Make Ahead French Toast Soufflé

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish and spread the white bread cubes evenly across the bottom.

Cut the softened cream cheese into small cubes and scatter them over the bread cubes, distributing evenly.

Whisk together the eggs, milk, half-and-half cream, maple syrup, and vanilla extract in a large bowl until well combined.

Pour the egg mixture evenly over the bread and cream cheese, pressing gently so the bread absorbs the liquid. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight.

Remove the baking dish from the refrigerator 15 minutes before baking to bring it to room temperature.

Place the uncovered baking dish in the preheated oven and bake for 40-45 minutes until the soufflé is puffed, golden brown on top, and set in the center.

Remove from the oven and let rest for 5 minutes before serving.

Dust the soufflé generously with confectioner's sugar just before serving.