French Toast Soufflé

A firm white bread produces the best texture in this make-ahead breakfast casserole.

Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)

Ingredients

• 10  cup  (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
• Cooking spray
• 1  (8-ounce) block 1/3-less-fat-cream cheese, softened
• 8  large eggs
• 1 1/2  cups  2% reduced-fat milk
• 2/3  cup  half-and-half
• 1/2  cup  maple syrup
• 1/2  teaspoon  vanilla extract
• 2  tablespoons  powdered sugar
• 3/4  cup  maple syrup

Preparation

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

Nutritional Information

Calories:

346 (30% from fat)

Fat:

11.5g (sat 5.5g,mono 3.8g,poly 1g)

Protein:

11.6g

Carbohydrate:

51.7g

Fiber:

2.7g

Cholesterol:

169mg

Iron:

1.9mg

Sodium:

396mg

Calcium:

131mg