Friday, April 20, 2012

French Toast Souffle

French Toast Souffle 
1 bakery loaf of butter crusty bread ~ broken into bite sized pieces
8 ounces cream cheese ~ softened
8 eggs
1 1/2 cups milk
2/3 cup half and half cream
1 1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Place bread cubes in a lightly greased 9x13 baking pan.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 cheese mixture over the bread; cover, and refrigerate overnight. {Or you can refrigerate uncovered for about 5-6 hours}. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes.  Bake uncovered, at 350 degrees for 50 minutes, or until a knife inserted in the center comes out clean.  Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. 

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