French Toast Souffle
added 03/07/08
Serves 12
A firm white bread produces the best texture in this make-ahead breakfast casserole.
10 cups (1 inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White,
about 16 [1 oz.]
slices)
Cooking spray
1 (8 oz.) block reduced fat cream cheese, softened
8 large eggs
1-1/2 cups 2% reduced fat milk
2/3 cup half and half
1/2 cup maple syrup
1/2 tsp. vanilla extract
2 Tbs. powdered sugar
3/4 cup maple syrup
Place bread cubes in a 13 × 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 refrigerate overnight.
Preheat oven to 375º.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes.
Bake at 375º for 50 minutes or until set. Sprinkle the soufflé with
powdered sugar, and serve with maple syrup.
—Cooking Light, April 2000
- flagged
