12 slices of cinnamon raisin bread
1 and 1/2 cups milk
1/2 cup of half and half
1/2 cup maple syrup
1 tab. brown sugar
1/2 tab. vanilla
1/4 tea. ground cinnamon
1/8 tea. nutmeg
1 (8 oz.) block cream cheese, softened
Spray a 11 x 8 inch baking dish with nonstick cooking spray. Combine milk, half and half, and 1/4 cup of maple syrup in a large bowl, stirring with a whisk. Pour half of the milk mixture in the bottom of the baking dish. In an other bowl mix 1 egg, brown sugar, vanilla, cinnamon, nutmeg and cream chesse with a mixer until smooth. Take 6 slices of raisin bread and spread on the cream cheese mixture on each slice. Top each slice with the rest of the raisin bread. Lay the raisin bread cream cheese sandwiches in the baking dish and pour the remaining milk, half and half, and maple syrup mixture over the top. Cover and refrigerate for at least 8 hours or overnight.
Remove casserole from the refrigerator and let stand for 30 minutes. Preheat oven to 350 degrees. Uncover and bake at 350 for 45 to 55 minutes. Let stand 10 minutes before serving.