French Toast Souffle

Ingredients:

10 cups white bread cubes
1 (8 ounce) package lowfat 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

Preparation time 20m
Cooking time 30m
Ready In 9h 20m

Place bread cubes in a lightly greased 9×13 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 refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 190 degrees C (375 degrees F).

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.

Recipe by: Betty

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