Make the candied rice krispies first. In a large pot bring the sugar and the water to a boil over medium heat. Boil the sugar for one minute, making sure to not stir.

Stir in the Rice Krispies and cook over medium heat until they are golden brown, about 5 minutes.

Pour the Rice Krispies onto a baking sheet lined with parchment paper. Let them cool and put them in an airtight container for up to two weeks.

Put the cream cheese in the food processor and process until smooth. Add the eggs one at a time, make sure to scrape down the sides of the bowl. Add the milk, half-and-half, maple syrup, and vanilla and process until smooth.

Coat a 9×13 pan with cooking spray. Add the cubed bread to the pan. Pour the cream cheese mixture over the bread. Try to get more in the pan than I did. I am a messy cook sometimes.

Use a fork and press the bread down so that the bread can soak up the liquid. Cover with plastic wrap and refrigerate overnight. When you are ready to bake it off, take it out of the refrigerator start on the caramel topping.

Put the brown sugar, butter, and corn syrup in a saucepan and cook over medium heat until melted and combined. About 2 minutes.

Pour the caramel topping over the bread and spread it evenly over the top.

Spread the Rice Krispies over the top.

Bake in a preheated 350 degree oven for 40 to 45 minutes. It will be puffy and golden. And delicious.