French Toast Souffle

"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 simply mic..." See morerowave for a minute. Pour over bread cubes (make sure pan is generously buttered so that souffle will "rise." I've used all kinds of bread). Combine six eggs, 3/4 t vanilla, and 1 1/2 c half-and-half. Pour over the top, sprinkle cinnamon over it, and refrigerate overnight. Cook for an hour. Virtually same ingredients, different preparation--more flavor!"

"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 is, nat..." See moreurally, better). Then I proceeded to construct the souffle following the directions to the letter. As it was baking, I finally got around to reading other people's reviews of it. Oh, a lot of people like it. But everyone who did changed the recipe. "Six jumbo eggs were all I needed. Heck, four or five would suit you just fine." As I'm reading through these the thought staring me in the face is "My souffle is going to suck." As serendipity would have it, it did not in fact suck. It was actually quite good. My company was pleased with it. I have seen others here say that it was too gooey or some such. I did not find that to be the case. It was warm and soft for breakfast. Later in the day we ate it cold and it was great---very much like a cheese danish. How versatile! From breakfast to dessert. And the moral of the story is: Leap before you look. Thank you."

"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!..." See more"