French Toast Souffle

My good friend gave me this recipe when I was searching for something special to make for a brunch. It is a different take on regular french toast - it needs to be refrigerated overnight, but really frees up your morning so you aren't standing over a griddle missing all the fun!

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 2 souffles

Ingredients

• 1⁄2 cup butter
• 8  ounces cream cheese
• 1⁄2 cup maple syrup
• 2  loaves  French bread, cubed
• 12  eggs
• 3  cups half-and-half
• 1 1⁄2 teaspoons vanilla
•  cinnamon, for dusting
•  powdered sugar, for dusting

Directions

1. Butter 2 7x11 baking dishes, fill half full with bread cubes.
2. In a small bowl mix softened butter, cream cheese, and syrup.
3. Spoon mixture over bread cubes and distribute evenly.
4. In a large bowl beat eggs, half and half, and vanilla.
5. Pour egg mixture over bread, making sure all bread cubes are moistened.
6. Dust with cinnamon, cover, and store overnight in refrigerator.
7. In the morning, bake for 55-60 minutes in a 350°F oven.
8. Dust with powdered sugar.
9. Serve with fruit, maple syrup, and crushed walnuts to sprinkle on top.