When the occasion calls for an elegant breakfast or brunch — but the holiday chef is already running on empty — this overnight soufflé saves the day!
Ingredients
- 10 cups hearty, whole-grain bread, cut into 1-inch cubes (I use Pepperidge Farm 15-grain bread, about 16 slices)
- 8 ounces cream cheese, softened (lower-fat)
- 8 large eggs
- 1½ cups 1% milk
- 0.66 cup half-and-half
- ½ cup maple syrup
- ½ tsp vanilla extract
- 2 tbsp powdered sugar
- Additional maple syrup for serving
How to Make It
- Place the bread cubes in a 13-x-9-inch baking dish that’s been coated with cooking spray.
- Beat the cream cheese until smooth. Add the eggs one at a time, mixing well after each addition. Add the milk, half-and-half, ½ cup maple syrup, and vanilla, and mix until smooth. Pour this mixture over the bread cubes, cover the dish securely, and refrigerate overnight.
- About 1½ hours before serving, preheat the oven to 375 degrees.
- Remove the bread mixture from the refrigerator and let stand at room temperature for about 30 minutes.
- Bake for about 50 minutes or until set.
- Remove from oven and dust the top of the soufflé with powdered sugar. Serve with maple syrup.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 289 kcal Calories from Fat: 99 kcal |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Trans Fat 0.0 g |
Cholesterol 158 mg 53% |
Sodium 309 mg 5% |
carbohydrates 41 g 32% |
Dietary Fiber 5 g 13% |
Protein 14 g 28% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |