French Toast Soufflé

Serves: 12

Stacey

ingredients

10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
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 tsp vanilla extract
2 Tbs powdered sugar
3/4 cup maple syrup

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.
2
Preheat oven to 375°.
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.

Source: Cooking Light, April 2000