French Toast recipe

[MitchellsMom]

Can anyone help? I have company coming in this weekend and was hoping to serve the French Toast Souffle from the Lighten Up section (CL, April 2000). I found my copy of the magazine, but evidently liked the recipe so much, I cut it out to "save" it, and guess what...

Can anyone provide me with the recipe? Thanks so much! (I'm new to the BB, just got my new computer yesterday, but am looking forward to checking in here often!)

[Vanessa]

A firm bread produces better results in this make ahead casserole
French Toast Souffle CL April 2000 Page 104/105
10 c 1 inch cubed sturdy white bread about 16 1 ounce slices (Pepperidge Farm hearty White)
Cooking spray
1 8 ounce block 1/3 less fat cream cheese softened
8 large eggs
1 1/2 c 2 % milk
2/3 c half and half
1/2 c maple syrup
1/2 tsp vanilla extract
2 tab powdered sugar
1/4 c maple syrup
Place bread crumbs in a 13x9 baking dish coated with cooking spray. Beat cream cheese at med speed of mixer until smooth. Add eggs 1 at a time mixing well after each addition. Add milk, half and half, 1/2 c maple syrup and vanilla. MIx until smooth. POur cream cheese mixture over top of bread cover and refrigerate overnight
Preheat oven to 375
Remove baking dish from refrigerator, let stand in counter 30 minutes. Bake for 50 minutes or until set. Sprinkle the souffle with powdered sugar and serve with maple syrup. 12 servings

[MitchellsMom]

Thanks Vanessa! BTW, did you like it when you tried it?

[kentgirl]

My local grocery store does not sell Pepperidge Farm hearty White bread. Any other suggestions?

[lindrusso]

Kentgirl,

You can use really any white, hearty, dense bread. I used a loaf of French bread and that worked very nicely. You just don't want to use regular old soft white - you'll end up with mush! http://www.cookinglight.com/bbs/tongue.gif:

[This message has been edited by lindrusso (edited 10-17-2000).]

[kentgirl]

lindrusso - thank you!
I have to start being more creative. I have a tendency to try a recipe only if I have the exact ingredients it calls for.

Thanks!

[lanie]

Texas Toast works really well with french toast or anything that requires an egg-type soak - it is very thick bread, comes in W.W. and white.

[PJB]

Does anyone have the nutritional info for this one? It sounds amazing and I would like to try it this weekend.

Originally posted by Vanessa:
A firm bread produces better results in this make ahead casserole
French Toast Souffle CL April 2000 Page 104/105
10 c 1 inch cubed sturdy white bread about 16 1 ounce slices (Pepperidge Farm hearty White)
Cooking spray
1 8 ounce block 1/3 less fat cream cheese softened
8 large eggs
1 1/2 c 2 % milk
2/3 c half and half
1/2 c maple syrup
1/2 tsp vanilla extract
2 tab powdered sugar
1/4 c maple syrup
Place bread crumbs in a 13x9 baking dish coated with cooking spray. Beat cream cheese at med speed of mixer until smooth. Add eggs 1 at a time mixing well after each addition. Add milk, half and half, 1/2 c maple syrup and vanilla. MIx until smooth. POur cream cheese mixture over top of bread cover and refrigerate overnight
Preheat oven to 375
Remove baking dish from refrigerator, let stand in counter 30 minutes. Bake for 50 minutes or until set. Sprinkle the souffle with powdered sugar and serve with maple syrup. 12 servings

[Laura]

I have never made this recipe but I went shopping today and found Orowheat Cinnamon Swirl French Toast Bread. It is thicker sliced bread with cinnamon and maple syrup. I have no idea how it tastes as french toast but I toasted two pieces for lunch! Yummmmmm!

[Gail]

Originally posted by Laura:
I have never made this recipe but I went shopping today and found Orowheat Cinnamon Swirl French Toast Bread. It is thicker sliced bread with cinnamon and maple syrup. I have no idea how it tastes as french toast but I toasted two pieces for lunch! Yummmmmm!

In answer to your question, it makes EXCELLENT French toast. I use either their cinnamon/raisin or cinnamon/raisin/streusal bread to conventional French toast batter, add a little more cinnamon and vanilla and sprinkle the whole thing with powdered sugar. It MUST be served with 100 per cent maple syrup, nothing less, and is so good, I can't even imagine trying anything else. Definitely try it with French toast.
I am still smacking my lips from yesterday's breakfast. http://www.cookinglight.com/bbs/smile.gif

[Kerri]

Well, I feel the need to express my opinion about this recipe. Its not bad, it just turned out a little bland for my taste. I would recommend adding some cinnamon, vanilla, and/or nutmeg to spice it up a bit. The cinnamon swirl bread might help too.

[MitchellsMom]

Thanks Vanessa and everyone. Company liked the recipe (they are also CL fans and hadn't tried this one yet). Actually, between company and family, I didn't get any! Must have been good... hope everyone else enjoys it too.