Maple Breakfast Souffle

Cinnamon Turtle's Note:

Sweet mapley goodness. Great for brunch. Time to prepare does not include at least one hour of sitting. Can be made ahead and let to sit overnight.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8-10

Yield: 1.0 souffle

• 16 ounces bread, Hawaiian or 16 ounces challah, coarsely chopped
• 8 ounces cream cheese, softened, low-fat is fine
• 3/4 cup maple syrup (or maple-flavored)
• 1/4 cup butter or 1/4 cup butter flavor shortening
• 10 large eggs or 2 1/2 cups egg substitute
• 3 cups milk, your choice
• 1 teaspoon cinnamon
• 2 tablespoons confectioners' sugar

Directions:

1. Oil a 13x9-inch baking dish, or spray it with cooking spray. Sprinkle bread pieces evenly over the bottom. Beat cream cheese, 1/4 cup syrup, and shortening with electric mixer until smooth. Spread mixture over bread.
2. Beat eggs, remaining syrup, and milk. Pour over bread. Sprinkle with cinnamon. Cover; refrigerate at least one hour and up to overnight.
3. Heat oven to 350. Bake uncovered 50-55 minutes or until puffed and golden. Sprinkle with confectioner's sugar. Serve with butter and additional syrup.