Decadent French Toast Souffle

Decadent French Toast Soufflé
1/2 pound Croissants (2 -3, I use 4 - 5 because I like it a bit more breadlike)
1/2 C Butter, at room temp.
6 oz. package cream cheese, at room temp
.3/4 C Pure Maple Syrup (not the Log Cabin kind)
10 Large Eggs
3 C Half and Half
1 teaspoon ground cinnamon (I just sprinkle over generously from the bottle)
raspberries for garnish
1. Tear Croissants into 1/4-inch chunks. Place on the bottom of a 2 1/2 Qt. baking dish2. In a food processor, combine cheese, 1/2 C butter, and 1/4 C Maple Syrup, whirl until blended. (Or if you don't have a food processor, beat with a mixer until smoothly blended). Cover Croissants with the mixture3. In a separate bowl, beat the eggs and then blend in 1/2 C Maple Syrup and Half & Half. Pour Over Croissant and Cream Cheese. Sprinkle top with cinnamon. Cover and chill at least 8 hours or up to 1 day.4. Bake uncovered, in a 350 degrees oven approx. 50 - 60 minutes - until it is richly browned and center barely jiggles.5. Garnish with berries.