This breakfast casserole has a little different twist to it. It's on the sweet side. Great for an Easter brunch.

French Toast Souffle

10 cups 1 inch cubed sturdy white bread (about a 24 ounce loaf)
1 8 ounce package cream cheese, softened
8 eggs
2 1/4 cups milk
1/2 cup maple syrup
1 tsp vanilla
1-2 tsp cinnamon

Coat a 9x13 pan with cooking stray. Add bread cubes. Beat cream cheese with mixer until smooth. Add eggs one at a time mixing well after each addition. Add milk, syrup, vanilla and cinnamon and mix until smooth. Pour cream cheese mixture over the bread cubes. Stir gently to coat bread cubes. Cover and refrigerate over night.

Remove pan from refrigerator and let stand at room temp for 30 minutes. Bake at 375 for 50 minutes or until set. Sprinkle with powdered sugar and serve with maple syrup.

Note: I often add 2 cups of diced ham or a pound of browned and well drained sausage