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Recipe: Cinnamon French Toast Souffle!

Perfect for brunch or a holiday breakfast. Delicious, rich and decadent. Oh my!

The only thing better than french toast is turning it into cinnamon french toast souffle!  Prepared the night before and baked in the oven - it is positvely scrumptious! 

1 large loaf cinnamon bread or cinnamon raisin bread - cubed (enough to fill a 13 x 9 inch pan)

12 ounces cream cheese (softened)

6 ounces butter (softened)

1/2 cup maple syrup and 1/4 cup maple syrup

10 eggs

3 cups half & half (or whole milk)

Cinnamon

Powdered Sugar

Place bread in well buttered 13 x 9 inch glass pan.  Beat eggs, half & half, and 1/2 cup maple syrup and pour over bread.  Mix cream cheese, butter and 1/4 cup maple syrup till smooth.  Spread on top of bread.  Sprinkle with cinnamon.  Cover and refrigerate overnight.  Uncover and bake at 350 degrees for 50 - 55 minutes.  Cut into squares.  Sprinkle with powdered sugar and serve with maple syrup on the side.  Serves 8 - 12

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Marilyn Hendrickson is a transplant from Montana who has lived in the Kirkland area since 1985. She volunteers weekly at the MEOW Cat Rescue shelter in Houghton and enjoys cooking, reading, wine-tasting and spending time with friends and family.

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