French Toast Souffle

By Judy-8

Ingredients

• 10 cups white bread cubes
• 1 (8oz) package cream cheese, softened
• 8 eggs
• 1 1/2 cups milk
• 2/3 cup half & half
• 1/2 cup maple syrup
• 1/2 tsp. vanilla
• 2 tbsp. 10-x sugar

Preparation

Step 1

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

In large bowl, beat cream cheese with an electric mixer at medium speed untilsmooth. Add eggs one at a time, mixing well after each adition. Stir in milk, half&half, maple syrup & vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover and refrigerate overnight.

The next morning, remove sourffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat over to 375 degrees.

Bake, uncovered for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar & serve warm.

It can be served with warm caramel sauce:
1/2 cup brown sugar
1/4 cup butter
1 tbsp. light corn syrup
Combine in a small saucepan. Cook until thickened, stirring constantly.