French-Toast Souffle

We always make this dish for Thanksgiving Breakfast. It is best if you make it the night before and let the bread soak overnight.

ingredients

10 cups sturdy white bread cut into 1" cubes
Cooking Spray
1 8-ounce block 1/3 less fat cream cheese, softened
8 large eggs
1 1/2 cups 2% low-fat milk
2/3 cups half and half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 tablespoons powdered sugar
3/4 cup maple syrup

directions

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 376 degrees. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375 degrees for 50 minutes or until set. Sprinkle soufflé with powdered sugar, and serve with maple syrup.

notes

Think about adding fresh orange peel and Grande Marnier for an orange flavored soufflé. Also top with toasted pecans or almonds. Could also add Amaretto.

Source: Brenda