"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

French Toast Soufflé Recipe

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

Sue (Musholt) Bruns
Added: Thursday, March 9, 2006


1/2 c. butter or margarine,
8 oz cream cheese,
1/2 c. maple syrup
1/2" bread cubes (sliced french bread-1/2 loaf prox)
12 eggs, large,
3 c. half & half
1-1/2 tsp. vanilla

Butter 9 x 13 baking dish well.
Fill dish no more than 2/3 full with bread cubes
Mix softened butter, cream cheese and syrup together. Ok to leave little lumpy.
Spoon mixture over bread cubes - distribute evenly to edges.

In large bowl, beat eggs, half & half & vanilla. Pour egg mixture over bread. Your bread cubes will be floating at this point.
Fill dish approximately 1/2 full so it does not overflow in baking. Dust with cinnamon, cover and store overnight in refrigerator.
Bake 350º oven for 45-55 minutes. It is done when center is raised and firm.

To serve: Cut in serving pieces, top with cut up strawberries and chopped walnuts. Pour small amount of syrup and dust with powdered sugar.

Serve immediately...this crashes quickly

Personal Notes:
Personal Notes:
Rich, but yummy-yummy




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