Cinnamon French Toast Souffle

8 oz cream cheese softened
1 cube butter
1 cup maple syrup
12 leftover cinnamon rolls, not iced or
1 loaf of cinnamon bread
12 eggs
2 cups half/half
1 tsp vanilla

Microwave cream cheese, butter, and maple syrup for 30 seconds and beat until smooth.
Break rolls/bread into 1-1/2 inch pieces and put in a 9 by 11 inch baking pan. Pour cream cheese mixture over the top of the bread.
Beat eggs, half and half, and vanilla until frothy, and pour over bread in pan.
Bake at 350 for 60 minutes. Serve hot with syrup.
Can be made the night before and put into hot oven 1 hour before you serve.

Recipe adapted from Kneaders