I have carried this recipe around in a binder of recipes for the last 5 years! I've always wanted to try it but for whatever reason never pulled it out. Thought a breakfast/brunch dish would be a fun and different change. I'm planning on making this for the family this Saturday and serving it with chicken apple sausages from a local butcher.....along with a big cup of coffee!! Oh, and this is a Cooking Light recipe so a little less guilt if its good enough to go for a second slice!
A firm white bread produces the best texture in this make-ahead breakfast casserole. (Love that its make ahead!!)
Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)
- 10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
- Cooking spray
- 1 (8-ounce) block 1/3-less-fat-cream cheese, softened
- 8 large eggs
- 1 1/2 cups 2% reduced-fat milk
- 2/3 cup half-and-half
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 3/4 cup maple syrup
Place bread cubes in a 13 x 9-inch 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. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
Preheat oven to 375°.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.
Many of the reviewers of this recipe added cinnamon to the top and even to the cream cheese, so if you like cinnamon you may want to do that. Also I'd encourage the use of real maple syrup as well. Happy Cooking!