Sunday, February 19, 2012

French Toast Souffle

The HIT of the party... easy and VERY VERY yummy

1 Challah Loaf
8 (ounces) cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1/2 cup maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar

cut bread into 1" cubes
spray a large pyrex baking dish
place bread in

In a large bowl, beat cream cheese with an electric mixer until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.

Remove souffle from refrigerator, and let stand at room temperature for 30 minutes.
Meanwhile, preheat oven to 350 degrees F.

Bake uncovered, for 50-60 minutes, or until a knife inserted in the center comes out clean.

Pour about 3/4 cup maple syrup (or drizzle to desired taste) over souffle, and sprinkle with powdered sugar. Serve warm.

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