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

1. Combine eggs, Carnation, brown sugar, vanilla and cinnamon in a large bowl.
2. Add bread, stir to combine.
3. Cover and refrigerate overnight.
4. Preheat oven to 350F Butter a 9x13-inch baking dish.
5. Transfer mixture to prepared baking dish.
6. Drizzle melted butter over bread.
7. Bake in preheated oven for 45 minutes, or until puffed and browned.
8. Drizzle maple syrup over hot souffle.
9. 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)