French Toast Souffle

• 10 c. white bread cubes
• 1 (8 oz.) pkg. low-fat cream cheese, softened
• 8 eggs
• 1 1/2 c. milk
• 2/3 c. half-and -half cream
• 3/4 c. maple syrup
• 1/2 tsp. vanilla extract
• 2 Tbsp. confectioners' sugar

1. Place bread cubes in a lightly greased 9 X 13 inch baking pan. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth.
2. Add eggs one at a time mixing well after each addition.
3. Stir in milk, half and half, maple syrup, and vanilla until mixture smooth.
4. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
5. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes.
6. Meanwhile, preheat oven to 375 degrees.
7. Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
8. Sprinkle with confectioners sugar and serve warm.

white bread, lowfat cream cheese, eggs, milk, cream, maple syrup, vanilla extract, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=88385 (may not work)