Story submitted by Stacey Berebitsky. She is a member of Park Synagougue and NCJW.
The Story Behind the Recipe:
My recipe is a French toast soufflé. I stumbled across this recipe years ago and it has become a staple In our household. Every year for break fast it is a must on the list. This year however I changed it up and tried a different recipe and it was not as well received. Next year back to the old one. I have passed it on to many of my friends and this has become a favorite in many of their homes as well!
Recipe:
Ingredients:
10 cups cubed Pepperidge farm brown sugar bread
1 8 0z 1/3 less cream cheese
8 eggs
1 1/2 cups reduced fat milk
2/3 cup half and half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
Instructions:
Place bread cubes in 13x9 inch baking dish coated with cooking spray
Best cream cheese with mixer until smooth
Add eggs 1 at a time mix well after each egg
Add milk, half and half 1/2 cup maple syrup and vanilla
Mix until all smooth. Then pour over bread and refrigerate overnight
Preheat oven 375
Remove bread mixture and let it sit on counter for 30 minutes
Bake uncovered for 50 minutes until set
Sprinkle with powder sugar when down if desired
10 cups cubed Pepperidge farm brown sugar bread
1 8 0z 1/3 less cream cheese
8 eggs
1 1/2 cups reduced fat milk
2/3 cup half and half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
Instructions:
Place bread cubes in 13x9 inch baking dish coated with cooking spray
Best cream cheese with mixer until smooth
Add eggs 1 at a time mix well after each egg
Add milk, half and half 1/2 cup maple syrup and vanilla
Mix until all smooth. Then pour over bread and refrigerate overnight
Preheat oven 375
Remove bread mixture and let it sit on counter for 30 minutes
Bake uncovered for 50 minutes until set
Sprinkle with powder sugar when down if desired