French Toast Souffle Recipes

Steps:

• 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 the bread; cover, and refrigerate overnight.
• The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

Steps:

• 1. Slice bread into 1-inch slices.
• 2. Spray a 9x13 inch baking pan with non-stick spray.
• 3. Arrange slices of bread in the bottom.
• 4. In a large bowl, beat together eggs, milk, half and half, vanilla, cinnamon, and cardamom.
• 5. Pour over bread slices.
• 6. Cover and refrigerate overnight.
• 7. In the morning, preheat oven to 350 degrees.
• 8. In a small saucepan, combine butter, brown sugar, and pancake syrup.
• 9. Heat until bubbling. Then pour over bread and egg mixture.
• 10. Bake uncovered for 40 minutes.

Steps:

• Butter 2 7x11 baking dishes, fill half full with bread cubes.
• In a small bowl mix softened butter, cream cheese, and syrup.
• Spoon mixture over bread cubes and distribute evenly.
• In a large bowl beat eggs, half and half, and vanilla.
• Pour egg mixture over bread, making sure all bread cubes are moistened.
• Dust with cinnamon, cover, and store overnight in refrigerator.
• In the morning, bake for 55-60 minutes in a 350°F oven.
• Dust with powdered sugar.
• Serve with fruit, maple syrup, and crushed walnuts to sprinkle on top.

Steps:

• 1. Place bread cubes in a 13 x 9" 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. 2. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla. Mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight. 3. Preheat oven to 375 degrees. 4. Remove bread mixture from refrigerator and let stand for 30 minutes. 5. Bake at 375 for 50 minutes or until set. 6. Sprinkle the soufflé with powdered sugar and serve with maple syrup.

Steps:

• Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
• Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
• In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
• Sprinkle with cinnamon.
• Cover and refrigerate overnight.
• In the morning, remove from refrigerator. Preheat oven to 350 degrees.
• Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.).
• In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
• Sprinkle with powdered sugar and chopped pecans.

Steps:

• Preheat oven to 350.
• Break apart croissants and place in food processor. Process into crumbs.
• Distribute evenly into 8 greased ramikens.
• In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
• Add heaping dollop into the middle of the croissant crumbs.
• In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
• Pour over mixture so it's completely covered.
• Bake for 45-55 minutes or until golden.
• Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
• This is also good served with fresh berries.

Steps:

• DAY BEFORE: Place bread cubes in a well greased 13x9 baking dish. (See note in step 3).
• Beat softened cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, vanilla and salt. Mix until smooth.
• Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. (NOTE: I mix the bread and cream cheese mixture together first, then pour it into the pan.).
• SERVING DAY: Remove bread mixture from refrigerator. Let stand on counter for 30 minutes.
• Preheat oven to 375 degrees. Bake for 50 minutes or until set.
• Serving suggestions: Sprinkle souffle with 2 tablespoons powdered sugar and serve with maple syrup.