Adapted from a recipe by Bradley Ogden via my friend, Linda
12 slices Pepperidge Farm Cinnamon bread (if you have a great bakery cinnamon bread, by all means use that!)
1 stick of butter, melted
2 egg yolks
3/4 cup sugar
3 cups milk
1 cup heavy cream
1 tablespoon vanilla
Maple syrup (use the real McCoy)
Preheat oven to 350º.
Spray 9 x 13 pan with cooking spray like Pam. Brush both sides of bread slices with melted butter and place in pan (I made 2 layers of 6 slices).
In a large bowl, whisk eggs and egg yolks. Whisk in sugar, milk, cream and vanilla. Strain the mixture over the bread making sure to saturate all the slices.
Bake for 45 minutes or till the top is lightly browned and the custard is set. Allow to cool about 10 minutes before serving. Sprinkle each slice with powdered sugar. Serve with maple syrup and berries.