French Toast Souffle

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

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

The next morning remove souffle from refrigerator and let stand at room temperature for 30 minutes. Meanwhile preheat oven to 375 degrees F (190 degrees C).

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