French Toast Souffle

1. 1

   DAY BEFORE: Place bread cubes in a well greased 13x9 baking dish. (See note in step 3).

2. 2

   Beat softened cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, vanilla and salt. Mix until smooth.

3. 3

   Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. (NOTE: I mix the bread and cream cheese mixture together first, then pour it into the pan.).

4. 4

   SERVING DAY: Remove bread mixture from refrigerator. Let stand on counter for 30 minutes.

5. 5

   Preheat oven to 375 degrees. Bake for 50 minutes or until set.

6. 6

   Serving suggestions: Sprinkle souffle with 2 tablespoons powdered sugar and serve with maple syrup.

* Per serving · 4 servings · Values may vary.

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