French Toast Souffle

• Refrigerated

  • 12 Eggs, large

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 Cinnamon
  • 1 1/2 tsp Vanilla

• Bread & Baked Goods

  • 1 French bread

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese

• Other

  • 3 c. ½ and ½

Found on thirtyhandmadedays.com

Description

Ingredients

• ½ c. butter
• 8 oz. cream cheese
• ½ c. maple syrup
• French bread (torn into cubes)
• 12 large eggs
• 3 c. ½ and ½
• 1½ tsp vanilla
• cinnamon

Directions

• Butter a 9x13 baking dish.
• Fill dish ⅔ full with bread cubes.
• Mix butter, cream cheese and syrup together.
• Spoon over bread cubes.
• Mix eggs, ½ and ½, and vanilla.
• Pour over bread cubes.
• They should be floating.
• Dust with cinnamon and cover with foil.
• Store overnight in fridge.
• Bake at 350 for 45-55 minutes.
• Immediately cut and serve with powdered sugar, syrup and/or strawberries