French Toast Soufflé

Name: French Toast Soufflé
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8, depending on serving size
Cuisine: American
Ingredients: 14-16 slice hearty white bread, cut or torn into pieces or cubes; 8 oz block of cream cheese, softened; 8 large eggs; 1 1/2 c milk; 2/3 c half & half (or just add more milk. who is going to know?); 1/2 c maple syrup; 1 tsp vanilla extract; Some walnut pieces or raisins, if desired; 2 Tbsp confectioners' (powdered) sugar; more maple syrup & butter, if desired

By Fran Miller
@TchrLdy71

A great breakfast dish to make the night before a big day, like Christmas! It smells so yummy as it bakes while the presents are being opened.

This photo shows the finished soufflé with walnut pieces sprinkled on one half & raisins on the other. What, if any, extras would YOUR family enjoy? =^..^=

Rating:

★★★★★ 1 vote5

Serves:

6-8, depending on serving size

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

14-16 slice

hearty white bread, cut or torn into pieces or cubes
8 oz

block of cream cheese, softened
8

large eggs
1 1/2 c

milk
2/3 c

half & half (or just add more milk. who is going to know?)
1/2 c

maple syrup
1 tsp

vanilla extract
Some

walnut pieces or raisins, if desired
2 Tbsp

confectioners' (powdered) sugar
more

maple syrup & butter, if desired
Add Ingredients to Grocery List

How to Make French Toast Soufflé

Step-by-Step

Coat a 13 x 9" pan** with nonstick cooking spray. Place the bread cubes (OK, pieces, at my house) in the prepared pan.
(**NOTE: Because this pan is going from being refrigerated overnight into a hot oven the next morning, I always use a metal pan or a Pyrex baking dish. Make sure you take the soufflé out of the refrigerator while the oven is preheating in the morning, to give the Pyrex time to lose some of its chill.)
In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the eggs, beating well after each addition. Add the milk, half-and-half, maple syrup, and vanilla. Mix until smooth.
Pour the cream cheese mixture over the top of the bread cubes. Press the bread cubes down into the mixture until all are well-coated.
Top with nuts and/or raisins, if desired. Cover the soufflé with plastic wrap, and chill for at least 2 hours, or as long as overnight.
THE NEXT MORNING or after 2+ hours: Preheat the oven to 375 degrees F. Remove the soufflé from the refrigerator and let stand for 20 minutes. (See Step #2.) Uncover BEFORE baking. (This is important. Don't ask me how I know.) =^..^=
Bake for about 35-40 minutes, or until set. (Check early the first time you make this since oven temps. are so variable.) Sprinkle the soufflé with confectioners' sugar just before serving. Serve with additonal warm maple syrup & butter, if desired.