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French Toast Souffle Recipe

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

Contributor:  
Contributor:  
Cindy Lairson
Added: Thursday, July 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 c. cubed (1 inch) sturdy white bread (12oz)
8 oz. cream cheese (room temp)
8 large eggs
1 1/2 c milk
2/3 c. half and half cream
1/2 c. maple syrup
1 T. cinnamon
1/2 t. vanilla extract
2 T. confectioners sugar

Directions:
Directions:
Place bread cubes in a 13 x 9 baking dish coated with cooking spray. Beat cream cheese with mixer at medium speed till smooth. Beat in eggs at low speed until blended. Add milk, cream, maple syrup, cinnamon and vanilla and whisk until smooth. Pour mixture over top of bread and press down gently into the egg mixture, making sure bread is completely coated, cover and refrigerate one hour or overnight.
Heat oven to 350. Remove bread mixture from refrigerator and press down gently to resoak bread, let stand on counter for 30 minutes. Bake until set-45 minutes. Let stand 10 minutes before serving. Sprinkle top with confectioners sugar and serve with additional syrup.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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