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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 20 |
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Clipped this recipe from the newspaper. The heading says Once it's assembled, this Cooking Light magazine recipe needs no other attention besides putting it in the oven. Ingredients:
10 cups cubed sturdy white bread |
1 (8 ounce) package cream cheese, softened. (low fat can be used) (optional) |
8 large eggs |
1 1/2 cups 2% low-fat milk |
2/3 cup half-and-half |
1/2 cup pure maple syrup |
1/2 teaspoon vanilla extract |
1/2 teaspoon salt |
Directions:
1. DAY BEFORE: Place bread cubes in a well greased 13x9 baking dish. (See note in step 3).
2. Beat softened cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, vanilla and salt. Mix until smooth.
3. Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. (NOTE: I mix the bread and cream cheese mixture together first, then pour it into the pan.).
4. SERVING DAY: Remove bread mixture from refrigerator. Let stand on counter for 30 minutes.
5. Preheat oven to 375 degrees. Bake for 50 minutes or until set.
6. Serving suggestions: Sprinkle souffle with 2 tablespoons powdered sugar and serve with maple syrup.
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