French Toast Souffle

French Toast Souffle

274

"This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it."

Ingredients

9 h 20 m {{adjustedServings}} servings 241 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
  3. 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).
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

274
  1. 349 Ratings

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Try this; it's much easier and includes butter--which will add flavor and depth to this recipe: In a SMALL bowl, stir 4 OZ of softened cream cheese, 1/2 stick butter, and 1/4 c syrup. Then simp...

Let me just start by saying that I know zip about cooking and/or eggs. I went to the store to buy eggs for this thing, and figured, hey I'll just get the jumbo size (the idea being that bigger i...

Delicious for brunch! My kids don't want regular french toast anymore. To avoid sogginess, I bake it (covered) for 30 minutes and then remove the cover and bake 15 minutes more. Yum!