Overnight French Toast Soufflé

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 – Cut into one-inch cubes. I use my homemade Everyday No-Knead Peasant Bread for this.
• Butter or cooking spray – For coating the baking dish.
• Cream cheese – At room temperature. Cream cheese add richness, moisture, and a subtle tanginess to the dish. If you’re looking for a lighter substitute, you could use Neufchatel, a low-fat version of regular cream cheese.
• Eggs – Large eggs (chilled or at room temperature) are used in this recipe. 
• Milk – Reduced-fat or whole milk will work here.
• Half & half – Half and half adds a silky texture and the perfect richness to this dish. 
• Pure maple syrup – Highly recommend using pure maple syrup, a natural sweetener derived solely from the boiled sap of specific maple trees. Unlike imitation syrups, pure maple syrup contains no additives, preservatives, or artificial ingredients. And the flavor is superior.
• Pure vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
• Confectioner’s sugar – To be sprinkled on final dish before 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.

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