Day After Breakfast: French Toast Soufflé

Photo: Randy Graham, Valley Vegetarian

Have you enjoyed French Toast stuffed with cream cheese? Here’s an easy, quick to prepare and fun alternative for family and friends the day after Thanksgiving. Make it on  Thanksgiving day and then bring it to room temp the next day. Pop it in the oven and enjoy. What an easy way to put smiles on the faces of your friends and family.

1 loaf unsliced bread (cut into 1-inch cubes)
8 ounces cream cheese (room temp)
8 large eggs
1½ cups whole milk
2/3 cup half and half
1¼ cups grade A maple syrup (divided)
½ teaspoon vanilla extract

Preheat oven to 350 degrees when ready to bake.

Place bread cubes in a lightly greased 9×13 baking pan. Set aside.

In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, ½ cup of the maple syrup, and vanilla and mix until mixture is smooth. Pour this mixture over the bread. Cover and refrigerate overnight.

Remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining ¾ cup maple syrup over soufflé while still warm. Sprinkle with powdered sugar if desired!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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