French Toast Souffle

[lorilei]

I haven't made this recipe in particular, but have found quite a number of CL recipes to require a bit of "livening up".

Looking at the recipe, I'd say DEFINITELY add something -- vanilla, cinnamon, nutmeg, a dash of brandy or black walnut extract... it probably needs it!

[Liz K]

I made it for Easter and remember finding that it could have used a bit more of something. Also, I thought it was too mushy. But my family loved it.

[Connie]

I have also made it, and was not that impressed. It sounded so good. But my husband loved it! Usually we are pretty close on our impressions of new recipes, but not this time.

[Ralph]

I'll have to disagree; though we made it quite a while ago, my wife & I both remember it being quite good. Different tastes for different people, I guess....

[marys]

I made the souffle and everybody really enjoyed it. I think part of the success came from using pure maple syrup, rather than the regular grocery store syrup. Of course, the convenience of making it the night before was great! It also freezes and reheats well too.

[Kerri]

Hello, this is my first at posting a new topic. Here goes...

I made the French Toast Souffle this weekend and thought it was kinda bland. That could be due to the "cooking light" aspects of the recipe, but I thought it could benefit a lot from adding some vanilla extract and/or some cinnimon. I wasn't reading the board when this recipe first came out, so I was just wondering what others thought of this recipe and what you might have changed.

Thanks!
Kerri

[nanadee]

Would someone mind posting this recipe? Sounds like something I would like to make for my family.

Thanks

[lindrusso]

Here is the recipe. My husband and I thought it was good, but not really anything big over regular French Toast if you're just making it for a few people. The main thing I liked about this recipe is that it is easy to serve to a crowd and can be prepared in advance.

FRENCH TOAST SOUFFLE

10 cups white bread (sturdy type such as Pepperidge Farm Hearty White), cubed (about 16 slices)
Cooking spray
1 8-ounce block neufchatel cheese (1/3-less-fat cream cheese), softened
8 large eggs
1 1/2 cups 2% low-fat milk
2/3 cup half and half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
3/4 cup maple syrup

1. Place bread cubes in a 13x9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of a mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

2. Preheat oven to 375º.

3. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375º for 50 minutes or until set. Sprinkle the soufflé with powdered sugar, and serve with maple syrup. Yield: 12 servings.

346 calories and 11.5 grams of fat per serving (30%).

[Ralph]

Here you go, Nanadee. It was in the April, 2000 issue.

FRENCH TOAST SOUFFLE

10 cups (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 [1-ounce] slices)
Cooking spray
1 (8-ounce) block 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 cups 2% reduced-fat milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
3/4 cup maple syrup

1. Place bread cubes in a 13x9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread, cover and refrigerate overnight.
2. Preheat oven to 375 degrees.
3. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375 for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup. Yield: 12 servings (serving size: 1 slice souffle and 1 tablespoon maple syrup).

[nanadee]

Thank you for the recipe Ralph & lindrusso. My girls are coming over this weekend with their family & I will try this.