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.

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french toast soufflé

Adapted from Cooking Light

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

Ingredients

  • 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

Instructions

  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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