One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

May 28, 2007

French Toast Soufflé

we served this at steph's breakfast-themed baby shower. it's a recipe favorite of kristen, courtesy of cooking light.
  • 10 C (1-inch) cubed sturdy white bread (about 16 (1 oz) slices)
  • Cooking spray
  • 8 oz 1/3-less-fat-cream cheese, softened
  • 8 large eggs
  • 1 1/2 C 2% reduced-fat milk
  • 2/3 C half-and-half
  • 1/2 C real maple syrup
  • 1/2 tsp. vanilla extract
  • 2 Tb. powdered sugar
  • 3/4 C maple syrup
Place bread cubes in a 13 x 9-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°. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup. serves 12.

NUTRITION INFO: 1 slice of souffle and 1 tablespoon maple syrup:
CALORIES 346 (30% from fat); FAT 11.5g (sat 5.5g,mono 3.8g,poly 1g); PROTEIN 11.6g; CHOLESTEROL 169mg; CALCIUM 131mg; SODIUM 396mg; FIBER 2.7g; IRON 1.9mg; CARBOHYDRATE 51.7g

2 comments:

Rachel and Tyler said...

Im glad you put this recipe on here, I fogot who made it and i thought it was great.

Dave & Briste's Blah Blah Blah said...

This is one of my favorites

Thanks Kristen for the introduction!

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