FRENCH TOAST SOUFFLÉ
1 sliced loaf cinnamon-swirl bread
1 (8-ounce) package reduced fat cream cheese, softened
8 large eggs
1 1/2 cups 2 percent milk
2/3 cup half and half
1/2 cup maple syrup, plus more for serving
1/2 to 1 teaspoon cinnamon
1/2 teaspoon vanilla
Confectioner’s sugar for serving
Cut bread into 1-inch cubes and place in a 9-inch by 13-inch baking dish coated with non-stick spray.
In a mixing bowl, beat cream cheese at medium speed until smooth. Add eggs one at a time, beating well after each addition. Add milk, half and half, 1/2 cup maple syrup, cinnamon and vanilla. Mix until smooth. Pour cream cheese mixture over bread. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees. Remove bread mixture from refrigerator and let stand 30 minutes before baking. Bake for 50 to 60 minutes or until set. Serve with confectioner’s sugar and additional maple syrup. Serves 12.