Cook the maple bread in two batches: Heat a large, heavy skillet over medium heat and, when hot, add 1/4 cup of the maple syrup, 1 1/2 tablespoons of the butter and a pinch of salt. Add 4 slices of the bread and immediately flip to coat in the buttery maple syrup. Cook, flipping often with a butter knife, until the bread is lacquered with the syrup and takes on a toasted look and the bottom of the pan is coated with just a dry film, about 4 minutes.
Transfer the maple bread to a lightly oiled plate to cool. (Repeat the process with the remaining pieces of bread.)
Smear a chunk of soft cheese into the bread and serve immediately.
Recipe courtesy of Amy Thielen, the maple bread adapted from an old Shaker recipe