French Toast Souffle
- 10 c. white bread cubes
- 1 (8 oz.) pkg. low-fat cream cheese, softened
- 8 eggs
- 1 1/2 c. milk
- 2/3 c. half-and -half cream
- 3/4 c. maple syrup
- 1/2 tsp. vanilla extract
- 2 Tbsp. confectioners' sugar
- Place bread cubes in a lightly greased 9 X 13 inch baking pan. 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 smooth.
- Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
- The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes.
- Meanwhile, preheat oven to 375 degrees.
- 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.
white bread, lowfat cream cheese, eggs, milk, cream, maple syrup, vanilla extract, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=88385 (may not work)