Now that the kids are all back in school...won't you come have breakfast with me?
I made the oh so yummy French Toast Souffle...
...and added some fresh fruit.
Your coffee is poured...come sit for a while.
French Toast Souffle
10 cups cubed or torn sourdough bread
8 oz. light cream cheese
8 eggs
1 1/2 cups 2% milk
2/3 cups half and half
1/2 cup maple syrup
1/2 tsp vanilla (real)
2 Tbsp powdered sugar
3/4 cup maple syrup
-place bread in 9x13 baking dish
coated with cooking spray. Beat
cream cheese and eggs one at a
time. Then comes the milk and
half and half, 1/2 cup maple
syrup and vanilla, mix until smooth.
Pour over bread, cover and refrigerate
overnight.
-preheat oven to 375
--remove bread mixture from fridge
and let stand on counter 30 minutes.
Bake for 50 minutes or until set
-sprinkle souffle with powdered
sugar and serve with maple syrup
to lighten the recipe some, I used
4 whole eggs and 4 egg whites,
skim milk in for the 2% and
evaporated milk for the half
and half
Susan at Between Naps and the Porch
always has something interesting on
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