FRENCH TOAST SOUFFLE

FRENCH TOAST SOUFFLE 1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes 8 (ounces) low-fat cream cheese, softened 8 large eggs 1-1/2 cups milk 2/3 cup half and half cream 1-1/4 cups maple syrup 1/2 teaspoon vanilla 2 tablespoons powdered sugar Place bread cubes in a lightly greased 9×13 baking pan. 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. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. 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.