"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

French Toast Souffle Recipe

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This recipe for French Toast Souffle, by , is from The Ketterhagen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Ketterhagen
Added: Friday, August 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 c cubed sturdy white bread (Pepperidge farm hearty white, about 16 slices)
8 oz reduced fat cream cheese, softened
8 lg eggs
1 1/2 c 2% milk
2/3 c half and half
1/2 c maple syrup
1/2 t vanilla

Directions:
Directions:
Place bread cubes in 9x13 baking dish coated with cooking spray. Beat cream cheese at med. speed until smooth. Add eggs 1 at a time, mixing well after each one. Add milk, half and half, maple syrup and vanilla, and mixuntil smooth. Pour cream cheese mixture over top of bread, cover and refrigerate over night.
Preheat oven to 375.
Remove bread mixture from refrigerator; let sit on counter for 30 min. Bake at 375 for 50 min. or until set. Serve with maple syrup

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hr + over night

 

 

 

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