A heavenly french toast that practically melts in your mouth. This recipe needs to be prepared the night before, allowing the french toast to have a consistency similar to souffle. The wait is well worth it; and it makes for a much more calm experience when preparing brunch for your guests the next morning.
- ½ Loaf Thick Cut French Toast Bread (remove crust and cut into 1" cubes)
- 4 oz. Soft Cream Cheese
- 4 Large Eggs
- 1 Cup Milk
- ¼ Cup Half and Half
- ½ t Vanilla
- ½ Cup Maple Syrup
- 1 t Cinnamon
- ¼ Cup Sugar
- Dash Salt
- In a glass baking dish, line the bottom of the pan with the bread cubes, making sure that the bottom of the dish is packed tight with the cubes of bread.
- In a separate bowl, beat cream cheesed until smooth, and beat eggs in one at a time until well blended. Mix in the remaining ingredients (not the bread).
- Pour the mixture over the bread cubes. Press down with back of large spoon, making sure bread has absorbed liquid.
- Cover the baking dish and refrigerate overnight.
- The next day, remove the baking dish from the refrigerator, allowing it to come to room temperature before baking.
- Preheat oven to 350°.
- Bake souffle for 45-60 minutes, or until set. Toothpick should come out clean (similar to testing cakes).