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French Toast Soufflé Recipe

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This recipe for French Toast Soufflé, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ashlie Marcum Bell
Added: Tuesday, September 30, 2008


10 c. cubed sturdy white bread (Pepperidge Farm Hearty White (about 16 slices, 1 oz. each))
cooking spray

8 oz. 1/3-less-fat-cream-cheese, softened
8 large eggs

1 1/2 c. 2% reduced-fat milk
2/3 c. half-and-half
1/2 c. maple syrup
1/2 tsp. vanilla

2 Tbsp. powdered sugar
3/4 c. maple syrup


Place bread cubes in a 13 x 9 x 2 inch baking dish coated with cooking spray. Beat cream cheese at medium speed until smooth.

Add eggs, one at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla; mix until smooth. Pour cream cheese mixture over top of bread. Cover and refrigerate overnight.

Preheat oven to 375º.

Remove bread mixture from refrigerator and let stand on counter for 30 minutes. Bake at 375º for 50 minutes or until set. Sprinkle the soufflé with powdered sugar, and serve with maple syrup. Serves 12.

A new friend in California invited us over for brunch and prepared this dish. It was wonderful.

A great make-ahead breakfast casserole




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