French Toast Souffle
My good friend gave me this recipe when I was searching for something special to make for a brunch. It is a different take on regular french toast - it needs to be refrigerated overnight, but really frees up your morning so you aren't standing over a griddle missing all the fun!
- Ready In:
- 1hr 5mins
- 1⁄2 cup butter
- 8 ounces cream cheese
- 1⁄2 cup maple syrup
- 2 loaves French bread, cubed
- 12 eggs
- 3 cups half-and-half
- 1 1⁄2 teaspoons vanilla
- cinnamon, for dusting
- powdered sugar, for dusting
- Butter 2 7x11 baking dishes, fill half full with bread cubes.
- In a small bowl mix softened butter, cream cheese, and syrup.
- Spoon mixture over bread cubes and distribute evenly.
- In a large bowl beat eggs, half and half, and vanilla.
- Pour egg mixture over bread, making sure all bread cubes are moistened.
- Dust with cinnamon, cover, and store overnight in refrigerator.
- In the morning, bake for 55-60 minutes in a 350°F oven.
- Dust with powdered sugar.
- Serve with fruit, maple syrup, and crushed walnuts to sprinkle on top.