French Toast Souffle

This recipe is from Stephanie Sampson of Los Angeles California, who writes "This is a quick and easy weekend breakfast that kids and parents both love, and can also be a great dish for a brunch or breakfast party. It's delicious, not too sweet, and SO easy to make. Kids can help cube the bread and cream cheese, beat the eggs, and clean up is a snap. Skim milk can be substituted for half and half to cut the fat and calories."

16 slices of bread, cubed
2 packages (8 oz. each) cream cheese, cubed
12 eggs
2 cups half and half cream
1 teaspoon vanilla
1 tablespoon cinnamon (optional)
1/3 cup maple syrup
powdered sugar
fresh strawberries (optional)

In a casserole dish, alternately layer bread cubes and cream cheese.

Combine eggs, cream, vanilla and cinnamon (if using), and beat well. Pour over bread and cream cheese.

Bake at 350 degrees F. for 45 minutes.

Top with maple syrup and powdered sugar. Arrange fresh strawberries on top or to the side (optional). Spoon out servings onto plates, and enjoy!