Mango-Stuffed French Toast Casserole

Dice mangoes and set aside.

Butter an 8-inch square glass baking dish. Arrange half the slices of bread in the dish to cover the bottom. Sprinkle with cream cheese cubes, then half of the diced mango. Top with remaining bread.

In a bowl, beat eggs with milk and sugar, then pour over bread. Gently press bread down. Let casserole stand until liquid has been absorbed, about 10 to 15 minutes (Or cover and refrigerate up to 12 hours).

Preheat oven to 375 degrees F. Bake, uncovered, until set and golden, 25 to 30 minutes.

Meanwhile, for the topping, heat syrup until warm and stir in remaining mango. Serve casserole with mango-maple topping.