French Toast Souffle

½ Cup butter
8 oz package cream cheese
½ cup maple syrup
Texas toast bread cubes
12 eggs
3 cups Half-n-half
1½ tsp. vanilla
cinnamon

Cube bread and fill 9x13" pan. Mix first three ingredients in a bowl and spread over bread cubes. In a large bowl, beat eggs, half-n-half, and vanilla and pour over bread cubes to coat. Cover and refrigerate overnight. Bake at 350 for 55-65 minutes until knife comes out clean. Serve with maple syrup, fresh raspberries, peaches or cinnamon sugar.

Butter Rum Sauce
1 cup sugar
1 cup butter
3 drops rum flavoring

Mix together and add to the Souffle

Now we've all got Kelley's yummy breakfast recipe!