Last updated : Friday, May 1, 2009

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French Toast Souffle

Try this delectable twist on typical French toast.

by The Kitchen of Arlene Finkel | FNC iMag

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French Toast Souffle:

Ingredients:

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

10 cups (1-inch) cubed sturdy white bread (try Pepperidge Farm Hearty White, about 16 slices)

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: 

- 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, 1/2 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 degrees.

- Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375 degrees for 50 minutes or until set. 

- Sprinkle the souffle with powdered sugar, and serve with maple syrup.

- Serve and enjoy!

For more great recipes check out iMag's Food Section.

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