• ¾ loaf regular white bread, cut into cubes
• 1 8-oz. package low-fat cream cheese, softened
• 8 eggs
• 1½ cups milk
• ¼ cup half & half
• ½ cup maple syrup
• 1 tsp. vanilla
• 2 tbsp. powdered sugar
• Fresh fruit, for topping after baking

1. Place bread cubes in a greased 9-by-13-inch pan.
2. In a large bowl, beat cream cheese with electric mixer until smooth.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in milk, half & half, syrup and vanilla.
5. Pour cream cheese mixture over the bread, cover and refrigerate overnight.
6. The next morning, preheat oven to 375 degrees and bake soufflé uncovered for 50-60 minutes, or until set in the middle. Sprinkle with powdered sugar and garnish with fresh fruit.

from the Missouri Egg Council