Name: overnight french toast soufflé
Prep time: 20 min
Cook time: 50 min
Total time: 550 min
Ingredients: 10 cups hearty white bread, 1-inch cubes ((16 ounces)); softened butter or cooking spray; 8 ounces cream cheese, at room temperature; 8 large eggs; 1 1/2 cups 2% reduced-fat milk ((or whole milk)); 2/3 cup half-and-half; 1/2 cup pure maple syrup; 1 teaspoon pure vanilla extract; 2 tablespoons confectioners sugar ((for serving)); 3/4 cup pure maple syrup ((for serving))

Sometimes you happen to come across one of those recipes that is so special …it becomes a family favorite. This Overnight French Toast Soufflé is one of those.

Imagine showing up at your office with a ‘just from the oven’ version of this. I’ve done that. My co-workers asked me to do that again. And again. It’s that good.

What you’ll need to make your Overnight French Toast Soufflé…

Hearty white bread – I use my homemade Everyday No-Knead Peasant Bread for this
Butter or cooking spray – for coating the baking dish
Cream cheese
Large eggs
Low-fat milk – or whole milk
Half & half
Pure maple syrup – for the cream cheese mixture plus more for serving
Pure vanilla extract
Confectioner’s sugar – for serving

I love the way this is totally assembled the night before …a quick and easy process. You’ll place your baking dish in the fridge and forget about it until the next morning.

Start by cutting the bread into one-inch cubes.
Place the bread cubes in a 13 x 9-inch baking dish coated with softened butter or cooking spray.
When using a metal baking dish, line with parchment paper before greasing.

Beat the room temperature cream cheese at medium speed with your hand mixer until smooth.
Add the eggs, one at a time, mixing well after each addition.
Add the milk, half-and-half, half-cup maple syrup, and vanilla.
Mix until smooth.
Pour the cream cheese mixture over top of the bread.
Cover and refrigerate overnight.

Remove the bread mixture from the refrigerator.
Let stand on the counter for 30 minutes.
You’ll notice that most of the moisture has now been absorbed by the bread cubes.
Preheat oven to 375°F.
Bake at 375° for 50 minutes or until set.

Sprinkle the soufflé with confectioner’s sugar.
Serve with maple syrup.

Since this a Cooking Light creation, the original recipe called for less-fat cream cheese. I’ve tried it that way, but find that using regular ‘fat-full’ cream cheese lends a bit more richness to the final dish. Good either way.

While your soufflé is baking, cook up some breakfast sausage or crispy bacon slices.

Maybe throw together a fresh fruit salad.

Serve with good quality maple syrup and offer additional powdered sugar.

Your family will thank you for this Overnight French Toast Soufflé.

overnight french toast soufflé

Adapted from Cooking Light

Elevate your standard French toast by serving this delicious make-ahead casserole.

Prep Time 20 minutes

Cook Time 50 minutes

Resting Time in Refrigerator 8 hours

Total Time 9 hours 10 minutes

Servings 12 people

Author Rosemary Stelmach

Ingredients

10 cups hearty white bread, 1-inch cubes (16 ounces)
softened butter or cooking spray
8 ounces cream cheese, at room temperature
8 large eggs
1 1/2 cups 2% reduced-fat milk (or whole milk)
2/3 cup half-and-half
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons confectioners sugar (for serving)
3/4 cup pure maple syrup (for serving)

Instructions

Place bread cubes in a 13 x 9-inch greased baking dish or pan. Beat cream cheese at medium speed with a hand mixer until smooth. Add eggs, one at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture evenly over top of bread cubes; cover and refrigerate overnight.
Preheat oven to 375°F.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes.
Bake at 375° for 50 minutes or until set. Sprinkle the soufflé with confectioners sugar. Serve with maple syrup.

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