French Toast Souffle

i decided (awhile ago, this post is long overdue!) i wanted to make an overnite casserole for my family. looking at what supplies i had on hand, i decided to go with a recipe in my "try these recipes" notebook that i keep. it was called french toast souffle, but don't let the simple name fool you. it was heavenly goodness.

my son devoured his portion and asked for more. if i had not halved the recipe i think he still would have eaten the whole pan. here's the recipe and a shot of the goodness before it was devoured by the 3 of us.


French Toast Souffle

10 cups white bread cubes
1 (8oz) pkg lowfat cream cheese, softened
8 eggs
1 1/2 cups milk
2/3 cup half n half
1/2 cup maple syrup
1/2 tsp vanilla extract
2 Tbsp confectioners sugar

Directions:
place bread cubes in a lightly greased 9x13 baking pan.
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 n half, maple syrup and vanilla until mixture is smooth. pour cream cheese mixture over bread, cover and refridgerate overnight.

the next morning, remove souffle from refridgerator and let stand at room temp for 30 minutes. meanwhile, preheat oven to 375 degrees. bake uncovered for 30 min or until a knife inserted in the center comes out clean. sprinkle with confectioners sugar and serve warm.

we poured more syrup over it, but #1 son and i like things sweet. hubby liked it without the extra syrup. so use your own judgement.

Enjoy!