French Toast Souffle


(2 votes) 5 2

Try this souffle the next time you have to make something for a crowd.

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  • 10 C. white bread cubes
  • 1 (8 oz.) package low fat cream cheese, softened
  • 8 small eggs
  • 1 1/2 C. milk
  • 2/3 C. half-and-half cream
  • 1/2 C. maple syrup
  • 1/2 tsp. vanilla extract
  • 2 T confectioner's sugar

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Preheat oven to 375 degrees. Place bread cubes in a lightly greased 9x13 inch 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 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 soufflé from refrigerator and let stand at room temperature for 30 minutes. Bake in preheated oven for 30 minutes or until set. Sprinkle soufflé with confectioner's sugar and serve warm.

Makes 16 servings. 

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