Cranberry French Toast Casserole

This is a Thanksgiving breakfast tradition at our house--my husband requests it each year as the half-time menu for his beloved Turkey Bowl. It's nice because most of us don't get enough carbs or cream in the main Thanksgiving meal!

*14 slices white bread

*1 8-oz package cream cheese

*1 c. dried cranberries

*1 TBSP. sugar, optional if using sweetened cranberries

*8 eggs

*2 c. milk

*1/2 c. maple syrup

*1/2 tsp. cinnamon, divided

Cut bread into 3/4-inch cubes. Arrange half of the bread in a single layer in a greased 13x9x2-inch baking dish. Cut the cream cheese into 1/2-inch cubes. Arrange on top of bread in dish . Combine cranberries and sugar and then sprinkle over bread and cream cheese.

Top with the remaining bread cubes.

In a large bowl, beat together the eggs, milk, maple syrup and 1/4 tsp. cinnamon, and pour evenly over bread mixture in pan. Sprinkle with cinnamon.

Cover with foil and chill overnight. In the morning remove from fridge and let stand at room temperature for 30 minutes. Bake, covered, in a 350 degree oven for 45 minutes. Uncover and bake another 20 minutes. Let stand about 10 minutes before serving.

Serve with maple syrup.