Monday, September 22, 2008

French Toast Souffle

I figured I'd update my blog as I'm waiting for dinner to finish cooking. Sigh. More on that later. I spent pretty much all day cleaning my house because my awesome mom took the boy for the day. Of course, I didn't get nearly as much done as I had hoped since I kept getting out of breath. Darn pregnancy and being out of shape. Oh well, at least the upstairs of my house is something like 80% awesomely clean.

I've been wanting to have brinner (breakfast for dinner) for quite awhile now, and I found this recipe in a cookbook my mom gave me from a women's club she belonged to when they lived in El Paso. It sounded soooooo good. It's an overnight French toast recipe, but I figured making it in the morning and letting it sit all day would be comparable. I figured wrong. Again, more on that later.

French Toast Souffle
4 ounces butter (that's one stick)
8 ounces cream cheese
1/2 cup maple syrup
12 eggs
3 cups half and half
2 tsp vanilla
1 (9x13) pan of bread/rolls/croissants/etc. torn into pieces
Cinnamon to taste

Melt butter, cream cheese, and syrup in microwave. Whip eggs, half and half, and vanilla together. Tear bread, rolls, croissants, etc. into a 9x13 buttered baking dish, fairly well packed. Pour egg mixture over bread. Pour butter/cream cheese/syrup mixture over. Sprinkle with cinnamon. Cover and refrigerate overnight. Bake in 350-degree oven for 15-20 minutes uncovered. Makes 10 servings.


Doesn't that sound yummy? I made a few modifications in an effort to make it more healthy. I did half eggs and half egg beaters. I also used two cups of half and half (fat free) and one cup of skim milk. Other than that, everything was as called for.

(Note: I'm no longer waiting for it to finish's the next day and I was lazy last night and never finished posting this.)

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