Shelly's Recipe

FRENCH TOAST SOUFFLE

Category: French Toast

1/2 cup butter
1 (8 oz) pkg cream cheese
1/2 cup maple syrup
Bread cubes - 1/2 inch-3/4 inch pieces (We use sliced sour French bread cut into cubes.)
12 large eggs
2 cup half & half
1 1/2 tsp vanilla
Cinnamon
2 tbsp confectioners sugar
Garnish: Fresh strawberries

Butter Ramekins baking dishes or 2 - 7x11 inch glass baking dishes well. Fill dishes 1/2 full with bread cubes.

In small bowl (after softening in microwave) mix butter, cream cheese, and syrup together. OK to leave a little lumpy. Spoon this mixture over bread cubes, distributing evenly to edges.

In large bowl, beat eggs, half & half, and vanilla together. Pour egg mixture over bread. Your bread cubes will be floating at this point. Make sure all cubes are moistened. Dust with cinnamon, cover, store overnight in refrigerator. Bake at 350 for 55-60 minutes. Dish is done when center is raised and firm and the whole top is lightly browned.

To Serve: Cut into serving pieces (we cut 6 per casserole dish), top with diced strawberries and/or sliced bananas and chopped walnuts. Pour a small amount of syrup over each piece and dust with powdered sugar. Serve immediately. This crashes quickly! Serves 12