French Toast Souffle - cooking recipe

Ingredients

10 cups cubed sturdy white bread
1 (8 ounce) package cream cheese, softened. (Low Fat can be used) (optional)
8 large eggs
1 1/2 cups 2% low-fat milk
2/3 cup half-and-half
1/2 cup pure maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Preparation

DAY BEFORE: Place bread cubes in a well greased 13x9 baking dish. (See note in step 3).
Beat softened cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, vanilla and salt. Mix until smooth.
Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. (NOTE: I mix the bread and cream cheese mixture together first, then pour it into the pan.).
SERVING DAY: Remove bread mixture from refrigerator. Let stand on counter for 30 minutes.
Preheat oven to 375 degrees. Bake for 50 minutes or until set.
Serving suggestions: Sprinkle souffle with 2 tablespoons powdered sugar and serve with maple syrup.