French Toast Soufflé

French Toast Soufflé Recipe
Becky Luigart-Stayner
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.

Yield:

12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)

Recipe from

Nutritional 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

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

Preparation

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°.

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.

Note:

April 2000
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