FRENCH TOAST SOUFFLE

My good friend Julie made this for me during my last visit to her beautiful home. I felt like I was in a 4 star resort! Amazing guest room - and woke up to an amazing aroma of cinnamon. This soufflé was not only delicious, but made with low-fat ingredients. Enjoy with minimal guilt. NOTE: this needs to be refrigerated over night, so plan accordingly.

FRENCH TOAST SOUFFLE

10 cups crusty French bread, ripped into 1 inch pieces
1 brick (8ounces) reduced fat cream cheese
8 eggs
1 1/2 cups 1% milk
2/3 cup half & half
1/2 cup maple syrup, plus extra for serving
1 tsp. vanilla extract
1 TBP cinnamon
powdered sugar, for serving (optional)

Grease 9x13 glass casserole dish. Place ripped bread in dish and set aside.

Beat cream cheese (by hand or with mixer) in large bowl until smooth and add eggs, one at a time. Continue mixing until smooth. Add milk, half & half, syrup, vanilla and cinnamon. Mix thoroughly. Pour over French bread,  cover and refrigerate overnight.

Preheat oven to 375 degrees. Remove soufflé from fridge and let sit for about 1/2 hour. Bake for 50 minutes or until set in center. Serve with extra syrup and powdered sugar and enjoy!!!!