Rating: 4 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

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.

Recipe by Cooking Light April 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

346 calories; calories from fat 30%; fat 11.5g; saturated fat 5.5g; mono fat 3.8g; poly fat 1g; protein 11.6g; carbohydrates 51.7g; fiber 2.7g; cholesterol 169mg; iron 1.9mg; sodium 396mg; calcium 131mg.
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