French Toast Souffle Recipe
 
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French Toast Souffle Recipe








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French Toast Souffle

Category   Breakfast - Brunch
Sub Category   None
Wine/Beverage
Recommendations 		  Coffee/Milk
Ingredients
-
 10 c. (1-inch) cubed sturdy white bread (such as Pepperidge Farm hearty White, about 16 slices)
-
 Cooking Spray
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 1 (8-ounce) block 1/3-less-fat-cream cheese, softened
-
 8 large eggs
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 1 1/2 c. 2% reduced-fat milk
-
 2/3 c. half-and-half
-
 1/2 c. maple syrup
-
 1/2 tsp. vanilla extract
-
 2 tbl. powdered sugar
 
-
 3/4 c. mable syrup
Instructions
Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 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 top of bread; cover and refigerate overnight.
Preheat over to 375 degrees. Remove bread mixture from refigerator; let stand on counter for 30 minutes. Bake at 375 degrees for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.


Originally Submitted 6/13/2008




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French Toast Souffle Recipe - Breakfast - Brunch
 
     

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