This is another recipe from our beach trips, but it works great as a make ahead for your Easter breakfast or brunch.  It is a great way to feed a crowd and still have time to enjoy the festivities yourself. Plus, it is yummy!

Cinnamon Raisin French Toast Soufflé

1 large loaf (or 2 small loaves) cinnamon raisin bread cubed

12 oz. cream cheese, softened (16 oz. works just as well and no left overs)

6 oz. butter or margarine, softened

¾ c. maple syrup, divided

10 eggs

3 c. half and half

Cinnamon sugar

Place cubed cinnamon raisin bread into a well buttered 9 x 13 inch glass baking dish.  Mix the cream cheese, butter and ¼ cup of the maple syrup until smooth. Spread on top of the bread, leaving some openings through which to pour the egg mixture. 

Beat eggs, half & half and ½ cup of maple syrup. Pour over bread and sprinkle top with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350 degrees.  Serve with additional maple syrup, if desired.