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French Toast Soufflé

Becky Luigart-Stayner
Yield 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)
The only thing better than French Toast is turning it into a soufflé. Make this dish for brunch or surprise your kids with this treat in place of the standard French Toast. A firm white bread produces the best texture in this make-ahead breakfast casserole.

Ingredients

  • 10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
  • Cooking spray
  • 1 (8-ounce) block 1/3-less-fat-cream cheese, softened
  • 8 large eggs
  • 1 1/2 cups 2% reduced-fat milk
  • 2/3 cup half-and-half
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 3/4 cup maple syrup

Nutrition Information

  • calories 346
  • caloriesfromfat 30 %
  • fat 11.5 g
  • satfat 5.5 g
  • monofat 3.8 g
  • polyfat 1 g
  • protein 11.6 g
  • carbohydrate 51.7 g
  • fiber 2.7 g
  • cholesterol 169 mg
  • iron 1.9 mg
  • sodium 396 mg
  • calcium 131 mg

How to Make It

  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°.

  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.