French Toast Soufflé
A firm white bread produces the best texture in this make-ahead breakfast casserole.
Makes 12 servings (serving size: 1 slice of soufflé and 1 tablespoon maple syrup)
Prep Time: 20 minutes
Total Time: 2 hours (not counting the overnight refrigeration)
Ease of Preparation: Easy
10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White), about 16 (1-ounce) slices
1 (8-ounce) block 1/3-less-fat-cream cheese, softened
2 cups egg substitute (8 large eggs)
1 1/2 cups 2% reduced-fat milk
2/3 cup fat free 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 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.
2. Preheat oven to 375°.
3. 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.
Nutritional Notes: per serving: calories 290; fat 4.8g (sat 2.3g, mono 1g, poly <.1g); iron 2.6mg; cholesterol 169mg; calcium 13.8mg; carbohydrate 51g; sodium 499mg; protein 10g; fiber 2.7g