French Toast Soufflé
sturdy white bread
half ‘n half
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.
: John LeFeber