Ingredients
6
cups cubes (1/2 inch) raisin cinnamon swirl bread
8
eggs
2 1/2
cups milk
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
2
cups maple-flavored syrup
Preparation
Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.
