French Toast Souffle

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   1. Place bread cubes in a lightly greased 9x13 baking pan.

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   2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.

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   3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.

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   4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.

No nutritional information available.

No additional tips available.