FRENCH TOAST SOUFFLE

FRENCH TOAST SOUFFLE
"Make the night before"

10 cups white bread cubed
1 (8-oz.) package low fat cream cheese, softened
8 eggs
1-1/2 cups milk
2/3 cup half-and-half cream
½ cup maple syrup
½ tsp. vanilla extract
2 Tbsp. confectioners’ sugar

Place bread cubed 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 aft6er each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, refrigerate overnight.

The next morning, remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350^.

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

Yield: 12 servings.