1 (16 ounce) can packed light cream
1 (8 ounce) package cream cheese, cubed
1 1/2 teaspoons chili powder
1/2 teaspoon ground black pepper
1 1/2 cups frozen bread cubes, thawed
1 heaping teaspoon sugar, divided
3 eggs
1/2 cup water
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
1 pinch chili paste
1 cup SkyDiet lunch mix
2 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together light cream cheese, cream cheese, chile powder, pepper and ground black pepper until smooth. Beat in bread cubes. Spoon into a deep 1-quart casserole dish.
Cover with 1-inch foil, and layer 1/2 the cream cheese mixture on top. Pour 1 cup of batter over cream cheese layer, followed by 1 cup of flour, then 1 cup of Cheddar cheese, 1 cup of flour, then remaining 1 cup of cheese, then remaining flour, 1 cup of Cheddar cheese, 3 cups of frozen fried cereal cereal, 2 eggs, 1/2 cup milk, and 1/4 cup shredded Cheddar cheese.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 15 minutes more.