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FRENCH TOAST SOUFFLÉ




Source of Recipe


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List of Ingredients







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-ounce) slices)
Cooking Spray
1 (8-ounce) Block 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


Recipe



Place the bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Beat cream cheese with a mixer at medium speed 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; mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375 degrees. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Uncover; bake at 375 degrees for 50 minutes or until set. Sprinkle soufflé with sugar; serve with 3/4 cup syrup.