French toast strata with apple cider syrup

For the french toast :

1 pound french bread,  cut into cubes

8 oz cream cheese cut into small cubes

8 eggs

2 1/2 cup milk

6 t butter or margarine, melted

1/4 c maple syrup

Layer half of the bread in a greased 9x13 baking dish. Top with the cream cheese and remaining bread. Blend the eggs, milk, butter ad maple syrup in a blender ; pour over the bread and cheese. Press the layers down with a spatula. Refrigerate, covered, 2-24 hours, then bake, uncovered, at 325 for 35-40min or until center is set and edges are golden brown. Let stand for 10 min before serving.

For the syrup :

1 tsp cinnamon

8 tsp cornstarch

1 C sugar

2 T lemon juice

2 C apple cider or juice (if cider is no longer in season)

4 T butter or margarine

Combine the cinnamon, cornstarch and sugar in a small saucepan and mix well. Stir in the lemon juice and cider. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook for 2 min longer. Remove from heat and stir in the butter. Can be made 1 day ahead.