Easy to make and good texture, but short on flavor. Next time I'll add some spices like cinnamon, nutmeg, etc. The recipe did not specify whether it should be baked covered or uncovered. I baked covered and then uncovered the last 10. Next time I'll go covered the full time to avoid the french toast croutons! Depends if you want crunch or not.
French Toast Soufflé
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 346
- Calories from fat: 30%
- Fat: 11.5g
- Saturated fat: 5.5g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 1g
- Protein: 11.6g
- Carbohydrate: 51.7g
- Fiber: 2.7g
- Cholesterol: 169mg
- Iron: 1.9mg
- Sodium: 396mg
- Calcium: 131mg
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.
French Toast Soufflé Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Kid-Friendly, Make-Ahead
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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