Home | My Story | Competitions | Contact Information | Gallery | Recipes | Links
French Toast Souffle
This recipe is great for brunch! One of my students made this at the end of the year party for our class. It was a big hit. I liked it so much that I asked her for the recipe so that I could go impress some folks whose beach house I was invited to stay.
  • 10 cups (1-inch) cubed sturdy white bread. (The recipe recommends Pepperidge Farm Hearty White. I used cinnamon swirl bread from Spring Mill, a local bakery that is just fantastic.)


  • Cooking Spray


  • 8 oz 1/3 less fat cream cheese, softened


  • 8 large eggs


  • 1 ½ cups 2% reduced fat milk


  • 2/3 cup half and half


  • 1/2 cup maple syrup


  • 1/2 tsp vanilla extract


  • 2 TB powdered sugar


  • 3/4 cup maple syrup

    • 1. 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.

    2. Preheat oven to 375 degrees.

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

    Yield: 12 servings. Serving size: 1 slice of soufflé and 1 TB of maple syrup.

    Calories: 346, Fat 11.5 grams (sat 5.5g, mono 3.8g, poly 1g), Protein 11.6g, Carb 51.7g, Fiber 2.7g, Chol 169 mg, Iron 1.9mg, Sodium 396mg, Calc 131 mg.

    Note: I made the recipe using a few more whites and a few less yolks and it came out fine.