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French Toast Souffle

By: Betty

"This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it."

Rate/Review | Read Reviews (269)

What to Drink?
	Harvey Wallbanger
	Coffee

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
9 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

10 cups white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8 eggs
1 1/2 cups milk
2/3 cup half-and-half cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Directions

Place bread cubes in a lightly greased 9x13 inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.