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Maple Breakfast Soufflé Recipe

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This recipe for Maple Breakfast Soufflé is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
No-Stick Cooking Spray
1 (16 oz.) loaf Hawaiian or egg bread, coarsely chopped
1 (8 oz.) package cream cheese, softened
1/4 cup Crisco® Butter Shortening
3/4 cup maple syrup, divided
10 large eggs
3 cups whole milk
1 teaspoon cinnamon
2 tablespoons powdered sugar
Syrup and softened butter for serving
Directions:
Directions:
Spray a 13 x 9-inch baking dish with no-stick cooking spray. Sprinkle bread pieces evenly over bottom. Combine cream cheese, shortening and 1/4 cup syrup in bowl of electric mixer. Beat until smooth. Spread mixture over the bread. Beat eggs, remaining 1/2 cup syrup and milk in medium bowl. Pour over bread mixture. Sprinkle with cinnamon. Cover; refrigerate overnight. Heat oven to 350°F. Uncover dish. Bake 50 to 55 minutes or until puffed and golden. Sprinkle with powdered sugar. Serve with warm syrup and softened butter. Serves 8.

 

 

 

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