FRENCH TOAST BAKE...with cinnamon and cream cheese

18 slices toasting bread, crusts removed
250 grams cream cheese, soft (8 oz)
1/2 cup brown sugar, packed
1 1/2 tablespoons ground cinnamon

5 eggs
1 cup thickened cream
1 tablespoon honey

icing sugar to dust.

lightly grease 9 x 13 baking dish.

spread the cream cheese evenly across the 18 slices of bread.

mix the sugar and cinnamon together and sprinkle 2
tablespoons across the bottom of the baking dish.

whisk the cream, eggs and honey together until well combined.
pour a 1/4 of the egg mix into the bottom of the dish.

place 6 slices of bread across the bottom of the baking dish
and sprinkle with 1/3 of the cinnamon sugar.

place another 6 slices and sprinkle with another 1/3 of the
sugar.

repeat with the last of the bread and sugar.

pour the rest of the egg mix evenly over the bread and
press each slice down a little to push cream mix down into
other layers.

cover dish with foil and refrigerate for at least 5 hours.

remove from refrigerator 1/2 hour prior to baking.

heat oven to 180 c. (350 f.)

cook for  30 minutes with the foil on. remove foil and cook
for another 20 - 30 minutes approx. until golden and set in
the middle.

cool slightly then dust with icing sugar to serve.

serve with cream or ice cream.