| Cuisine: American | Type: Breakfast | Serves: 12 |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Needs overnight in fridge before baking |
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Ingredients:
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10 cups (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 slices) Cooking Spray 1 (8 oz.) block 1/3 less fat cream cheese, softened 8 large eggs 1-1/2 cups 2% reduced-fat milk 2/3 cup half and half 1/2 cup maple syrup 1/2 tsp. vanilla extract 2 tbs. powdered sugar 3/4 cup maple syrup |
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Instructions:
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1. Place bread cubes in a 13x9 baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half and half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread, cover and refrigerate overnight. 2. Preheat oven to 375°F. 3. Remove bread mixture from fridge; let stand on counter 30 minutes. Bake at 375°F for 50 minutes or until set. Sprinkle the soufflé with powdered sugar and serve with maple syrup. |
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Related recipes:
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None |
2001-03-10