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