French Toast Soufflé

Ready in 2 hours

from Cooking Light. This has been a hit multiple times with my guests.

Top-ranked recipe named "French Toast Soufflé"

5 avg, 1 review(s) 100% would make again


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10 cups of 1" cubed sturdy white bread
8 oz. of 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

Original recipe makes 12 Servings



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


Added on Award Medal
Calories Per Serving: 623 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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10 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.]
dft4238 3 years ago
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