Friday, April 13, 2012

French Toast Souffle

Out of everything on the brunch table this Easter, this was the overall favorite. In my opinion, this is as good as french toast gets. It's very simple and easy to make. Assemble 1 day in advance and baked right before the guests arrive. It comes out of the oven light and fluffy in the middle and a little crisp on the top. Pour maple syrup over the warm french toast, there is nothing more comforting than that!! This will be a staple at all brunches at my house from now on.

A bonus, this recipe comes from cooking light. This recipe serves 12 larger servings for breakfast. If you are having a lot of other food you can easily turn this into 16-20 servings.

French Toast Souffle (Recipe from Cooking Light)
12 Servings (16-20 smaller servings)

10 cups cubed (1 loaf or 16 large slices) hearty white bread: Pepperidge Farm Hearty White works great
Cooking Spray
1 (8oz) block of reduced fat cream cheese-softened 
8 large eggs
1 1/2 cups 2% milk
2/3 cup half & half
1/2 cup maple syrup
1/2 tsp vanilla extract
2 tbsp powdered sugar
3/4 cup maple syrup-for serving

1. Coat the bottom and sides of a 13 x 9 inch baking dish with cooking spray. Place bread cubes in the bottoms of the baking dish.

2. 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.

3. The following day: Preheat oven to 375°.

4. 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.

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