FRENCH TOAST SOUFFLE
- 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
How to Make It
- Place bread cubes in a lightly greased 9x13 baking pan.
- 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.
- Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
- 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.
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