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Breakfast Bread Pudding


12 sl White bread
8 oz Cream cheese; cubed
12 Eggs
2 c Milk
1/3 c Maple syrup
1/4 ts Salt


Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13x9x2" baking pan. In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minute before cutting. Yield 6-8 servings.

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