French Toast Souffle recipe

12 servings

10 cups white bread cubes

1 (8 ounce) package lowfat cream cheese, softened

8 eggs

1 1/2 cups milk

2/3 cup half-and-half cream

1/2 cup maple syrup

1/2 teaspoon vanilla extract

2 tablespoons confectioners' sugar

Place bread cubes in a lightly greased 9x13 inch baking pan.

In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth.

Add eggs one at a time, mixing well after each addition.

Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth.

Pour cream cheese mixture over the bread; cover, and refrigerate overnight.

The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes.

Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Sprinkle with confectioners' sugar, and serve warm.