French Toast Soufflé

16 slices sturdy white bread, cubed
1 8oz. block cream cheese, softened
8 large eggs
1½ cups milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 tsp. vanilla
2 tbsp. powdered sugar
3/4 cup maple syrup

Place bread cubes in a 13 x 9 glass baking dish coated with cooking spray. Beat
cream cheese until smooth. Add eggs, 1 at a time, mixing well after
each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla,
and mix until smooth. Pour cream cheese mixture over top of bread; cover
and refrigerate overnight.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes.
Bake at 375° for 50 minutes or until set. Sprinkle the souffle with
powdered sugar, and serve with maple syrup.

12 servings