French Toast Souffle

By sz8jm9

Cooking Light: April 2000
WW Pts Plus = 9

Amount Per 12 Servings
Calories: 346
Calories from fat: 30%
Fat: 11.5g
Saturated fat: 5.5g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 1g
Protein: 11.6g
Carbohydrate: 51.7g
Fiber: 2.7g
Cholesterol: 169mg
Iron: 1.9mg
Sodium: 396mg
Calcium: 131mg

Ingredients

• 10 cups white bread cubes
• 1 (8 ounce) package lowfat cream cheese, softened
• 8 eggs
• 1 1/2 cups milk
• 2/3 cup half-and-half cream
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

1) Place bread cubes in a lightly greased 9x13 inch baking pan.

2) In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth.

3) Pour cream cheese mixture over the bread; cover, and refrigerate overnight.

4) The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).

5) Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.