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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

  1. 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.

  2. Preheat oven to 375°F.

  3. Remove bread mixture from refrigerator; let stand on counter for 30 minutes.

  4. Bake at 375° for 50 minutes or until set. Sprinkle the soufflé with confectioners sugar. Serve with maple syrup.