French Toast Souffle

[EWWKITCHEN]

I am hoping to serve French Toast Souffle for New Year's Day brunch. It is in the April 2000 issue of Cooking Light. Does anyone have it? I'd sure appreciate your help. Thanks!

[Laura]

You make this the night before. It is very good but very rich.
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

[almiter]

any ideas for accompaniments to the French Toast Souffle? I always have a hard time coming up with side dishes.

[Gwenniver]

Originally posted by almiter:
any ideas for accompaniments to the French Toast Souffle? I always have a hard time coming up with side dishes.


This is a little late for New Year's brunch, but I'd accompany this with breakfast sausage (I'd probably use Morningstar veggie patties; really good, and I'm not a vegetarian) and fresh fruit.

[almiter]

I like those veggie patties too! Thanks for the ideas! Have one more question- do you think I could assemble the French Toast Souffle and then freeze it? Not sure if the cream cheese would freeze well. Has anyone tried this?

[marys]

It froze really well when I made it. I cut it into individual pieces and wrapped them up. I just heated them up in the toaster oven and they tasted great.

[jd]

I'm thinking of making this at Easter. Has anyone tried it with Eggbeaters? TIA!

[buddie]

i have made that one and then i found this one which turned out to be the favorite by far! it has less eggs to. enjoy!


OVERNIGHT CARAMEL FRENCH TOAST
1 loaf French bread
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup (corn syrup - it doesn't specify light or dark)
6 eggs
1 & 1/2 cups milk
1 tablespoon vanilla
cinnamon
fresh fruit

Melt butter, brown sugar, and Karo syrup over medium heat while stirring. Bring to boil and then pour into 9x11" casserole pan. Slice bread into 1" widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate over night. Uncover and bake in 350-degree oven for 45 minutes. Serve with fresh fruit and syrup.

[Peeps]

That one looks yummy but with a stick of butter I'm not sure if its much better than the one with all the cream cheese and eggs! I might try it for a splurge sometime though, it sounds amazing.

[Peeps]

I'm bumping this to the top because I'm also wondering about EggBeaters with this as well as if anyone used fat free cream cheese? I'd love to make this for weekend guests but there's no way I'd make anything with 8 eggs and not non-fat cream cheese! That's way too fattening, even if it is Cooking Light. I usually use EggBeaters in everything else no problem but I've never had to use this large of amount before so I'm wondering...