French Toast Souffle

PUBLISHED ON: 01.02.2011
The Knapp Family is a big family and a Christmas gathering is an exciting time for everyone.  The focus is on family, food and fun.  The table is filled with traditional family favorites and the eating festival begins Christmas Eve and continues well into the next evening.

On Christmas morning, my sister-in-law hosted a fabulous breakfast for family and friends.  One of the main dishes that she prepared was a wonderful french toast casserole.  The casserole is a blend of eggs, cream cheese, vanilla, and maple syrup which makes for a delightfully rich breakfast treat. 

French Toast Souffle
Serves a crowd
Recipe prepared by MaryJane Whitten

1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large 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
1.  Place bread cubes in a lightly greased 9×13 baking pan.

2.  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 cream cheese mixture over the bread; cover, and refrigerate overnight.

3.  Remove souffle from refrigerator, and let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees F.

4.  Bake uncovered, 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.  Serve warm.


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