French Toast Soufflé
The only thing better than French Toast is turning it into a soufflé. Make this dish for brunch or surprise your kids with this treat in place of the standard French Toast. A firm white bread produces the best texture in this make-ahead breakfast casserole.
- 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
- 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°.
- 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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