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Butter a 9x13 glass pan.
Cut Cinnamon Swirl loaf into ½ inch cubes. (You should end up with about 12 cups of cubes.)
Spread bread cubes evenly in pan.
In a blender, mix together eggs, milk, melted butter, and syrup till well combined.
Pour evenly over cubes. Using a spatula, slightly press layers down to moisten.
Cover with plastic wrap and refrigerate for 2-24 hours.
Remove plastic wrap and bake in a 325° oven for 35-40 minutes or until center is set and edges are lightly golden.
Let stand about 10 minutes before serving.