Free Online Recipes
 |  

Sign Up login
 
 

French Toast Souffle Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     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
1 (8-ounce) block 1/3-less-fat-cream cheese, softened
8 large eggs
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





0 Out of 5 from 0 reviews

You can add this French Toast Souffle recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.