French toast souffle

10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices) $

Cooking spray $

1 (8-ounce) block 1/3-less-fat-cream cheese, softened

8 large eggs $

1 1/2 cups 2% reduced-fat milk $$

2/3 cup half-and-half $

1/2 cup maple syrup $

1/2 teaspoon vanilla extract

2 tablespoons powdered sugar

3/4 cup maple syrup

Preparation

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.