in the fridge overnight. Take out and bake at 350o for about 45 minutes until casserole is gently browned and well set.