French Toast Souffle

• 10 cups cubed sturdy white bread (about 16 slices)
• Cooking spray
• 8 oz 1/3-less-fat cream cheese, softened
• 8 large eggs
• 1 1/2 cups 2% reduced-fat milk
• 2/3 cup half-and-half
• 1/2 cup maple syrup
• 1/2 tsp vanilla
• 2 Tbsp powdered suar
• 3/4 cup maple syrup

1. 1. Place bread cubes in a 13 x 9" baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition.
2. 2. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla. Mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
3. 3. Preheat oven to 375 degrees.
4. 4. Remove bread mixture from refrigerator and let stand for 30 minutes.
5. 5. Bake at 375 for 50 minutes or until set.
6. 6. Sprinkle the souffle with powdered sugar and serve with maple syrup.

cubed sturdy white bread, cooking spray, cream cheese, eggs, milk, maple syrup, vanilla, powdered suar, maple syrup

Taken from www.epicurious.com/recipes/member/views/french-toast-souffle-51464151 (may not work)