french toast souffle

french toast souffle
  • 10 cups white bread cubes
  • 1 (8 ounce) package lowfat cream cheese, softened
  • 8 eggs
  • 1 1/2 cups milk
  • 2/3 cup half-and-half cream
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar


  1. Place bread cubes in a lightly greased 9x13 inch baking pan.
  2. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
  3. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

04/09/2017
french toast souffle, recipe PT15M PT1H 5 455 calories

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