• 1 cup U-Bake packed brown sugar + 1/3 cup packed brown sugar
• 1/2 cup butter + enough to butter the bread
• 1/4 cup U-Bake maple syrup
• 1 tablespoon instant coffee , ground extra fine
• 1 cup finely chopped U-Bake walnuts or pecans, divided in half
• 16 slices thick U-Bake French bread
• 6 large eggs
• 2 teaspoons U-Bake PURE vanilla extract
• 1 cup whipping cream
• 1/4 cup milk
• 1/4 cup U-Bake sugar
• OPTIONAL: 4 ounces cream cheese, cold

Lightly grease a 9x13 baking dish. In a saucepan melt the 1/2 cup butter and maple syrup. Add the 1 cup brown sugar, and ground instant coffee. Cook over medium heat until the sugars are dissolved and the mixture is a smooth consistency. Pour into the baking dish and sprinkle with half of the nuts. Lightly butter the bread slices with a very thin layer of butter. Top with half of the bread slices* butter side up, cutting as necessary to fit accordingly. If using the cream cheese, slice it thin and layer over the bread slices. Sprinkle with the remaining brown sugar and nuts. Layer the remaining *bread slices over nut layer, butter side down. In a large mixing bowl whisk together the eggs, vanilla, milk, whipping cream and sugar. Pour over top of the bread, pressing down as necessary so bread absorbs the egg mixture. Refrigerate overnight.

Preheat oven to 350 degrees. Bake uncovered 40 minutes until golden in color and slightly puffy. Let stand 5 minutes before serving. Invert each piece onto a plate so caramel goo drizzles over sides. Be sure and scoop out a little extra goo from the bottom of the pan to drizzle over top of each piece For a group brunch, invert the entire pan at once onto a serving platter.

*By lining up the bread pieces identically on each layer, you end up with easier to cut pieces and prettier looking pieces when served individually.