24 oz loaf of bread (buttermilk or brioche is best, get thick sliced)

8 oz cream cheese
10 eggs
2 1/2 c. milk
6 Tbs. butter, melted
1/3 c. maple syrup

Cut the bread and cream cheese into chunks. Layer half of the bread into the bottom of a 9×13-inch greased baking dish. Layer cream cheese on top and then layer in the remaining bread. In a blender combing all the wet ingredients. Pour evenly over the bread/cream cheese layers. Press the top layer down until completely wet. Cover with plastic wrap and refrigerate overnight (at least 4-6 hours). Bake at 350 for 50-55 minutes or until set in the middle. Serve warm with apple cider syrup.

Apple Cider Syrup

3/4 c. sugar
4 tsp. corn starch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. Red Barn apple juice
1 Tbs. lemon juice
3 Tbs. butter

Combing all the dry ingredients into a bowl and stir to combine thoroughly. Combine the apple and lemon juices in a sauce pan. Gradually add in the dry ingredients and bring to a boil for one minute. Remove from heat and add in the butter, stirring until melted.