Friday, July 01, 2005

French Toast Soufflé

French Toast Soufflé (Adapted from CL)

10 cups cubed hearty whole wheat bread
8 ounces cream cheese, softened
8 large eggs
1 1/2 cups milk
2/3 cup half-and-half
1/2 cup pure maple syrup
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons powdered sugar

Place bread cubes in a 13 x 9" 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, maple syrup,vanilla, and cinnamon. Mix until smooth. Pour cream cheese mixture over top of bread and cover to refrigerate overnight.

Preheat oven to 375

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Uncover and bake for about 45-50 minutes. Sift powdered sugar oven the warm toast before serving.

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