French Toast Souffle
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 top of bread; cover and refrigerate overnight.
The next morning, remove souffle from refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375F.
Bake in preheated oven for 30 minutes or until set. Sprinkle souffle with powdered sugar and serve warm.
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