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French Toast Souffle w/ Maple Cream




Source of Recipe


denise austin






Recipe Introduction


Unlike wimpy white bread, stone-ground whole wheat has the body to stand up to a milk and egg bath without disintegrating. So there's no need to remember to dry out the bread beforehand as with regular French toast.





List of Ingredients



• 2/3 cup whole milk
  
• 1 large egg, separated
  
• 2 teaspoons vanilla extract
  
• 1 1/4 teaspoons ground cinnamon
  
• 3 slices stone-ground whole-wheat bread, cut into small cubes
  
• 2 large egg whites
  
• Pinch of salt
  
• 3 teaspoons confectioners' sugar, divided
  
• 2 tablespoons reduced-fat cream cheese
  
• 1 tablespoon whole milk
  
• 1/2 teaspoon maple extract
  






Instructions



1. Preheat the oven to 375°F. Coat a 7"" soufflé dish with cooking spray; set aside. In a large bowl, beat the whole milk, egg yolk, vanilla, and cinnamon with a fork until blended. Add the bread and stir, pressing with the fork. Set aside for about 5 minutes, pressing occasionally, to break up some of the cubes.
   
2. In a small bowl, beat the egg whites and salt with an electric mixer on medium speed for 1 minute, or until foamy. Increase the speed to high, gradually adding 2 teaspoons confectioners' sugar. Beat for 1 minute, or until the peaks hold their shape. Fold into the bread mixture. Spoon into the prepared soufflé dish.
   
3. Bake for 15 minutes, or until puffed and golden. (The center will still be soft; for a firmer soufflé, bake an additional 2 to 3 minutes.)
   
4. Meanwhile, in a small bowl, whisk the cream cheese, milk, maple extract, and the remaining 1 teaspoon confectioners' sugar until smooth. Drizzle the maple cream on each serving.
   






Final Comments


Makes 4 servings