French Toast Souffle

Last time I made this it was so yummy. This time I thought it was a little bland and then I remembered that I forgot to add the cinnamon. So a word of advice, don't forget the cinnamon. This dish is pretty versatile since you can change up the type of bread to get a different flavor. I have used cinnamon bread before and it's delicious. I saw in the reviews that someone used pecan cranberry bread and I think that would be fantastic. Don't be afraid to get creative!

French Toast Souffle

adapted from MyRecipes

Prep time: 30 minutes, plus overnight

Cooking time: 1 hour, 30 minutes

Servings: 12

Ingredients

1 loaf Pepperidge Farm Hearty White, 1-inch cubed (10 cups/16 slices)

1 (8 oz) block of reduced fat cream cheese, softened

8 large eggs

1 1/2 cups milk

2/3 cup fat-free half-and-half

1/2 cup pure maple syrup

1/2 tsp vanilla

2 tsp cinnamon

2 TBS powdered sugar

Directions  

Place bread cubes in a 9x13 dish coated with cooking spray. In a small bowl, combine cream cheese and maple syrup. Microwave for one minute or until smooth. Pour over the bread. With a mixer, combine eggs, cinnamon, vanilla, milk and half-and-half. Pour this over the bread. Cover and refrigerate overnight.

Preheat oven to 375. Set dish on the counter for 30 minutes. Uncover and bake for 60 minutes. Sprinkle with powdered sugar and serve.

Enjoy! 

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