French Toast Souffle

  • Posted on: 4 November 2013
  • By: Brian and Mick


french toast souffle

A firm white bread produces the best texture in this make-ahead breakfast casserole.

 

10 cups (1-inch) cubes sturdy white bread   1 ½ cups 2% reduced-fat milk 
1 (8-ounce) block 1/3 less-fat cream cheese,        
   softened
 ½ cup maple syrup
8 large eggs 2 tablespoons powdered sugar
 ½ teaspoon vanilla extract ¾ cup maple syrup
Cooking spray

      
Place bread cubes in a 13 x 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, ½ cup maple syrup, and vanilla, and mix until smooth.  Pour cream cheese mixture over top of bread, cover and refrigerate overnight.

Preheat oven to 375°.

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

This recipe was submitted by Jodie Rosen, owner of Pages-2-Remember, transferring your memorabilia onto a safe, permanent environment to be shared for generations

Jodie tells us that this is one dish her three hungry boys have come to expect over holiday weekends.  

 

 


 

This recipe hs been posted as a part of our Thanksgiving Celebration.