French Toast Souffle (12 servings) 1/2 cup (1 stick) butter 8 ounces cream cheese 1/2 cup maple syrup Bread cubes (1/2- to 3/4-inch square) 12 large eggs 3 cups half & half 1-1/2 teaspoons vanilla Cinnamon Butter ramekins or two 7 x 11-inch baking dishes well. Fill dishes 1/2 full with bread cubes. In small bowl, mix butter, cream cheese, and syrup together after softening in microwave -- OK to leave a little lumpy. Spoon this mixture over bread cubes and distribute evenly clear to edges. In large bowl, beat eggs, half & half, and vanilla. Pour over bread. Your bread cubes will be "floating" at this point -- make sure all cubes are moistened. Dust with cinnamon, cover, and store overnight in refrigerator. Bake in a 350-degree oven for 55 to 60 minutes. It is done when center is raised and firm and whole top is lightly browned. To serve, cut in serving pieces (we cut 6 per casserole dish). Top with diced strawberries and/or sliced bananas and chopped walnuts, then pour small amount of maple syrup and dust with powdered sugar. Serve immediately -- this crashes quickly. Enjoy! This is a popular dish at the Cedar Gables Inn Bed and Breakfast Napa, California. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 139. Submitted 4/28/2002.