2In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth; pour over bread cubes. Cover and refrigerate, 8 hours to overnight.
3The next morning, remove soufflé from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
