Grease a 13 x 9 casserole dish. Roughly chop french bread loaf into bite size pieces to fill the pan completely. Beat softened cream cheese at medium speed until completely smooth. Add the eggs, 1 at a time, mixing well between each addition. Add the milk, half and half, 1/2 cup maple syrup and vanilla, and mix until completely smooth. Pour this cream cheese mixture over the bread cubes in the pan. Sprinkle with cinnamon. Cover and refrigerate at least 4 to 6 hours or up to 24 hours.

Preheat oven to 350 degrees F. Let souffle stand out at room tempreature for 20 minutes. Bake uncovered for 50 minutes or until set. Sprinkle the souffle with confectioners sugar; serve with warm maple syrup.