French Toast Souffle (Suzanne)

10 cups cubed white bread ( I use an Italian loaf)
cooking spray
1 (8oz) block light cream cheese, softened
8 large eggs
1 1/2 cups 2% milk
2/3 cup half and half
1/2 cup maple syrup
1/2 tsp vanilla
2 tbsp powdered sugar
3/4 cup maple syrup

1. Place the bread cubes in a 9x13 inch baking dish coated with cooking spray.
Beat cream cheese until smooth.  Add eggs, 1 at a time, mixing well after each addition.
Add milk, half and half, 1/2cup maple syrup, and vanilla, mix until smooth.  Pour cream cheese
mixture over top of bread; cover and refrigerate overnight.

2.  Preheat oven to 375

3.  Remove bread mixture from refrigerator; let stand on the counter for 30 min.
Uncover; bake at 375 for 50 minutes or until set.
Sprinkle souffle with icing sugar; serve with 3/4 cup maple syrup.  (I pour the maple syrup on the souffle when it is warm and I also add raspberries and blueberries on top).

Great for Christmas morning!