French Toast Souffle
- 8 eggs
- 2 (370 ml) cans Carnation Evaporated Milk (regular or 2% or fat-free)
- 13 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 12 cups unsliced egg bread, cut into 1-inch chunks (1 large bread)
- 14 cup butter, melted
- 14 cup maple sugar
- Combine eggs, Carnation, brown sugar, vanilla and cinnamon in a large bowl.
- Add bread, stir to combine.
- Cover and refrigerate overnight.
- Preheat oven to 350F Butter a 9x13-inch baking dish.
- Transfer mixture to prepared baking dish.
- Drizzle melted butter over bread.
- Bake in preheated oven for 45 minutes, or until puffed and browned.
- Drizzle maple syrup over hot souffle.
- Cool 10 minutes before serving.
eggs, carnation, brown sugar, vanilla, cinnamon, egg bread, butter, maple sugar
Taken from www.food.com/recipe/french-toast-souffle-376728 (may not work)