French Toast Souffle

10 cups white bread cubes

1 (8 ounce) package lowfat cream cheese, softened

8 eggs

1 ½ cups milk

⅔ cup half-and-half cream

½ cup maple syrup

½ 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.