French Toast Soufflé

Spray the bottom of a 9 x 13 baking dish with non-stick spray. Cube enough bread to cover the bottom of the dish. In a mixer, blend butter and cream cheese. Add maple syrup and mix until smooth and creamy. Drop the cream cheese mixture by spoonfuls on top the bread in the pan. When you’re finished, it will just about cover the bread, but there will be small pockets to allow the egg mixture to seep through. Sprinkle cinnamon-sugar over the bread. Now, in a separate bowl, mix eggs and cream. Pour the egg mixture over the cheese and bread in the baking dish. Cover and refrigerate overnight. In the morning, bake at 350° for 45-60 minutes, or until the soufflé is puffy and golden. Serve immediately with maple syrup and powdered sugar.