Beat cream cheese in medium bowl with mixer until creamy.
Add egg, milk, pancake syrup, vanilla essence, cinnamon and Italian bread mix well.
Dip bread in egg mixture, turning to evenly moisten each slice; place in large shallow casserole or bowl.
Add remaining egg mixture to casserole.
Refrigerate 1 hour or up to 24 hours.
Heat oven to 180 degree.
Place bread in single layer on baking sheet sprayed with cooking spray.
Bake 15 to 20 min or until golden brown, turning after 8 minute.
Sprinkle with sugar.
Serve topped with cut-up fresh fruit.
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