French Toast Souffle

French Toast Souffle
from Foothill House, Calistoga, CA

4 Croissants
1/2 C Butter, at room temp.
2 bricks of Cream Cheese (I used the light, not Fat Free), at room temp
1/4C + 1/2 C Pure Maple Syrup (not the Eggo kind)
8 Large Eggs
2 C Half & Half (or Low fat milk)
1 tsp. cinnamon

1. Grease an 11 x 13 pan
2. Tear Croissants into 1/2 inch chunks and spread in pan
3. In a bowl with a mixer combine cream cheese, butter and 1/4 C pure maple syrupmix until smooth and spread over bread
4. In a bowl, beat eggs with 1/2C pure maple syrup and the half & half (or milk). Pour over bread and cheese mixture. Sprinkle with cinnamon. Chill in the fridge overnight.
5. Bake uncovered in a 350 degree oven for 55 minutes.6. Garnish with maple syrup and berries if desired (although we all think it is sweet enough alone)