French Toast Souffle
- 14 to 16 slices hearty white bread, cut into 1-inch cubes (about 10 cups)
- 1 (8-ounce) package cream cheese, softened
- 8 large eggs
- 1 1/2
cups reduced-fat milk
cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon confectioners' sugar
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.
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