Place bread cubes in a 13x9 baking dish coated with cooking spray.

Beat cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half and half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over bread cubes, cover and refrigerate overnight.

Preheat oven to 375º. Remove bread mixture from refrigerator, let stand on counter for 30 minutes. Bake for 50 minutes or until set.

Sprinkle soufflé with powdered sugar, and serve with maple syrup.