• 10 cups ( 1-inch) cubed sturdy white bread
• Cooking spray
• 1 ( 8 oz.) block of reduced fat cream cheese, softened
• 8 large eggs
• 1 1/2 cups milk (whole, 2%, 1% or skim)
• 2/3 cup half-and-half
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla
• 2 Tablespoons powdered sugar
• Maple syrup

1. Place bread cubes in a 13 x 9 inch baking dish coated with cooking spray.
2. Beat cream cheese at medium speed of mixer until smooth.
3. Add eggs, 1 at a time, mixing well after each addition.
4. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla - mix until smooth.
5. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
6. Next morning; Preheat oven to 375.
7. Remove bread mixture from refrigerator; let stand on counter for 30 minutes.
8. Bake at 375 for 50 minutes, or until set (should be a nice light golden brown).
9. Remove from oven, sprinkle with powdered sugar and serve with maple syrup.