Ingredients
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