French Toast Souffle

A Facebook friend asked for this, so as long as I was typing, why not paste it into my blog? Enjoy!

French Toast Souffle (from "The Best of Cooking Light"

***Start the night before!!!

10 cups (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White; about 16 [1-ounce] slices)
Cooking spray
1 (8-oz) block 1/3-less-fat cream cheese, softened
8 lg eggs
1 1/2c 2% reduced-fat milk
2/3c half-and-half
1/2c maple syrup
1/2t vanilla extract
2T powdered sugar
3/4c maple syrup

1. Place the bread cubes in a 9x13 baking dish coated w/cooking spray. Beat cream cheese w/a mixer at med speed until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2c maple syrup, and vanilla; mix until smooth. pour cream cheese mixture over top of bread; cover & refrigerate overnight.
2. Preheat oven to 375.
3. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Uncover; bake at 375 for 50 min or until set. Sprinkle souffle with sugar; serve with 3/4c syrup.
Yield: 12 servings (serving size: 1 slice souffle and 1T maple syrup)
Calories 346, fat 11.5g, protein 11.6g, carb 51.7g, fiber 2.7g, chol 169mg, iron 1.9 mg, sodium 396 mg, calc 131 mg