FRENCH TOAST SOUFFLE Ingredients :
1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes8 (ounces) low-fat cream cheese, softened8 large eggs1-1/2 cups milk2/3 cup half and half cream1-1/4 cups maple syrup1/2 teaspoon vanilla2 tablespoons powdered sugar Directions :1. Place bread cubes in a lightly greased 9x13 baking pan.2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.
Ingredients :
Directions :
1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
1. Place bread cubes in a lightly greased 9x13 baking pan.
2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.
