“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."”
READY IN:
1hr 5mins
SERVES:
12-20
UNITS:
US

Ingredients Nutrition

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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