| This recipe is liked by 0 person(s). |
French Toast Soufflé
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| The only thing better than French Toast is turning it into a soufflé. Make this dish for brunch or surprise your kids with this treat in place of the standard French Toast. A firm white bread produces the best texture in this make-ahead breakfast casserole. Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup) Amount per serving Calories: 346 Calories from fat: 30% | |
| Fat, 11.5g | |
| Saturated fat: 5.5g Monounsaturated fat: 3.8g Polyunsaturated fat: 1g Protein: 11.6g Carbohydrate: 51.7g Fiber: 2.7g Cholesterol: 169mg Iron: 1.9mg Sodium: 396mg Calcium: 131mg | |
| 10 cup (1-inch) | cubed sturdy white bread, (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices) |
| Cooking spray | |
| 1 (8-ounce) block | 1, 3-less-fat-cream cheese, softened |
| 8 large | eggs |
| 1 1/2 cups 2% | reduced-fat milk |
| 2/3 cup half-and-half $ | |
| 1/2 cup | maple syrup |
| 1/2 teaspoon | vanilla extract |
| 2 tablespoons | powdered sugar |
| 3/4 cup | maple syrup |
Preparation
Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
Preheat oven to 375°.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.