French Toast Souffle

• 10 cups Texas toast thick bread, cubed
• 1 (8 ounce) package low-fat cream cheese, softened
• 8 eggs
• 1 12 cups nonfat milk
• 23 cup half-and-half
• 12 cup maple syrup
• 12 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons confectioners' sugar

1. In large casserole dish, place bread cubes in pan.
2. In large bowl, beat cream cheese until smooth with an electric mixer.
3. Add one egg at a time to combine mixture.
4. Stir in milk, half & half, syrup, vanilla, and cinnamon.
5. Pour mixture over bread in large casserole dish.
6. Cover dish with plastic wrap.
7. Store in refrigerator over night (approximately 8 hours).
8. Remove from refrigerator and let stand for 30 minutes.
9. Preheat oven to 375 degrees.
10. Bake dish for 30 minutes, uncovered.
11. Insert a knife to make sure dish is done.
12. If the knife comes out clean, then you are ready to serve.
13. Sprinkle with confectioners' sugar and add additional syrup if desired.

bread, cream cheese, eggs, nonfat milk, maple syrup, vanilla, cinnamon, sugar

Taken from www.food.com/recipe/french-toast-souffle-365038 (may not work)