French Toast Souffle
- 10 cups Texas toast thick bread, cubed
- 1 (8 ounce) package low-fat cream cheese, softened
- 8 eggs
- 1 12 cups nonfat milk
- 23 cup half-and-half
- 12 cup maple syrup
- 12 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons confectioners' sugar
- In large casserole dish, place bread cubes in pan.
- In large bowl, beat cream cheese until smooth with an electric mixer.
- Add one egg at a time to combine mixture.
- Stir in milk, half & half, syrup, vanilla, and cinnamon.
- Pour mixture over bread in large casserole dish.
- Cover dish with plastic wrap.
- Store in refrigerator over night (approximately 8 hours).
- Remove from refrigerator and let stand for 30 minutes.
- Preheat oven to 375 degrees.
- Bake dish for 30 minutes, uncovered.
- Insert a knife to make sure dish is done.
- If the knife comes out clean, then you are ready to serve.
- Sprinkle with confectioners' sugar and add additional syrup if desired.
bread, cream cheese, eggs, nonfat milk, maple syrup, vanilla, cinnamon, sugar
Taken from www.food.com/recipe/french-toast-souffle-365038 (may not work)