Name: French Toast Souffle
Ingredients: 8 oz cream cheese softened; 1 cube butter; 1 cup maple syrup (I just used pancake syrup); 1 1oaf of cinnamon bread (from your local bakery); 12 eggs; 2 cups half/half (I used 1 cup cream and 1 cup skim milk); 1 tsp vanilla (more if you like)

Ingredients

Units Scale

8 oz cream cheese softened
1 cube butter
1 cup maple syrup (I just used pancake syrup)
1 1oaf of cinnamon bread (from your local bakery)
12 eggs
2 cups half/half (I used 1 cup cream and 1 cup skim milk)
1 tsp vanilla (more if you like)

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Instructions

In a microwave safe bowl, add the cream cheese, butter, and maple syrup. Microwave for 30 seconds and beat until smooth.
Cut bread into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.Then pour cream cheese mixture over the top of the bread.
In a large bowl, add eggs, half and half, and vanilla. Beat until frothy, pour over cinnamon bread in pan. You can place in the fridge over night or bake immediately.
Bake at 350 degrees for 60 minutes. Dust with powder sugar, fruit, or syrup. (I did all three) Serve hot. Serves12.