French toast souffle recipe
French Toast Souffle recipe
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- 1 loaf sturdy white bread, cubed
- One 8-ounce container cream cheese
- 10 large eggs
- 1/2 cup chopped pecans (optional)
- 2 apples, chopped
- 1/2 cup sugar
- Juice of 1 lemon
- 1 teaspoon cinnamon
- 2-1/2 cups half & half
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla
- 2 Tablespoons powdered sugar
Combine cinnamon and sugar and sprinkle over apples. Add lemon juice and toss. Grease a 13 x 9-inch baking dish and spread half of the bread cubes in dish. Spread apples over bread, and spread rest of bread cubes on top; sprinkle with pecans. Beat cream cheese with mixer at medium speed until smooth. Add eggs, one at a time. Add half & half, maple syrup, and vanilla and mix until smooth. Pour mixture over bread, cover with aluminum foil, and refrigerate overnight.
Next morning, preheat oven to 375 degrees. Remove bread mixture from refrigerator and let stand for 30 minutes. Bake for 30 minutes, remove foil, and return to oven for 20 minutes more or until set. Sprinkle with powdered sugar, cut into squares, and serve with syrup.
Serves: 8 to 10 comfortably
Reference: French toast souffle recipe
Recipe type: xarchivex
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