Fench Toast Souffle Name: Jenn Miller Base: Keesler AFB Recipe: Ingredients 1/2 cup butter 8 ounces cream cheese 1/2 cup maple syrup 2 loaves French bread, cubed 12 eggs 3 cups half-and-half 1 1/2 teaspoons vanilla cinnamon, for dusting powdered sugar, for dusting Directions Butter 2 7x11 baking dishes, fill half full with bread cubes. In a small bowl mix softened butter, cream cheese, and syrup. Spoon mixture over bread cubes and distribute evenly. In a large bowl beat eggs, half and half, and vanilla. Pour egg mixture over bread, making sure all bread cubes are moistened. Dust with cinnamon, cover, and store overnight in refrigerator. In the morning, bake for 55-60 minutes in a 350°F oven. Dust with powdered sugar. Serve with fruit, maple syrup, and crushed walnuts to sprinkle on top.