Ready in 2 hours
from Cooking Light. This has been a hit multiple times with my guests.
Top-ranked recipe named "French Toast Soufflé"
Place bread cubes in a 13 x 9 inch baking dish which has been coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, one at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup of maple syrup, and vanilla and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
Preheat oven to 375° F.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle soufflé with powdered sugar and serve with maple syrup
dft4238 3 years ago10 cups of bread is equivalent to 16 (1 ounce) slices. Pepperidge Farm Hearty White works well. I have substituted Egg Beaters for the whole eggs. I've used 1% milk instead of 2%. I've also substituted fat free half-and-half / fat free evaporated milk for the regular half-and-half. I think it turns out best when you remove it from the oven when it is set instead of waiting for the 50 minutes. [I posted this recipe.]