French Toast Souffle

I made this for Mother's Day brunch and it was yummy. So quick and easy to make up the night before too.



French Toast Souffle
10-12 cups cubed sturdy white bread
8 ounces cream cheese -- softened
8 eggs
1 1/2 cups milk
2/3 cup half and half
1/2 cup maple syrup
1 teaspoon vanilla

Place bread in 13x9 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. Mix until smooth. Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. Preheat oven to 375° in morning. Remove bread mixture from refrigerator. Let stand for 30 minutes on counter. Bake for 50 minutes or until set. Sprinkle with powdered sugar and serve with maple syrup or berries.