• May 24, 2013

WTOK - Recipes - Recipes

French Toast Souffle

By: Pam Schmidt - Tallahassee Memorial Hospital
Updated: Tue 2:45 PM, Jun 19, 2012
Breakfast casserole made with firm white bread.

Ingredients

  • 10 cups (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty white bread; about 16 (1 oz.) slices)
  • Cooking spray
  • 8 oz. of reduced fat cream cheese, softened at room temperature
  • 2 cups egg substitute (or 8 eggs)
  • 2 1/3 cups reduced fat milk
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla extract
  • 2 Tbsp. powdered sugar
  • 3/4 cup sugar free maple syrup for garnish


    Directions

    1. Place bread cubes in a 13x9-inch baking dish coated with cooking spray.



    2. Beat cream cheese with a mixer at medium speed until smooth. Add egg substitute, mixing well. Add milk, 1/2 cup maple syrup, and vanilla; mix until smooth.



    3. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.



    4. Preheat oven to 375 °.



    5. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Uncover, bake at 375 ° for 50 minutes or until set.



    6. Sprinkle with powdered sugar; serve with 3/4 sugar free maple sugar (1 Tbsp. sugar free maple syrup per serving.)



    Yield: 12 servings



    Serving size: 1 slice souffle and 1 Tbsp. sugar free maple syrup



    Calories: 280


    Total Fat: 6 g


    Saturated Fat: 2.5g


    Cholesterol: 10 mg


    Sodium: 350 mg


    Carbohydrate: 46 g


    Fiber: 2 g


    Protein: 12 g

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