French Toast Souffle
Place bread cubes in a flippantly greased 9×13 inch baking pan.
In a big bowl, beat cream cheese with an electrical mixer at medium pace till clean. Add eggs one after the other, mixing effectively after every addition. Stir in milk, half and half, maple syrup, and vanilla till combination is clean. Pour cream cheese combination over the bread; cowl, and refrigerate in a single day.
The subsequent morning, take away souffle from fridge, and let stand at room temperature for 30 minutes. In the meantime, preheat oven to 375 levels F (190 levels C).
Bake, uncovered, for 30 minutes within the preheated oven, or till a knife inserted within the middle comes out clear. Sprinkle with confectioners’ sugar, and serve heat.