Directions:

1. Place bread cubes in a lightly greased 8 x 12-inch baking dish.

2. In a large mixing bowl, beat cream cheese with an electric mixer at medium speed until smooth.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in milk, half and half, maple syrup and vanilla until mixture is smooth.

5. Pour cream cheese mixture over bread; cover and refrigerate overnight.

6. Before baking, remove souffle from refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375° F.

7. Bake souffle uncovered for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

8. Sprinkle with confectioner’s sugar.

9. Serve warm.

Yield: 6 servings