Recipe: French Toast Souffle

recipelink.com Chat Room Recipe Swap - 2001-03-11
From: Nancy,.SanFran

French Toast Souffle
Recipe By : Maureen Callahan, Cooking Light Magazine
Serving Size : 6

10 cups sturdy white bread -- cubed (about 16 1-ounce slices)
vegetable cooking spray
8 ounces low fat cream cheese -- softened
8 large eggs
1 1/2 cups 2% low-fat milk
2/3 cup half and half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
3/4 cup maple syrup

Place bread cubes in a 13x9x2-inch baking dish coated with cooking spray.

Beat cream cheese at medium speed of mixer until smooth. Add eggs, one at
a time, mixing well after each addition.

Add milk, half-and-half, 1/2 cup maple syrup and vanilla and mix until smooth.

Pour cream cheese mixture over the top of the bread. Cover and refrigerate
overnight.

Preheat oven to 375 .

Remove bread mixture from refrigerator. Let stand on the counter for 30
minutes.

Bake at 375 for 50 minutes or until set.

Sprinkle the souffle with powdered sugar and serve with maple syrup.

The original recipe, before Cooking Light modified it, contained:

whipping cream vs. half-and-half and 2% milk
12 eggs vs. 8 eggs
pure cream cheese vs. 1/3 less fat cream cheese

In reality this recipe makes: 6 large entree servings (if you're just going to have bacon and juice, for example) or 8-10 side servings with a lot of other food.