Day 21 Challenge: {A favorite recipe}

{Oven~Baked French Toast with Cranberry~Maple Sauce}

~New Year's Day 2010 Brunch~

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup Sugar

2 tsp. Vanilla

1 tsp. Ground cinnamon

4 Eggs

2-1/2 cups Milk

1 loaf (24 inches) French bread, ends trimmed, cut into 18 slices

2 cups fresh or thawed frozen cranberries, divided

1 cup Maple-flavored or pancake syrup

2 Tbsp. Sugar

BEAT cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.

ARRANGE bread in greased 13x9-inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350°F.

BAKE 40 to 45 minutes or until golden brown. Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining 1 cup cranberries and 2 Tbsp. sugar. Reduce heat to low; simmer 10 minutes, stirring occasionally. Cool slightly. Cut casserole into 9 pieces. Serve topped with the cranberry sauce.