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French Toast Souffle Recipe

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This recipe for French Toast Souffle is from Angela's Cookbook, 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:  
1/2 cup butter, softened
8 oz cream cheese
1/2 cup maple syrup
French bread cubes (1/2 x 3/4 inch squares)
11 to 12 eggs, large
3 cups half and half
1 1/2 teaspoon vanilla
cinnamon
Directions:
Directions:
Butter 9 x 13 baking dish. Fill dish no more than 2/3 full with bread cubes.

In a small bowl, mix butter, cream cheese, and syrup together. It's OK to leave a little lumpy. Spoon this mixture over bread cubes and distribute evenly, clear to edges.

In an extra large bowl, beat eggs, half and half, and vanilla. Pour egg mixture over bread. Fill to 1/2 inch of top of dish so it does not overflow in cooking. Your bread cubes will be "floating" at this point. Dust with cinnamon, cover and store overnight in fridge.

Bake at 350º for 45 to 55 minutes. Souffle is done when center is raised and firm.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
From Cooking in Coto de Caza

 

 

 

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