French Toast Souffle

10 c cubed sturdy white bread (about 16 slices)
8 oz cream cheese, softened
8 eggs
1 1/2 c milk
2/3 c half-and-half
1/2 c maple syrup
1/2 tsp vanilla extract
2 Tbsp powdered sugar

Place bread cubes in a greased 9"x13" baking dish. Beat cream cheese with a mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each. Add milk, half-and-half, maple syrup and vanilla; mix until smooth. Pour mixture over bread; cover and refrigerate overnight.

Remove pan from refrigerator and let stand 30 minutes at room temperature. Bake in a 375 degree oven for 50 minutes or until set.

Sprinkle souffle with powdered sugar and serve with maple syrup.

NOTES
From Cooking Light.
Delicious, but feels reeeaaally bad for you.