French Toast Souffle

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

A firm white bread produces the best texture in this make-ahead breakfast casserole.
Nutritional Information Calories: 346 (30% from fat) Fat: 11.5g (sat 5.5g,mono 3.8g,poly 1g) Protein: 11.6g Carbohydrate: 51.7g Fiber: 2.7g Cholesterol: 169mg Iron: 1.9mg Sodium: 396mg Calcium: 131mg Cooking Light, APRIL 2000

ingredients

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

directions

1
Preparation
2
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.
3
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.

Source: James Liddle