French Toast Souffle

• 10 c. (16 slices) Pepperidge Farms hearty white bread, cubed 1-inch square
• cooking spray
• 1 (8 oz.) block cream cheese (can use 1/3 less fat, but why bother)
• 8 large eggs
• 1 1/2 c. 2% milk
• 2/3 c. half and half
• 1/2 c. maple syrup
• 1/2 tsp. vanilla
• 2 Tbsp. powdered sugar
• 3/4 c. maple syrup

1. Place cubed bread in a 13 x 9-inch baking dish coated with nonstick spray.
2. Beat cream cheese with mixer until smooth; add eggs, one at a time.
3. Add milk, half and half, vanilla and 1/2 cup syrup until smooth.
4. Pour mixture over cubed bread; refrigerate overnight.
5. Preheat oven to 375u0b0.
6. Remove bread mixture from refrigerator.
7. Let stand 30 minutes.
8. Uncover; bake at 375u0b0 for 50 minutes or until set.
9. Sprinkle with powdered sugar and serve with 3/4 cup syrup.

white bread, cooking spray, cream cheese, eggs, milk, maple syrup, vanilla, powdered sugar, maple syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=93705 (may not work)