1 large loaf cinnamon raisin bread (thick sliced)
1 cup flame raisins or a mixture of golden and flame raisins
15 eggs
2 teaspoons natural rum extract
3 ½ cups half and half
1 cup brown sugar Karo syrup, divided
12 ounces cream cheese, softened
6 ounces butter, melted and cooled
Cinnamon sugar
Maple syrup

Spray a 10 x 15 inch baking pan with nonstick cooking spray. Remove crusts from bread slices and cut into 3/4 inch cubes. Place half the bread cubes in the baking dish and sprinkle with half the raisins, then add the remaining bread cubes and top with second half of the raisins.

Mix together the eggs, half and half, 1 teaspoon of the rum extract and 1/2 cup of the Karo syrup. Pour slowly over the bread cubes so that all are coated. In a small bowl, combine the cream cheese, butter, 1 teaspoon rum extract and the remaining ½ cup Karo syrup. Spread evenly over the bread mixture and top with a sprinkling of cinnamon sugar.

Cover the pan with a sheet of aluminum foil which has been sprayed with nonstick coating and refrigerate overnight. In the morning, bake the dish approximately 60-75 minutes at 375 degrees F. until french toast has puffed up and custard is set. Remove foil covering, cut into squares or wedges, and serve with maple syrup.