• author
    • Randy Graham

    • October 20, 2013 in Columnists

    French Toast Soufflé

    Photo: Randy Graham, Valley Vegetarian


    Have you enjoyed French Toast stuffed with cream cheese? Here’s an easy, quick to prepare and fun alternative. Make it the day before and the next morning just bring it to room temp, pop in the oven and enjoy. What an easy way to put smiles on the faces of your friends and family.

    1 loaf of bakery bread (cut into 1-inch cubes)
    8 ounces cream cheese (room temp)
    8 large eggs
    1 ½ cups whole milk
    2/3 cup half and half
    1 ¼ cups grade A maple syrup
    ½ teaspoon vanilla extract

    Preheat oven to 350 degrees when ready to bake.

    Place bread cubes in a lightly greased 9×13 baking pan. Set aside.

    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, ½ cup of the maple syrup, and vanilla until mixture is smooth. Pour this mixture over the bread. Cover and refrigerate overnight.

    Remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over soufflé while still warm. Sprinkle with powdered sugar if desired!

    Photo: Randy Graham, Valley Vegetarian

    For additional recipes see Chef Randy’s website at: http://valley-vegetarian.com

    • Looks wonderful. I could make this one too.

      • Maya North

      • October 22, 2013 at 10:53 am
      • Reply

      Could it be done with sour cream? I am not a cream cheese person (philistine that I am, I even avoid cheese cake!). It looks magnificent!

    • Maya – I’ve not substituted sour cream for cream cheese…but I bet you could!

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