French Toast Souffle


  • 10 cups white bread cubes
  • 1 (8 ounce) package lowfat cream cheese, softened
  • 8eggs
  • 1 ½ cups milk
  • ⅔ cup half-and-half cream
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • 2 tablespoons confectioners’ sugar
  • Directions

  • Step 1

    Place bread cubes in a lightly greased 9×13 inch baking pan.


  • Step 2

    In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.

  • Step 3

    The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile,preheat oven to 375 degrees F (190 degrees C).

  • Step 4

    Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners’ sugar, and serve warm.

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