loaf italian bread, cubed
lowfat cream chesse, softened
1Place bread cubes in a 9 x 13 inch baking pan that has been lightly sprayed with vegetable spray.
2In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition.
3Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth.
4Pour cream cheese mixture over the bread. Press the bread down with the back of a spoon so that all the bread is moistened. Cover and refrigerate overnight.
5The next morning, remove the casserole from the refrigerator 30 minutes before you want to bake it. Meanwhile, preheat the oven to 375 degrees F.
6Bake uncovered for 30 minutess or until a knife inserted in the center comes out clean. Sprinkle with confectioners sugar and serve warm with extra maple syrup.