Looking for something easy to make for visitors or a special brunch? This recipe is perfect! A perfect sweet, maple French-toast taste baked into a warm, welcoming souffle. Assemble it the evening before, and it is ready to pop into the oven the next morning. Be sure and let it sit out for a good 30 minutes before baking after removing from the refrigerator, to ensure even baking. It’s sooo good!
Make-Ahead French Toast Souffle
1 loaf of bread-10 cups cut into 1-inch cubes (French bread is a great option)
8 (ounces) cream cheese, softened (can use reduced fat if desired)
8 large eggs
1-1/2 cups milk
2/3 cup half and half
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
1. Place bread cubes in a lightly greased 9×13 baking pan.
2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each one is added. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.
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