French Toast Souffle

I saw this recipe floating around Pinterest at Easter time, and I printed it with the idea of making it for Easter breakfast... Ha, ha!  Two months later, I finally get around to trying it out.  Scott and I both thought it was really good, although I think I might try adding some cinnamon/cinnamon sugar the next time around.  I just really like cinnamon French toast.  The original recipe and picture are from http://tomatoesonthevine-velva.blogspot.com/, so check it out!

French Toast Souffle

Ingredients:

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

Directions:
1.  Place bread cubes in a lightly greased 9x13 baking pan.

2.  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.

3.  Remove souffle from refrigerator, and let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees F.

4.  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.

Enjoy! Or try with cinnamon!