Thursday, June 4, 2009

French Toast Souffle

I found this tasty little gem a few weeks ago and I made it on Memorial Day and was BLOWN AWAY by how delicious it was! The recipe makes a huge batch (12 eggs?!?) so I made a half batch and it still made quite a bit, but the leftovers were still fabulous. I just halved the recipe and baked it in an 8 x 8 pan. I just got a loaf of cinnamon bread from Walmart, and and the loaf must have been smaller because it nearly filled the pan. I assembled everything the night before to let the bread soak, then cooked it in the morning and it worked great! This would be a fun recipe for Christmas morning or a fancy brunch!

French Toast Souffle

8 oz cream cheese softened
1 cube butter
1 cup maple syrup

Microwave above for 30 seconds and beat until smooth

1 1oaf of cinnamon bread (from your local bakery)

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.

12 eggs
2 cups half/half, milk, or cream (or any combination of those to equal 2 cups)
1 tsp vanilla (more if you like)

Beat until frothy, pour over cinnamon bread in pan.

Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. Serve hot.

Can be assembled the night before, then cooked in the morning.

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