I just made this today, and it's wonderful. If it can be frozen instead of refrigerated (I hope someone else can comment on this), it's perfect. Here you go:
* Exported from MasterCook *
French Toast Soufflé (Overnight)
Recipe By :Incredibly fast to put together--simple enough for a busy holiday season.
Serving Size : 12 Preparation Time :0:00
Categories : Bread Breakfast
Casserole Christmas Possibility
Easter Possibility Easy Entertaining
Family Meals Five-Star Favorite
Main Dish Make Ahead/SOME last-min prep
New Year's Eve/Day Possibility Thanksgiving Possibility
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces whole wheat bread -- cubed, noting that 16 ounces of 1-inch slices should give you the 10 cups needed for the 12-serving recipe.
8 ounces Neufchatel 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
1/2 teaspoon cinnamon -- optional
2 tablespoons powdered sugar
3/4 cup maple syrup -- optional
Place bread cubes in a 13x9-inch baking dish coated with cooking spray
(half recipe, for 6 servings, goes into 8x8 pan). 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, maple syrup, vanilla, and
cinnamon, and mix until smooth. Pour cream cheese mixture over top of
bread; press bread cubes into liquid. COVER AND REFRIGERATE OVERNIGHT.
Remove bread mixture from refrigerator; let stand on counter for 30
minutes. Meanwhile, preheat oven to 375°. Uncover the dish. Bake the 13x9
dish at 375° for 50 minutes or until puffed into a rounded top, and set
(or bake an 8x8 pan for 30-32 minutes).
Sprinkle the soufflé with powdered sugar (on individual slices on the
plates, not before cutting it--the powdered sugar is a pretty garnish on
the plates), and serve with maple syrup or other syrup if desired.
"Very easy, make-ahead breakfast casserole."
"Cooking Light Annual Recipes 2001"
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Per Serving (excluding unknown items): 247 Calories; 10g Fat (35.5%
calories from fat); 11g Protein; 30g Carbohydrate; 3g Dietary Fiber; 158mg
Cholesterol; 338mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0
Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Servings are about 3" x 4." Would be nice served with a savory (egg-based and/or sausage-based) breakfast casserole as well.
NOTES : Not really a true soufflé (although it does puff up when
it's ready), but a light and airy breakfast sweet that
turns out to be quite filling.
Recipe called for cubed sturdy white bread (such as
Pepperidge Farm Hearty White), but I rarely buy white
bread, and the recipe is wonderful with ordinary
whole-wheat bread. I made Peanut-Butter-and-Apple Pockets
and used the cut-off bread and crusts for this
recipe--it's a perfect fit, as 6 pockets provide the right
amount of scraps for a 6-serving recipe of French Toast
Soufflé (which is prettier if you cut the bread instead of
Nutritional information excludes the maple syrup as a
topping. Recipe is tasty and moist enough not to need
syrup, especially if watching one's calories.
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan