Monday, May 05, 2008

I Like To Call It Brekkies
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)

- 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

First day:
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.

Second day:
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.
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.

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