French Toast Soufflé

Preheat oven to 175°C (350°F). Butter a 9×13 inch baking dish and arrange 2000g white bread cubes evenly inside.

Whisk together 400g eggs, 309g milk, 136g half-and-half cream, 3g vanilla extract, and 1g low-fat cream cheese until smooth.

Pour egg mixture evenly over bread cubes, pressing gently. Let soak 15 minutes, then bake 45 minutes until golden and set.