Recipe for French Toast Souffle

[L.Hearne]

I am looking for a recipe for a French Toast Souffle that appeared in the magazine. One of my coworkers gave me the recipe and I passed it on, now I can't find my original. Can some please help? I would like to have a family brunch and this would be perfect.

[kentgirl]

Here you go...


* Exported from MasterCook *

French Toast Souffle

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Casseroles
Eggs Meatless Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups bread cubes -- about 16 1-oz slices
cooking spray
8 ounces cream cheese, 1/3 less fat -- 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

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.
Preheat oven to 375 degrees.
Remove break mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375 degrees for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

Description:
"Light version."
Source:
"Cooking Light Magazine, April 2000, pg. 105"
Yield:
"12 servings"

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Per serving: 266 Calories (kcal); 6g Total Fat; (21% calories from fat); 8g Protein; 44g Carbohydrate; 132mg Cholesterol; 276mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

NOTES : A firm white bread, such as Pepperidge Farm Hearty White, produces the best texture in this make-ahead breakfast casserole. Each serving is 1 slice of souffle and 1 tablespoon maple syrup.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Jewel]

I used to be a fan of this recipe, but the last two times I've made it I have been disappointed, because the inside became so soggy and tasted undercooked. My family and I LOVED the top and the edges that were crunchier and more 'well done', but the inside tasted more like soggy bread, even though it was fully cooked.

The only thing we could come up with last time I made it was that IF I ever made it again, I had to decrease the liquid by at least a cup, or increase the bread by 2 cups. It has a really good flavor, but personally, the gooey wet texture inside just kinda put us off! Just my opinion if you've never made this dish before...I'd decrease the total liquid, OR make sure to use a really large pan that isn't as deep. Mine was about 4" deep, and maybe that prohibited the inside from cooking as well. If it'd been spread out more maybe it would have cooked better? Something to think about! http://www.cookinglight.com/bbs/biggrin.gif

[L.Hearne]

Thanks for all the help. I found the recipe after I frantically went home and practically destroyed my spare room in search of it. I used the Earth Grains Healthy Slice bread Pecan Wheat flavor I think. My family love it and it was not soggy at all. http://www.cookinglight.com/bbs/biggrin.gif

[Tiger]

This is one of my favorite recipes!