01/29/2007

Recipe of the Week

French Toast Souffle

Deb Dewey of Alden sent today's recipe for French Toast Souffle.

"Thought I'd share this recipe with readers,” she writes. "I made this for Christmas breakfast this year and everyone just loved it!

"I found it a few years ago in Ladies Home Journal, March 2004. It's perfect for any season, but especially a cold winter morning with fresh fruit and steaming hot coffee. Enjoy.”

Deb prepares this the night before.

French Toast Souffle

• 10 c. cubed sturdy white bread (Deb used French or English muffin)
• 1 package (8 oz.) cream cheese, softened
• 8 large eggs
• 1&1/2 c. whole milk
• 2/3 c. half and half
• 1/2 c. maple syrup
• 1 T. cinnamon
• 1/2 t. vanilla
• 2 T. confectioners sugar

Place bread cubes in 13-by-9-inch baking dish coated with cooking spray. In a large bowl, beat cream cheese with electric mixer at medium speed until completely smooth. Beat in eggs at low speed until blended. Add milk, cream, syrup, cinnamon and vanilla and whisk until smooth.

Pour over the top of the bread and press bread down gently into the egg mixture, making sure bread is completely coated. Cover and refrigerate one hour or overnight.

Heat oven to 350°. Remove pan from refrigerator and press down gently to resoak bread. Let stand on counter for 30 minutes.

Bake until set, approximately 45 minutes. Let stand 10 minutes before serving. Sprinkle top with confectioners sugar and serve with butter and maple syrup. Makes 12 servings.

Note: To make a lower-fat version, substitute six large eggs, four large egg whites, three cups whole milk and omit the cream cheese (or use fat-free or low-fat cream cheese) and half and half.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle apron to readers whose recipes are printed here as a Recipe of the Week. Send recipe to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; email kgibbons@record-eagle.com.