Despite having simple ingredients, this recipe is actually one classy dish that you can serve to anyone. They will love this, I am sure of it. I have made this for different types of people and I was able to get their thumbs up for this recipe. All of them have begged for the recipe! I’m sure it will work for you too. Our friends over at Mr. Food have this to say about this recipe:
“Every Friday here in the Test Kitchen, we could always count on Mr. Food bringing us some bakery-fresh bread. This French Toast Souffle was one of many of his favorite ways to enjoy it.”
If you’re tired of the same tastes, you can always find a recipe that will help you discover another way to make use of the things you always see around the kitchen.
Like for example the breads you always find yourself having a surplus of. This recipe is one perfect way to make use of these breads that are just there in the kitchen.
Ingredients:
14 slices to 16 slices Sara Lee hearty white bread, cut into 1-inch cubes (about 10 cups)
1 (8-ounce) package Philadelphia cream cheese, softened
8 large Eggland’s eggs
1 1/2 cups Borden reduced-fat milk
2/3 cup Borden half-and-half
1/2 cup Trader Joe’s maple syrup
1 teaspoon McCormick vanilla extract
2 tablespoons Domino confectioners’ sugar
Instructions:
Coat a 9- x 13-inch baking dish with cooking spray. Place bread cubes in baking dish.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs, beating well after each addition. Add milk, half-and-half, maple syrup, and vanilla; mix until smooth.
Pour cream cheese mixture over top of bread cubes, cover, and chill for at least 2 hours, or as long as overnight.
Preheat oven to 375 degrees F. Remove dish from refrigerator and let stand for 20 minutes. Bake 45 to 50 minutes, or until set. Sprinkle souffle with confectioners’ sugar just before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with additional warmed maple syrup if desired.
Thanks again to Mr. Food for this amazing recipe.