7 cups small cubed French bread, bottom crust removed
3/4 cup chopped pecans
1 3-ounce package cream cheese, softened
4 tablespoons sugar
1 8-ounce carton whipping cream
1/2 cup real maple syrup
6 eggs, slightly beaten
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Additional maple syrup
Place cubed bread in greased 9 x 13-inch baking dish and press down gently. Sprinkle with pecans.
In mixing bowl, beat cream cheese and sugar until fluffy and gradually mix in whipping cream and syrup.
In a separate bowl, whisk together eggs, vanilla, cinnamon, and salt and fold into cream cheese-whipping cream mixture. Slowly pour this mixture evenly over bread.
Cover with aluminum foil and refrigerate overnight.
Remove from refrigerator 20 minutes before baking.
Preheat oven at 350 degrees. Bake uncovered for 30 minutes or until center is set and top is golden brown. To serve, cut into squares and drizzle with maple syrup.