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