1 loaf cinnamon bread (I like to use Pepperidge Farm Cinnamon Swirl bread)
12 oz whipped cream cheese (You may use a flavored variety for 1/2 of it)
3 Tablespoons butter
3/4 cup maple syrup, divided
3 cups milk
Cut bread into cubes and place into well buttered 9x13" glass baking pan. Mix cream cheese, butter, and 1/4 cup maple syrup until smooth. Spread on top of bread, leaving some holes so eggs can soak through. Beat eggs, milk or 1/2 & 1/2 and 1/2 cup maple syrup. Pour over bread and sprinkle generously with cinnamon sugar. Cover and refrigerate overnight.
Uncover and bake 50-55 minutes at 350°. Cut into 8-12 squares to serve. This is fairly rich and filling even when using low fat ingredients. Dust with powdered sugar.