french toast soufflé

Sometimes you happen to come across one of those recipes that is so special …it becomes a family favorite.  This is one of those.  Imagine showing up at your office with a ‘just from the oven’ version of this.  I’ve done that.  My co-workers asked me to do that again.  And again.  It’s that good.  

I love the way this is totally assembled the night before and it’s a quick, easy process.  Place your casserole dish in the fridge and forget about it until the next morning.

Since this a Cooking Light creation, the original recipe called for less-fat cream cheese.  I’ve tried it that way, but find that using regular ‘fat-full’ cream cheese lends a bit more richness to the final dish.

While your soufflé is baking, cook up some breakfast sausage.  Maybe throw together a fresh fruit salad.  Serve with good quality maple syrup and offer additional powdered sugar.  Your family will thank you.


french toast soufflé

Adapted from Cooking Light

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 people


  • 10 cups sturdy white bread, 1-inch cubes (16 ounces Pepperidge Farm Hearty White)
  • cooking spray
  • 8 ounces cream cheese, softened
  • 8 large eggs
  • 1 1/2 cups 2% reduced-fat milk
  • 2/3 cup half-and-half
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar
  • 3/4 cup pure maple syrup


  1. Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 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 top of bread; cover and refrigerate overnight.
  2. Preheat oven to 375°F.

  3. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

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