This is a variation of Naomi’s favourite stuffed French Toast. Here you can use either raisins or (pictured above) craisins. Overnight, they’ll soak up some of the milk mixture and become plump and juicy. This is a fantastic make-ahead breakfast item and a great way to use stale bread.

1 loaf of bread (we suggest Cinnamon Raisin Bread), cubed
1 package cream cheese, cut into 1/2 inch cubes
8 oz raisins or craisins
6 eggs, beaten
3 cups milk
2 Tbsp cinnamon
1/3 cup maple syrup

Oil a 9×13 inch baking pan and place the cubed bread into it.

Cut up the cream cheese and add to the bread.

Add the raisins or craisins and stir to evenly distribute all contents.

Beat the eggs, milk, cinnamon and syrup together and pour over the bread.

Cover with plastic wrap and place in the fridge overnight.
Bake at 350 degrees for 30 minutes, or until light golden brown and puffy.