4 individual servings
In a large bowl, whisk together eggs, half and half, Blackberry Patch Roasted Pecan Syrup, vanilla and cinnamon. Add bread cubes and toss until all of the cubes are coated. Pour into individual ramekins or one soufflé dish. Cover and chill in the refrigerator for at least 1 hour and up to overnight. Bake at 375 degrees for 20-25 minutes (for individual ramekins), 30-35 for one larger soufflé. Serve warm with powdered sugar and Blackberry Patch Roasted Pecan Syrup.