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.
