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French Toast Souffle




Source of Recipe


Internet


List of Ingredients




1/2 Cup (1 stick) butter or margarine
Bread cubes (1/2"-3/4" square)*
8 oz. Cream Cheese
1/2 Cup Maple syrup 12 Eggs, large 3 Cups Half & Half
1 1/2 tsp. Vanilla
Cinnamon
Ramekins or 2 - 7 x 11 glass baking dishes

Butter baking dish(es) well. Fill dish(es) 1/2 full with bread cubes. In small bowl (after "softening"--in microwave) mix butter, cream cheese, and syrup together--OK to leave a little lumpy. Spoon this mixture over bread cubes - distribute evenly - clear to edges. In large bowl, beat eggs, half & half and vanilla. Pour egg mixture over bread. Your bread cubes will be "floating" at this point--make sure all cubes are moistened. Dust with cinnamon, cover and store overnight in fridge. Bake at 350 degrees for 55-60 minutes. It is done when center is raised and firm and whole top is lightly browned.

To serve:
Cut in serving pieces (we cut 6 per casserole dish), top with diced strawberries and/or sliced bananas & chopped walnuts...pour on a small amount of syrup and dust with powdered sugar.

Serve immediately...this crashes quickly!


Recipe