I think it's a Brit English thing. But what it is, is a recipe sent to me by the XMBD NMSE for your brunching pleasure. It a prep ahead dish but it looks well worth the effort:
French Toast Souffle (12 servings)I am amused. Blogger's spell check offers the following options for the word "souffle" which is flagged for spelling: snuffle, scuffle and shuffle. I'll shuffle over to get me some so's I can snuffle it up and avoid a scuffle over it.
- 10 cups (1 inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 slices)
- 1 8 ounce block cream cheese, softened
- 8 large eggs
- 1 1/2 cups 2% reduced fat milk
- 2/3 cup Half-n-Half
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
1. Place bread cubes in a 13x9 baking dish coated with cooking spray.
2. Beat cream cheese at medium speed of mixer until smooth.
3. Add eggs, 1 at a time, mixing well after each addition.
4. Add milk, Half-n-Half, maple syrup, vanilla extract and mix until smooth.
5. Pour cream cheese mixture over top of bread, cover and refrigerate overnight.
1. Preheat oven to 375
2. Remove souffle from fridge. Let stand 30 minutes.
3. Bake uncovered @ 375 for 50 minutes or until set. Sprinkle powdered sugar and serve with maple syrup and mixed berries.