In a large bowl, beat cream cheese with an electric mixer until
smooth. Add eggs one at a time, mixing well after each
addition. Stir in milk, half and half, 1/2 cup of the maple
syrup, and vanilla until mixture is smooth. Pour cream cheese
mixture over bread; cover, and refrigerate over night.
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Bake uncovered, for 50 minutes, or until a knife inserted in
center comes out clean. Pour remaining 3/4 cup of maple
syrup over souffle, and sprinkle with powdered sugar.
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