1. Coat a 9 x 13 in. baking dish with cooking spray. Arrange 1/2 of the cubed bread on the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples and pecans. Top with the remaining bread.
2. In a large mixing bowl, beat the eggs and egg whites with the almond milk, half-and-half and maple syrup. Pour over the bread micture. Cover with plastic wrap and press down so that all bread pieces are soaked through. Refrigerate overnight, or a minimum of 2 hours.
3. Preheat oven to 325F.
4. Bake for 45 mins in the preheated oven. Let stand for 10 minutes then serve (makes 12 servings).
*Optional: Serve topped with dollop of 0% Vanilla Greek Yogurt or Almond Butter