Potrero Rally French Toast Souffle

We have had many scrumptious treats for coffee hour recently but I've been so busy that I forget to ask for recipes.  Thankfully, I had a couple minutes this morning to ask JJ Snyder to send me the recipe for her rich and irresistable French Toast Souffle.  I also have to admit that I'm a soft touch for breakfast casseroles - as you may have noticed :-)  ~ Deb

Thank you JJ and Barb for a fabulous coffee hour!  Oh, and I overhead JJ mention that she used a cinnamon bread for her creation. 

"This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it."

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ingredients:
10 c. white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8 eggs
1 1/2 c. milk

Ready In: 9 Hours 20 Minutes
Yields: 12 servings


2/3 c. half-and-half cream
1/2 cup maple syrup
1/2 tsp vanilla extract
2 TBS confectioners' sugar

Use Pepperidge Farms white bread (about 16 oz.)
May add 1 TBS cinnamon and nutmeg.

Directions

1. Place bread cubes in a lightly greased 9x13 inch baking pan.
2. 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.
3. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F
4. Bake, uncovered, for 50 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.
   

........................................................................................the Snyders