French Toast Soufflé

01Method

1. 1

   Coat a 9x13-inch baking dish with cooking spray and spread the bread cubes evenly across the bottom.

2. 2

   Using an electric mixer on medium speed, whip the cream cheese in a large bowl until lump-free. Incorporate the eggs one at a time, blending thoroughly between each addition. Mix in the milk, half-and-half, maple syrup, and vanilla until the batter is completely smooth, then pour it over the bread. Cover and refrigerate for at least 8 hours or overnight.

3. 3

   The following morning, take the soufflé out of the refrigerator and allow it to come to room temperature for 30 minutes. Preheat the oven to 375°F (190°C) while it rests.

4. 4

   Bake uncovered until a knife inserted into the center comes out clean, approximately 30 minutes. Dust with confectioners' sugar and serve warm.