Place bread cubes in a large bowl.

In a mixing bowl, beat cream cheese with an electric mixer at medium speed until smooth.

Add eggs one at a time and mix well after each addition.

Stir in the milk, half and half, maple syrup, vanilla and cinnamon until mixture is smooth.

Pour the mixture over the bread cubes. Press the cubes down to make sure all are saturated with the milk/cream cheese mixture. Cover with plastic wrap and refrigerate over night.

The next morning, preheat the oven to 350. Grease your muffin tin.

Remove bowl from fridge and let stand at room temperature for at least 30 minutes.

Use an ice cream scoop and put a nice scoopful in each well.

Bake about 20 minutes and rotate the muffin tins.

Bake another 20 minutes until muffins are puffed up and golden brown and insides are set. Test by inserting a knife into a muffin. It should come out clean. If it doesn't bake another 10 minutes.

Remove from muffin tins and admire your mad breakfast skills.