French Toast Soufflé

from Cooking Light. This has been a hit multiple times with my guests.

Category: Breakfast

Cuisine: American

☆☆☆☆☆

1 review 
Ready in 2 hours 10 minutes
by dft4238

Ingredients

10 cups of 1" cubed sturdy white bread

8 oz. of 1/3-less-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 teaspoon vanilla extract

2 tablespoons powdered sugar

3/4 cup Maple syrup


Directions

Place bread cubes in a 13 x 9 inch baking dish which has been coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, one at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup of maple syrup, and vanilla and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight. Preheat oven to 375° F. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle soufflé with powdered sugar and serve with maple syrup

Reviews

☆☆☆☆☆

10 cups of bread is equivalent to 16 (1 ounce) slices. Pepperidge Farm Hearty White works well. I have substituted Egg Beaters for the whole eggs. I've used 1% milk instead of 2%. I've also substituted fat free half-and-half / fat free evaporated milk for the regular half-and-half. I think it turns out best when you remove it from the oven when it is set instead of waiting for the 50 minutes. [I posted this recipe.]

dft4238

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)