French Toast Souffle

Bread 205 Last Update: Mar 23, 2020 Created: Mar 23, 2020

Serves: 12 People
Prepare Time: 20 min
Cooking Time: 30 min
Calories: 241
Difficulty: Medium

This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.

Ingredients

10 cups white bread cubes
1 (8 ounce) package low-fat cream cheese, softened
8 eggs
1 1/2 cups milk
2/3 cup half-and-half cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Directions

Place bread cubes in a lightly greased 9x13 inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
The next morning, remove souffle from the refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

French Toast Souffle | WellCooked — Made to Be Shared

French Toast Souffle

Bread Mar 23, 2020

Serves 12 People

Prepare Time 20 min

Cooking Time 30 min

Calories 241

Difficulty Medium

Ingredients

☐ 10 cups white bread cubes
☐ 1 (8 ounce) package low-fat cream cheese, softened
☐ 8 eggs
☐ 1 1/2 cups milk
☐ 2/3 cup half-and-half cream
☐ 1/2 cup maple syrup
☐ 1/2 teaspoon vanilla extract
☐ 2 tablespoons confectioners' sugar

Directions

Place bread cubes in a lightly greased 9x13 inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
The next morning, remove souffle from the refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.