Becky Luigart-Stayner
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.

How to Make It

Step 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.

Step 2

Preheat oven to 375°.

Step 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.

Ratings & Reviews

MsLoves's Review

March 06, 2013

Marcdwyer's Review

February 03, 2013
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.

krissyvan's Review

May 05, 2012
I couldn't find Pepperidge Farm bread in my area, and the other brands looked like they might be too soft. So, I bought the white bread from the store's (Safeway) bakery, and it worked well! I didn't expect it to puff up like a souffle when I baked it, so that was a pleasant surprise and it tasted fantastic. Everyone loved it, and we all couldn't believe it was a light recipe. Definitely a keeper for feeding a crowd for breakfast or brunch!

JoAnn2244's Review

March 30, 2012
I have made this many times and it is always great, but it is important to use a hearty bread.

kaxel1075's Review

December 16, 2011
Was ok, I thought it was a little too mushy...but the flavor was good.

mpagirl's Review

October 17, 2011
For those people that didn't like the recipe - I would suggest only using Pepperidge Farm Hearty White bread. It does not work with regular bread - the consistency is wrong.

Cokonuts's Review

August 09, 2011
This was a good recipe to improvise with. I only decided to make it one morning when it looked like I had most of the ingredients. However I only had Peppridge Farm Cinn and Raisin bread. Since this was thin sliced it didn't need to be prepared the night before. So 30-45 minutes before baking was enough to soak the bread. I also added more vanilla and extra cinnamon. Also used skim milk (instead of 2%) and full fat cream cheese. My nieces loved it. It was also good the next day, microwaving single servings as needed. I also made it when I had lots of homemade cinn rolls on hand ( I had been experimenting with homemade cinn roll recipes and these leftovers were a little dry, - but they were good in this souffle! It beats slaving over a griddle making french toast for 10!

badkitty's Review

May 26, 2011

jgcookin's Review

December 27, 2010
Added extra spices (cinnamon and nutmeg) used sweetened condensed milk instead of 1/2 and 1/2 bc I had a 1/2 can and didn't use syrup. Also used soy milk. Added dried cherries and cranberries as well as walnuts. Great and leftovers warmed well the next day in microwave.

RImom2twins's Review

October 16, 2010
Simple and delicious to feed our family of 6. I used a whole wheat cinnamon raisin bread which i think is need dense & crusty bread for this so you don't end up with mush and the cinnamon/raisin gives lots of flavour. I also replaced the cream cheese with yogurt, used milk instead of half and half, and reduced the maple syrup to 1/4 cup. Love make aheads, great for weekend family brunch!