I first made this recipe in 2004 for Mother’s Day brunch. My first as a mommy! 🙂 It’s since become a Christmas morning tradition in our family.
The French toast is prepared the night before and gets popped into the oven to cook, leaving you free to do other things. In our case, watch your kiddos tornado through a pile of Christmas presents! We love this recipe and I look forward to it all year. You will too, trust me. It is the best.
We use whatever thick, white bread loaf we can find at the grocery store. This is a very rich dish, so it is great for feeding a crowd. Enjoy!
French Toast Soufflé
Yield: 12 servings
Non-stick cooking spray
10 cups cubed sturdy white bread (about 16 1-ounce slices)
1 (8-ounce) block reduced-fat cream cheese, softened
8 large eggs
1 1/2 cups reduced-fat (2 percent) milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 tsp. vanilla extract
2 Tbsp. powdered sugar
1. Coat a 13-by-9-by-2 inch baking dish with cooking spray. Place bread cubes in baking dish.
2. Beat cream cheese at medium speed of electric mixer until smooth. Add eggs, one at a time, mixing well after each addition.
3. Add milk, half-and-half, maple syrup and vanilla, and mix until smooth.
4. Pour cream cheese mixture over the bread cubes; cover and refrigerate overnight.
5. Preheat oven to 375 degrees.
6. Remove bread mixture from refrigerator; let stand on counter for 30 minutes.
7. Bake for 50 minutes or until set. Sprinkle with powdered sugar and serve with additional maple syrup.
Source: The Houston Chronicle, April 19, 2000
Nutritional information was supplied with the recipe, but why?? 🙂