French Toast Soufflé

French Toast Soufflé

10 cups cubed (1 inch) sturdy white bread
1 package (8 oz) cream cheese, at room temperature
8 large eggs
1 1/2 cups whole milk
2/3 cup half-and-half cream
1/2 cup maple syrup
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar

Place bread cubes in a 13 x 9 baking dish coated with cooking spray.

In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in eggs at low speed until blended.

Add milk, cream, maple syrup, cinnamon, and vanilla and whisk until smooth. Pour mixture on top of brad and press bread down gently into the egg mixture, making sure bread is completely coated and refrigerate one hour - or as long as overnight.

Heat the oven to 350°F. Remove bread mixture from refrigerator and press down gently to resoak bread; let stand on counter 30 minutes. Bake until set about 45 minutes. Let stand 10 minutes before serving. Sprinkle top with powder sugar and serve with additional maple syrup if desired.