Cinnamon Raisin French Toast Souffle

1 lrg. loaf cinnamon raisin bread, chopped
12oz. cream cheese
6oz. butter, softened
3/4 C. maple syrup, divided
10 eggs
3 C. half & half
Cinnamon Sugar
Buttered Maple Syrup (50/50 mix of butter & maple syrup)

Place bread in 13x9 glass pan (buttered). Mix cream cheese, butter and 1/4 C. maple syrup until smooth. Spread on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half & half and 1/2 C. maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.

Bake 50-55 minutes at 350 degrees. Sprinkle with powdered sugar.

www.bbonline.com/recipe/autumnpond