¾ c melted butter
1 c brown sugar
1 can pie filling
18 slices bread
1 pkg cream cheese
1 ½ c milk
1 tsp vanilla
Grease a 9x13 inch baking pan. In a small bowl, mix together the butter and brown sugar. Pour the butter mixture into the baking pan. Evenly spread the pie filling over the butter mixture.
On a cutting board, evenly spread the cream cheese over 12 bread slices. Next, create 6 stacks of bread, each stack should have two slices with cream cheese topped off with one plain slice. Cut each stack in half then place them on top of the pie filling and butter mixture.
Mix the eggs, milk and vanilla together. Pour the egg mixture evenly over the bread. Sprinkle with cinnamon.
Cover the dish with tin foil and place in the refrigerator over night.
In the morning, preheat oven to 350 degrees. Place covered baking dish in oven and bake for 45 minutes then uncover and bake for additional 15 to 25. Remove from oven and let stand for 10 minutes before serving.
I have used apple, peach and cherry pie filling. They are all amazing.