French Toast Soufflé

French Toast Soufflé

Recipe by Betty from allrecipes.com

Breakfast 9 Hr. 20 Mins.

Ingredients

12

12 servings

  • cooking spray
  • 10 cups white bread cubes
  • 1 (8 ounce) package lowfat cream cheese, softened
  • 8 eggs
  • 1.5 cups milk
  • 0.66666668653488 cup half-and-half cream
  • 0.5 cup maple syrup
  • 0.5 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar

Instructions

  • Spray a 9x13-inch baking pan with cooking spray; add bread cubes.
  • In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth; pour over bread cubes. Cover and refrigerate, 8 hours to overnight.
  • The next morning, remove soufflé from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  • Bake soufflé, uncovered, in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes. Serve warm, sprinkled with confectioners' sugar.

Nutritional Facts

Per 12 servings

  • Calories: 241
  • Carbohydrate: 28g
  • Fat: 10g
  • Fiber: 1g
  • Protein: 10g
  • Sugar: 12g

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