French Toast Soufflé

(from desert.rose32’s recipe box)

Categories: breakfast

Ingredients

  • 10 cup (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

Directions

  1. 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.

  2. Preheat oven to 375°.

  3. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

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