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
- 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
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.
Preheat oven to 375°F.
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.