French Toast Strata

4 cups day-old French or Italian bread, cut into 3/4-inch cubes
1/3 cup golden raisins
1 package (3 ounces) cream cheese, cut into cubes
3 eggs
1-1/2 cups milk
1/2 cup maple-flavored pancake syrup
1 teaspoon vanilla
2 tablespoons sugar
1 teaspoon ground cinnamon
Additional maple-flavored pancake syrup (optional)

Spray 11X7-inch baking dish with nonstick cooking spray. Place bread cubes in even layer in prepared dish; sprinkle raisins and cream cheese evenly over bread.

Beat eggs in medium bowl with electric mixer at medium speed until blended. Add milk, 1/2 cup pancake syrup and vanilla; mix well. Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 4 hours or overnight.

Preheat oven to 350°F. Combine sugar and cinnamon in small bowl; sprinkle evenly over strata.

Bake, uncovered, 40 to 45 minutes or until puffed, golden brown and knife inserted into center comes out clean. Cut into squares and serve with additional pancake syrup.

Aimee's note - James calls this dessert. Also we prefer it without the raisins and with more cream cheese. I have made this when I only refridgerated it for half an hour and it seemed fine.