Cinnamon Raisin Souffle

1 large or 1-1/2 small loaves of cinnamon raisin bread, chopped (enough to fill a 9 x 12" pan)
12 oz. cream cheese, softened
6 oz. butter, softened
3/4 c. maple syrup, divided
10 eggs
3 c. half-and-half
Cinnamon sugar
Powdered sugar
Additional maple syrup

Place chopped cinnamon bread in a well-buttered 9 x 12" glass pan.

With a mixer, mix cream cheese, butter, and 1/4 c. maple syrup until smooth. Spread mixture on top of bread, leaving some openings in order to pour through the eggs in the next step.

Beat eggs, half-and-half, and 1/2 c. maple syrup. Pour over bread. Sprinkle with cinnamon sugar. Cover and refrigerate overnight.

Uncover and bake 60 minutes at 350 degrees. Cover in the last 10 minutes to keep from burning.

To serve, cut into squares and sprinkle with powdered sugar and drizzle with maple syrup.

Serves 8-12.

Adapted from Camellia Rose Inn Cookbook, p. 11.