From the Longaberger Catalog
1 (1 lb) loaf un-sliced French bread (we actually used Tuscan bread...you just want chewy)
1 (8 oz) pkg cream cheese, cubed
2 1/2 cups milk
8 eggs
6 tbsp butter, melted
1/4 cup maple syrup
Cube bread. Grease 9 by 13 casserole dish. Put in half of the bread cubes. Top with cream cheese cubes and then with remaining bread. In a bowel, mix eggs, milk, butter and syrup. Pour over dish. Lightly press down to moisten. Cover and refrigerate for 2-24 hours. Bake uncovered at 325 for 35-40 minutes or until center is set and the edges are golden brown. Let stand about 10 minutes before serving with syrup. Makes 6-8 servings.