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French Toast Souffle Recipe

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

Added: Wednesday, May 24, 2006


10c. white bread, cubed
1-8oz. cream cheese
8 large eggs
1 1/2c. half-and-half cream
1/2c. maple syrup
1T. cinnamon
1/2 tsp. vanilla extract
2T. confectioners' sugar

Place bread in 13"x9" baking pan coated with cooking spray.
Beat cream cheese until smooth in separate bowl, then beat in eggs at low speed until blended. Add remaining ingredients (except confectioner's sugar) and whisk until smooth.
Pour mixture over bread making sure bread is completely covered. Cover and refrigerate one hour or as long as overnight.
Heat oven to 350F. Let mixture sit on counter for 30 minutes. Bake until set, 45 minutes. Let stand 10 minutes before serving. Sprinkle with confectioners sugar and serve with additional maple syrup.




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