www.monthlymealplanner.com
French Toast Souffle
by Breakfast P
serves: 12
  This is not really sweet so you might like more maple syrup with it
Ingredients:
  10 Cups   White Bread Cubes
  4 oz.   Low Fat Cream Cheese
  1/4 Cup   Butter
  1 1/2 Cups   Milk
  2/3 Cup   Half and Half Cream
  1/2 Cup   Maple Syrup
  1/2 tsp   Vanilla
  2 Tbsp   Powdered Sugar
Directions:
  Place bread cubes in a lightly greased 9x13 inch baking pan.
In a SMALL bowl, stir 4 OZ of softened cream cheese, 1/2 stick butter, and 1/4 c syrup. Then simply microwave for a minute. Pour over bread cubes (make sure pan is generously buttered so that souffle will "rise."Combine six eggs, 3/4 t vanilla, and 1 1/2 c half-and-half. Pour over the top, sprinkle cinnamon over it, and refrigerate overnight. Cook for an hour.
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 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.