This is the baked French Toast from our San Pedro, CA episode
| Prep Time | 30 min |
| Cook Time | 50 min |
| Servings |
|
Ingredients
- 10 cups sturdy white bread cubed
- cooking spray
- 8 oz cream cheese softened
- 8 lg eggs
- 1.5 cups milk 2%
- 2/3 cup half 'n half
- 1-1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 2 Tbls powdered sugar
Ingredients
|
|
Instructions
Prepare the night before
- coat a 9X13 baking dish with cooking spray and place the bread cubes in it.
- In a mixer, beat the cream cheese at medium speed until smooth. Add the eggs 1 at a time mixing well after each addition. add milk, half 'n half, 1/2 cup of maple syrup and vanilla. Mix until smooth.
- Pour the cream cheese mixture over the top of the bread cubes. cover and refrigerate over night.
Baking the Soufflé
- Remove bread mixture from the refrigerator and let stand for 30 minutes. Preheat oven to 375°
- Bake at 375 for 30 minutes or until the bread is set.
- Remove the Soufflé from the oven, sprinkle with powdered sugar and serve hot. Use the remaining maple syrup to drizzle over the top.
Recipe Notes
Firehouse Cook: John LeFeber
Share this Recipe