I would think, in a pinch, that perhaps you can put the mixture in the freezer for a couple hours... perhaps putting it inside of a paper bag, or something like that to have the cold distributed more evenly so it doesn't freeze. Sounds wierd, I know.. but I have done it before with other things that needed to be refridgerated overnight but either I 'spaced' on the step or didn't read it correctly.
Anyone out there have this recipe handy. I want to make it for Father's Day bruch today. I left the magazine at the grocery last night. I just called them, and they don't have it there. Thank you.
Well, I don't know if you still have time, buy here's the recipe. The thing is, it's supposed to be refrigerated overnight. But I'll send it along anyway...
FRENCH TOAST SOUFFLE
10 cups white bread (sturdy type such as Pepperidge Farm Hearty White), cubed (about 16 slices)
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.
4. 346 calories and 11.5 grams of fat per serving (30%).
Thank you! I still have time, but eventhough I read it twice I didn't realize it was supposed to be refigerated overnight, just thought it was an option. Oops, I'll try it anyway. Thank you, again. Happy Father's Day.
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